Description
Loaded Veggie Nachos are a vibrant, flavorful dish featuring crispy tortilla chips topped with a colorful medley of fresh vegetables, beans, and melted Mexican cheese. Perfect as a snack, appetizer, or main dish, these nachos combine the creaminess of guacamole and sour cream with zesty jalapeno and fresh cilantro for a deliciously satisfying treat ready in just 25 minutes.
Ingredients
Units
Scale
Base
- 9 oz tortilla chips
Vegetable Toppings
- 1/2 red bell pepper (diced)
- 1/2 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
Cheese and Garnishes
- 2 cups Mexican shredded cheese
- 1/4 cup sliced black olives
- 1 green onion (sliced thin)
- 1 jalapeno (sliced thin)
Condiments
- 1/4 cup sour cream (can also use plain Greek yogurt or low fat sour cream)
- 1 cup guacamole
- 2 tbsp fresh cilantro (chopped)
- 1/2 cup salsa
- 1 cup pico de gallo
Instructions
- Preheat Oven: Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and set aside to prepare for baking the nachos.
- Arrange Chips: Spread the tortilla chips evenly over the prepared baking sheet to create a single layer for even melting and crisping.
- Add First Cheese Layer: Sprinkle half of the Mexican shredded cheese evenly over the tortilla chips to create a cheesy base for the toppings.
- Add Vegetable and Bean Toppings: Distribute diced red bell pepper, red onion, corn kernels, diced tomatoes, and beans evenly over the chip and cheese layer.
- Add Remaining Cheese: Sprinkle the remaining shredded cheese over the top of the toppings to ensure the nachos get that melty, cheesy goodness all over.
- Bake Nachos: Place the baking sheet in the oven and bake for 10 minutes or until the cheese has melted completely and the tortilla chips are lightly golden and crispy.
- Add Fresh Toppings: Remove the nachos from the oven and immediately top with sliced black olives, green onion, and jalapeno slices for added texture and flavor.
- Drizzle and Dollop: Drizzle sour cream over the nachos and dollop generous spoonfuls of guacamole across the top to add creamy richness.
- Finish with Cilantro: Sprinkle fresh chopped cilantro over the nachos for a burst of freshness and herbal aroma.
- Serve: Serve the loaded veggie nachos immediately alongside salsa and pico de gallo for dipping or topping.
Notes
- This recipe offers crispy chips, melted cheese, and fresh veggie toppings, making it an ideal snack or main dish ready in just 30 minutes.
- Great for celebrations such as Cinco de Mayo, game days, family gatherings, or cozy movie nights.
- Use plain Greek yogurt or low-fat sour cream as a healthier alternative to traditional sour cream.
- Feel free to customize toppings with your favorite beans or add jalapeno to suit your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 386 kcal
- Sugar: 7 g
- Sodium: 690 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.02 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 31 mg
