Vegetarian Loaded Nachos

Piled high with flavorful nutritious ingredients, you can enjoy these nachos as an appetizer or even as your main course.

Savor the crispy tortilla chip and melted cheese combo you love without the greasy heaviness. You’ll find that there’s just enough cheese to bring all the ingredients together, but the other toppings steal the show.

• Spiced black beans provide protein and flavor

• Veggies and fruits like corn, onion, tomatoes, avocado, and pickled jalapeños add fiber, vitamins, and minerals

• Lime, salsa, and greek yogurt bring extra flavor and satisfying texture

Not vegetarian? Feel free to add lean protein like chicken.

Despite all the toppings on these nachos, I kept the recipe super simple. All you have to do is chop, top, and bake!

Vegetarian Loaded Nachos

Ingredients:

• About 7 cups tortilla chips

• 2 cups shredded sharp cheddar cheese or Mexican blend of your choosing

• 1 15.5 oz can black beans, drained and rinsed

• 1 cup corn kernels (about 2 ears of corn)

• 1/2 yellow onion, sliced

• 1/2 cup pickled jalapeno

• 1/2 cup cherry tomatoes, diced

• 1 avocado, diced

• Juice of 1/2 lime

• 1 tsp chili powder

• 1 tsp cumin

• 1 tsp garlic powder

• 1/4 tsp paprika

• For topping: fresh cilantro, salsa, plain greek yogurt or sour cream

Instructions:

1. Preheat oven to 400 °F and line a baking sheet with parchment paper.

2. In a small bowl, mix black beans with chili powder, cumin, garlic powder, and paprika.

3. In a separate small bowl, mix corn with lime juice.

4. Spread tortilla chips evenly on the baking sheet and sprinkle with 1 cup of cheese.

5. Add black beans, corn, onion, jalapeño, and cherry tomatoes to tortilla chips. 

6. Top with remaining 1 cup of cheese.

7. Bake for approximately 15 minutes, until the cheese is melted and chips are slightly golden brown.

8. Remove from the oven and top with the remaining ingredients (avocado, salsa, Greek yogurt or sour cream, and fresh cilantro).