Description
Make these Loaded Veggie Nachos for your next gathering. They are quick, packed with flavor, and perfect for sharing. You can easily customize the toppings to please everyone.
Ingredients
Scale
- 1 bag tortilla chips
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup chopped bell peppers (mixed colors)
- 1/2 cup diced red onion
- 1/2 cup sliced black olives
- 1/4 cup pickled jalapeño slices (optional)
- 1/2 cup salsa, for topping
- 1/2 cup sour cream or Greek yogurt, for topping
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Spread the tortilla chips in a single layer on a large baking sheet.
- Sprinkle the black beans, bell peppers, red onion, and black olives evenly over the chips.
- Top generously with the shredded cheddar and Monterey Jack cheeses.
- If using, scatter the jalapeño slices over the cheese.
- Bake for 8 to 10 minutes, or until the cheese is fully melted and bubbly.
- Remove from the oven. Top with dollops of salsa and sour cream.
- Garnish with fresh cilantro and serve immediately.
Notes
- For extra flavor, warm the black beans slightly before assembling.
- You can add cooked ground beef or shredded chicken for a meatier option.
- Make sure not to overbake, or your chips may burn.
- Keep all your toppings ready before you start layering for fast assembly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/8 of recipe
- Calories: Estimate based on toppings
- Sugar: Low
- Sodium: Moderate
- Fat: Moderate
- Saturated Fat: Moderate
- Unsaturated Fat: Low
- Trans Fat: Negligible
- Carbohydrates: Moderate
- Fiber: Good Source
- Protein: Moderate
- Cholesterol: Low to Moderate