Try these hearty veggie nachos made with chopped vegetables, black beans, cheese, and tortilla chips. Serve them hot out of the oven with a side of salsa and sour cream.
Crunchy and Delicious
Perfect for game day or any day, veggie nachos are crunchy and delicious. They are colorful and a great way to use extra garden peppers and tomatoes in the summertime. This recipe is made with black beans, crunchy peppers, onions, tomatoes, and two kinds of cheese. Serve them on a white platter for a pretty presentation!
Drain the Black Beans for Veggie Nachos
The key to the crunchiness is thoroughly draining the canned black beans and waiting to add them to the tortilla chips after everything is cut and ready to use. It is also helpful to rinse the beans to wash away the extra sodium used in the canning liquid.
Hand-Cut the Vegetables for Veggie Nachos
When you hand-cut all the fresh vegetables, they don’t expel as much water as when you put them in an electric chopper. However, if you use one to cut the vegetables, drain off any excess liquids by pressing a paper towel onto the cut vegetables. Less water on the vegetables keeps the tortilla chips from becoming soggy.
Add the Tomatoes Last to Veggie Nachos
Another trick that makes these nachos so delicious is to put the tomatoes on top of the cheese. The tomatoes dry out while baking, which helps to keep the tortilla chips crispy.
Storing Leftovers
These nachos are their crunchy best when eaten as soon as they come out of the oven. If you have leftovers, store them in the refrigerator and then heat them in the oven at 350 degrees F for 5 minutes or heat them for a few seconds in the microwave. Leftovers usually have softened tortilla chips from absorbing moisture from the vegetables.
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| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
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- 24 large tortilla chips
- 1 15.5 ounce can black beans, drained and rinsed
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, choped
- 2 large jalapeรฑo peppers, chopped, seeds discarded
- 2 medium banana peppers, chopped
- 1/2 large sweet onion, chopped
- 1 cup mild cheddar cheese, shredded
- 1 cup Colby cheese, shredded
- 1 medium tomato, chopped and seeds removed
- 2 tablespoons cilantro, chopped
- parchment paper
- Salsa (optional)
- Sour cream (optional)
- 11 x 17-inch or large baking pan
Ingredients
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- Drain the black beans while you chop all the vegetables.
- Preheat oven to 350 degrees. Place a sheet of parchment paper on a large baking pan. Cover the parchment paper with tortilla chips, laying the chips side by side but not on top of each other.
- Place the black beans on the tortilla chips until all the beans are used. Sprinkle the red bell pepper evenly over the tortilla chips. Continue sprinkling one vegetable at a time by adding the green pepper, jalapeno, banana pepper, and onion over the chips.
- Sprinkle both the cheddar and Colby cheese evenly over the chips. On top of the cheese mixture, add the chopped tomatoes.
- Bake for 10-12 minutes or until cheese is melted. Remove from the oven and garnish with the chopped cilantro. Serve with salsa and sour cream.
Experiment with different fresh peppers to make the nachos more spicy hot.ย Also, garnish with chopped fresh jalapenosย for an extra crunchy taste.