Gluten-Free Nachos with Cheese and Guacamole
Indulge in a fiesta of flavors with our Gluten-Free Nachos with Cheese and Guacamole—a quick, crowd-pleasing recipe that pairs melty, golden cheddar cheese with zesty, homemade guacamole atop crispy tortilla chips. This easy-to-make dish is naturally gluten-free, featuring layers of savory black beans, fresh tomatoes, and a hint of heat from jalapeños. Ready in just 20 minutes, including a simple preparation of creamy guacamole enhanced with lime, cilantro, and onion, these nachos are perfect for game nights, gatherings, or a satisfying snack. Garnished with sour cream and fresh green onions, this recipe delivers both vibrant flavors and dietary inclusivity, making it a standout option for your next get-together!
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Recipe Information
Ingredients
- 8 ounces gluten-free tortilla chips
- 2 cups shredded cheddar cheese
- 2 large ripe avocados
- 1 medium lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 medium tomatoes
- 1 small jalapeno pepper
- 0.25 cup cilantro
- 0.25 cup onion
- 0.5 cup sour cream
- 1 cup black beans
- 0.25 cup green onions
Instructions
Preheat your oven to 350°F (175°C).
Spread the gluten-free tortilla chips evenly on a large baking sheet or oven-proof platter.
Sprinkle the shredded cheddar cheese evenly over the tortilla chips.
Place the baking sheet in the preheated oven and bake for about 5 to 7 minutes until the cheese is fully melted and bubbly.
While the nachos are baking, prepare the guacamole. Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
Mash the avocados with a fork until smooth but still slightly chunky.
Cut the lime in half and squeeze the juice into the mashed avocados to prevent browning.
Add salt and black pepper to taste.
Finely dice the tomatoes, removing seeds if desired, and stir them into the avocado mixture.
De-seed and finely chop the jalapeno pepper, adding it to the guacamole. Adjust the amount of jalapeno according to your heat preference.
Chop the cilantro and onion finely, and incorporate them into the guacamole mixture.
Once the cheese is melted on the nachos, remove them from the oven.
Spread black beans evenly over the top of the nachos.
Dollop spoonfuls of the freshly made guacamole and sour cream over the nachos.
Sprinkle chopped green onions over the top for added freshness.
Serve immediately for a warm, crispy, and delightful dish.
Nutrition Facts
Calories |
3157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5439 mg | 236% | |
| Total Carbohydrate | 256.7 g | 93% | |
| Dietary Fiber | 60.1 g | 215% | |
| Total Sugars | 21.4 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2147 mg | 165% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3067 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
