Loaded Veggie Nachos
Making loaded veggie nachos has never been easier! Layers of chips, melty cheeses, and the best toppings come together to make the perfect side dish or main dish. These nachos are easily customizable making them great for the whole family. Enjoy them for cinco de mayo, game day, or movie nights - this no meat nacho recipe is delicious any time of year!
Servings: 8
Calories: 386kcal
Ingredients
- 9 oz tortilla chips
- ½ red bell pepper diced
- ½ red onion diced
- 5 oz corn kernels frozen or canned
- 2 tomatoes diced
- 5 oz black beans, pinto beans, or a mix of black beans and pinto beans
- 2 cups Mexican shredded cheese
- ¼ cup sliced black olives
- 1 green onion sliced thin
- 1 jalapeno sliced thin
- ¼ cup sour cream can also use plain Greek yogurt or low fat sour cream
- 1 cup guacamole
- 2 tbsp fresh cilantro chopped
- ½ cup salsa
- 1 cup pico de gallo
Instructions
- Preheat the oven to 350 degrees F / 180 C. Line a large baking sheet with parchment paper, set aside.
- Arrange the tortilla chips over the prepared baking sheet in an even layer.
- Sprinkle ½ of the cheese over the tortilla chips.
- Top with diced bell pepper, red onion, corn kernels, tomatoes and beans.
- Finish with remaining grated cheese.
- Bake in the oven for 10 minutes or until the cheese has melted and chips are lightly golden.
- Remove and top with black olives, green onion and jalapeno slices.
- Drizzle with sour cream and dollop guacamole over top.
- Finish with a sprinkle of fresh cilantro.
- Serve immediately with salsa and pico de gallo.
Notes
- To make it easier to drizzle the sour cream, mix with 2-3 tbsp of cold water.
- Nachos are best enjoyed immediately while still hot and cheese is melted.
- To make these nachos gluten-free be sure to use gluten free tortilla chips.
- Substitute the cheese and sour cream for a vegan friendly option.
- Mexican cheese can be substituted with shredded cheddar or American cheese.
- Dice bell pepper, onion and tomatoes into small cubes.
- If using frozen corn be sure to defrost and drain the kernels before adding to the nachos.
- Lining the baking tray with baking paper helps to prevent the nachos from sticking to the tray.
- Prepare the toppings ahead of time and keep them covered in the fridge for up to 2 days to save time when assembling the nachos.
- Be sure to choose thicker cut tortilla chips to prevent cracking when loaded with toppings.
- Black beans and pinto beans add extra fiber and protein to this recipe and taste delicious!
- Any variety of tomato can be used in this recipe.
Nutrition
Calories: 386kcal | Carbohydrates: 40g | Protein: 12g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 690mg | Potassium: 480mg | Fiber: 7g | Sugar: 7g