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Veggie Nachos

by elyn_ryn

Perfect for game day or any day, veggie nachos are colorful, crunchy, and delicious. This recipe is made with black beans, a variety of crunchy peppers, onions, tomatoes, and two kinds of cheese. Click here to jump to the recipe below.

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.

When you hand cut all the fresh vegetables, they don’t expel as much water as they do when you put them in an electric chopper. This keeps the nachos from getting soggy too. However, if you do use a chopper to cut the vegetables, drain off any excess liquids by pressing a paper towel on the cut vegetables.

Another trick that makes these nachos so good, is to put the tomatoes on top of the cheese. The tomatoes dry out while baking, which helps to keep the tortilla chips crispy.

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Veggie Nachos
Instructions
  1. Drain the black beans while you chop all the vegetables.
  2. 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.
  3. 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.
  4. Sprinkle both the cheddar and Colby cheese evenly over the chips. On top of the cheese mixture, add the chopped tomatoes.
  5. 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.
Recipe Notes

Experiment with different fresh peppers to make the nachos more spicy hot.  Also, garnish with chopped fresh jalapenos for an extra crunchy taste.

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