Veggie Nachos
These fully loaded veggie nachos are the best nachos I’ve ever tasted. They are loaded with black beans, tomatoes, tortilla chips and as much Monterey Jack cheese as you can handle.
These are broiled or grilled, and are best served immediately while they are still hot and crispy.
Eat them alone or serve with guacamole, sour cream or salsa, or all three! It is such an easy Mexican dish and delicious as a snack or appetizer.
Tortilla chips: This recipe uses Blue Corn Tortilla Chips, they are vegan and gluten free, but it is fine to use your favorite tortilla chips or make your own.
Tomatoes: This recipe use fire roasted as they are perfect for Mexican food and are full of flavor. You can use any chopped tomatoes.
If you’re new to a vegan or vegetarian diet, you want to get back on track or you need some inspiration, take a look at this 28 DAY VEGAN CHALLENGE to kickstart your new Vegan Life
STORAGE: Veggie Nachos
FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.
FREEZER: Place in an airtight container and store in the freezer for up to 6 months.
REHEATING: Veggie Nachos
OVEN: Place on an ovenproof dish and cover, cook at 350F/180C for 5-10 minutes
MICROWAVE: Place on a microwave dish and cook on full power for 1-2 minutes.
VEGGIE NACHOS RECIPE
INGREDIENTS
1 Can Black Beans (rinsed and drained)
2 Tbsp Olive Oil
1 Bag Tortilla Chips
1 Can Tomatoes-Diced (drained)
1 Small Onion (finely chopped)
1 tsp Sugar (white)
1 1/2 Cups Monterey Jack Cheese (shredded)
INSTRUCTIONS
1. In a mixing bowl, add the black beans and olive oil. Using a fork, mix the beans so they are roughly chopped.
2. Spread the tortilla chips evenly on a baking sheet lined with parchment paper.
3. Spoon the black beans over the tortilla chips, followed by spooning the chopped tomatoes over the top.
4. Evenly scatter the chopped onions. Finish by evenly scattering the shredded cheese over the top.
5. Broil (grill) for up to 5 minutes until the cheese is fully melted and bubbling.
EQUIPMENT
TIME
PREP TIME: 5 Minutes
TOTAL TIME: 10 Minutes
NUTRITIONAL VALUE
Fat: g
Protein: g
Total Carbs: g
Calories: Calories
Veggie Nachos
Eat them alone or serve with guacamole, sour cream or salsa, or all three! It is such an easy Mexican dish and delicious as a snack or appetizer.
Equipment
- Mixing Bowl
- BAKING TRAY
Ingredients
- 1 Can Can Black Beans rinsed and drained
- 2 Tbsp Olive Oil
- 1 Bag Bag Tortilla Chips
- 1 Can Can Tomatoes-Diced drained
- 1 Small Small Onion finely chopped
- 1 tsp Sugar white
- 1 1/2 Cups Monterey Jack Cheese shredded
Instructions
- In a mixing bowl, add the black beans and olive oil. Using a fork, mix the beans so they are roughly chopped.
- Spread the tortilla chips evenly on a baking sheet lined with parchment paper.
- Spoon the black beans over the tortilla chips, followed by spooning the chopped tomatoes over the top.
- Evenly scatter the chopped onions. Finish by evenly scattering the shredded cheese over the top.
- Broil (grill) for up to 5 minutes until the cheese is fully melted and bubbling.
Video
