Description
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.
Ingredients
Scale
- 1 tablespoon of olive oil
- 1/2 of an onion, diced
- 2 garlic cloves, minced
- 1 can of black beans, drained but not rinsed
- 1/2 teaspoon of cumin
- 1/2 teaspoon of salt
- freshly ground pepper to taste
- 1/2 teaspoon of chipotle powder
- 1/4 cup water (or veggie broth for added flavor)
- 1 bag tortilla chips
- 4 cups of shredded cheese of choice, divided
Optional for serving:
- jalapeño slices
- chopped 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!
Notes
This could be made vegan by using vegan cheese or THIS vegan nacho cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican, American
Keywords: vegetarian nachos, veggie nachos