Vegetarian Nachos
Quick and easy vegetarian nachos loaded with black beans, corn, salsa, and cheese. Perfect for a weeknight meal or party appetizer.
Servings: 6
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 15 minutes
Total: 25 minutes
Ingredients
Main Ingredients
- 1 bag tortilla chips
- 2 cans black beans rinsed and drained
- 1 can corn drained
- 1 jar salsa
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 cup chopped red onion
- 1 medium jalapeno thinly sliced (optional)
Toppings (Optional)
- 0.5 cup sour cream
- 0.5 cup guacamole
- 0.25 cup chopped cilantro
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C).
- Spread the tortilla chips in an even layer on a large baking sheet.1 bag tortilla chips
- Scatter the drained black beans and corn evenly over the chips.1 bag tortilla chips
- Dollop spoonfuls of salsa over the beans and corn.1 bag tortilla chips
- Sprinkle both shredded cheddar and Monterey Jack cheeses evenly over the top.1 bag tortilla chips
- Scatter the chopped red onion and sliced jalapeno (if using) over the cheese.1 bag tortilla chips
- Bake for 8-10 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes before serving. Add your favorite toppings like sour cream, guacamole, and cilantro.1 bag tortilla chips
Notes
These nachos are very customizable. Feel free to add other vegetables like bell peppers or olives.