Loaded Veggie Nachos
Enjoy crispy, cheesy nachos loaded with fresh veggies for the perfect snack or meal.
Ingredients
Nacho Base
- 1 bag sturdy, thick-cut tortilla chips Use thick chips to prevent sogginess.
Cheese and Beans
- 2 cups shredded cheese (sharp cheddar and Monterey Jack mix) Grate your own cheese for better melt.
- 1 can canned black beans Rinse before using.
Vegetable Toppings
- 1 cup chopped bell peppers Any color; red is recommended.
- 1 cup sweet corn Use canned or grilled corn.
- 1/2 cup thinly sliced red onion
- 1-2 units jalapeño (sliced) Add more if you prefer extra heat.
Fresh Toppings
- 1 cup diced tomatoes Add after baking.
- 1/2 cup chopped cilantro For garnish.
- 1 unit avocado (diced) Optional, but recommended.
- 1/2 cup sour cream or Greek yogurt For serving.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- On a large sheet pan, spread out the tortilla chips, overlapping slightly.
- Layer the shredded cheese evenly over the chips.
- Sprinkle the rinsed black beans on top of the cheese.
- Add your chosen veggies on top.
Baking
- Bake in the preheated oven for 7-10 minutes, until the cheese is melted and gooey.
Topping
- Remove from the oven and add the fresh toppings like tomatoes, cilantro, and avocado.
- Serve immediately with a dollop of sour cream or Greek yogurt.
Notes
For crispy nachos, do not overload with wet ingredients before baking. Add fresh ingredients after baking.