Description
Loaded veggie nachos piled high with seasoned beans, melty cheese, roasted peppers, and all the fresh toppings—perfect for game day or an easy vegetarian dinner.
Ingredients
Nachos
– 1 large bag tortilla chips (about 12 ounces)
– 1 (15-ounce) can black beans, drained and rinsed
– 1 (15-ounce) can pinto beans, drained and rinsed
– 1 cup corn (canned, drained, or frozen, thawed)
– 1 cup diced bell pepper
– 1/2 cup diced red onion
– 2 cups shredded cheddar or Mexican-blend cheese
– 1 cup shredded Monterey Jack (optional for extra melt)
– 2 tablespoons sliced jalapeños (optional)
Seasoning
– 2 teaspoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon garlic powder
– 1/2 teaspoon kosher salt
Fresh toppings
– 1 cup diced tomatoes or pico de gallo
– 1 cup shredded lettuce
– 1/2 cup sour cream
– 1/2 cup guacamole
– 1/4 cup chopped cilantro
– Lime wedges
Instructions
1) Prep. Heat oven to 400°F. Line a large sheet pan with foil for easy cleanup.
2) Season beans. In a bowl, toss black beans, pinto beans, and corn with chili powder, cumin, garlic powder, and salt.
3) Layer. Spread half the chips on the pan. Sprinkle with half the cheese, then half the bean mixture, peppers, and onions. Repeat with remaining chips and toppings.
4) Bake. Bake 10 to 12 minutes, until cheese is melted and chips are hot.
5) Finish. Top with jalapeños (if using), pico, lettuce, sour cream, guacamole, cilantro, and lime.
Notes
– Prevent soggy chips: Add wet toppings after baking.
– Add protein: Add 1 cup cooked sofritas or sautéed mushrooms.
– Make-ahead: Prep toppings and seasoned bean mixture up to 2 days ahead; assemble and bake right before serving.
– Tools: Sheet pan, foil, mixing bowl.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-inspired