How To Make Loaded Veggie Nachos
Make yourself an addicting classic Mexican dish with our Loaded Veggie Nachos Recipe! Indulge in crispy tortilla chips topped with cheeses and veggies.
Serves:
Ingredients
- 8oztortilla chipssturdy
- 15ozpinto beans(1 can) rinsed and drained, or 1 ½ cups cooked pinto beans
- 4ozcheddar cheeseshredded
- 4ozMonterey Jack cheeseshredded, or additional cheddar
- 1mediumred bell pepperfinely chopped
- ⅓ cupfeta cheesecrumbled
- jalapeñospickled, to taste
- avocado dipthinned with water until it reaches a drizzly consistency, or guacamole
- ⅓ cupgreen onionschopped
- 2radisheschopped
- 2tbspcilantrochopped
- salsa
Instructions
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Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
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Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
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Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded cheese, bell pepper, crumbled feta, and pickled jalapeños.
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Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.
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While the nachos are baking, make the avocado sauce and prepare the garnishes.
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Once the nachos are out of the oven, drizzle avocado sauce on top.
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Sprinkle the nachos with chopped green onion, radish, and cilantro. Serve immediately with salsa on the side.
Recipe Notes
Serve any excess avocado sauce on the side. If using guacamole instead of avocado sauce, dollop the guacamole over the nachos like polka dots.
Nutrition
- Calories: 1015.89kcal
- Fat: 53.60g
- Saturated Fat: 30.94g
- Trans Fat: 0.25g
- Monounsaturated Fat: 13.62g
- Polyunsaturated Fat: 5.18g
- Carbohydrates: 85.00g
- Fiber: 15.85g
- Sugar: 11.48g
- Protein: 50.23g
- Cholesterol: 169.60mg
- Sodium: 1754.80mg
- Calcium: 1202.07mg
- Potassium: 1516.72mg
- Iron: 6.82mg
- Vitamin A: 359.91µg
- Vitamin C: 49.27mg
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