Vegetarian Nachos Recipe

This Vegetarian Nachos Recipe is a delicious weeknight dinner or party appetizer that whips together in less than 30 minutes! These veggie nachos are cheesy, loaded with toppings, and irresistibly crunchy.

Author: Food with Feeling

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time:

Cook Time: 20 minutes

Total Time: 20 minutes

Servings: 6 Servings

Calories: 877 kcal per serving

Ingredients

1 tbsp - olive oil
½ - onion
2 cloves - garlic
1 can - black beans
½ tsp - cumin
½ tsp - salt
freshly ground pepper
½ tsp - chipotle powder
¼ cup - water
1 bag - tortilla chips
4 cups - shredded cheese of choice
jalapeño
cilantro
sour cream
red onion
guacamole/avocado

Instructions

Heat the olive oil in a large skillet over medium heat. Once hot, add in the onion and sauté for 5 minutes. Add in the garlic and sauté for 2 more minutes.
Pour in the can of drained black beans, cumin, salt, pepper, chipotle powder, and water/broth. Bring to a simmer and cook over low heat for 5-8 minutes until the mixture has thickened and very little liquid remains. Remove from the heat.
Assemble the nachos: layer half of the chips on a large baking tray (I like to line mine with parchment paper for easier cleanup). Top with half of the cheese and layer on the remaining chips. Evenly distribute the black bean mixture over the top of the chips and then add any other toppings of choice. Finally, layer on the remaining cheese so that it’s evenly distributed across the top. I like to leave the edges around the pan free of cheese so there’s a nice place to grab the chips when serving.
Bake for 5-8 minutes or until the cheese is fully melted. Sprinkle with your desired toppings and ENJOY!
This could be made vegan by using vegan cheese

Nutrition