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Loaded Vegetarian Nachos

Loaded Vegetarian Nachos Recipe

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 bag thick tortilla chips
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 cups shredded cheese (Mexican blend, cheddar, or pepper jack)
  • 1/2 cup corn kernels (fresh, thawed frozen, or canned drained)
  • 1/4 small red onion, finely diced
  • 1/2 cup cherry tomatoes, halved
  • 1 ripe avocado
  • 1 lime, juiced (about 2 tbsp)
  • 1/2 tsp kosher salt
  • Pickled jalapeños, a handful (optional)
  • Fresh cilantro leaves, for serving

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment or foil and spray lightly with oil. Spread half the chips, then top with half the beans, corn, and cheese. Repeat layers with remaining chips, beans, corn, and cheese.
  2. Bake for 8 to 10 minutes, until cheese is melted and bubbly.
  3. Meanwhile, mash the avocado with lime juice and salt until smooth. Thin with water if needed.
  4. Remove nachos from oven. Scatter red onion, tomatoes, pickled jalapeños, and cilantro on top. Drizzle with avocado cream and serve immediately.

Notes

The avocado cream is best made right before serving. If you prefer a little heat, add a pinch of cayenne or a drizzle of hot sauce.