Vegetable Nachos
Brighten up your snack game with these irresistible Vegetable Nachos, a vibrant and satisfying spin on a classic favorite. This quick and easy recipe combines crispy tortilla chips layered with melty shredded cheddar cheese, hearty black beans, and sweet corn, topped with a medley of fresh vegetables like cherry tomatoes and diced red bell pepper. A drizzle of spiced olive oil infused with cumin and smoked paprika adds an extra burst of flavor, while garnishes like sliced jalapeño, green onions, and fresh cilantro bring a zesty finish. Perfect for sharing, these nachos are served with creamy guacamole, tangy sour cream, and zesty salsa for dipping or drizzling. Ready in just 25 minutes, these oven-baked nachos are the ultimate crowd-pleaser, ideal for game nights, parties, or a delicious weeknight treat.
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Recipe Information
Ingredients
- 8 cups tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes, halved
- 1 medium red bell pepper, diced
- 3 stalks green onions, thinly sliced
- 1 medium jalapeño, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 cup sour cream
- 1 cup guacamole
- 1 cup salsa
- 1 tablespoon olive oil
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Spread the tortilla chips evenly across a large, oven-safe baking sheet or dish.
In a small bowl, mix the olive oil, ground cumin, smoked paprika, salt, and black pepper. Drizzle this mixture over the tortilla chips to enhance their flavor.
Sprinkle half of the shredded cheddar cheese over the chips, ensuring even coverage.
Distribute the black beans, corn kernels, cherry tomatoes, and red bell pepper evenly over the cheese layer.
Add the remaining shredded cheddar cheese on top of the vegetable layer.
Place the baking sheet or dish in the oven and bake for 8-10 minutes, or until the cheese is fully melted and bubbly.
Remove the nachos from the oven and allow them to cool slightly for 2 minutes.
Garnish the nachos with sliced green onions, jalapeño slices, and fresh cilantro.
Serve the nachos with sour cream, guacamole, and salsa on the side for dipping or drizzling.
Nutrition Facts
Calories |
1730 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 29.6 g | 148% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 27.7 g | 99% | |
| Total Sugars | 18.4 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 866 mg | 67% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1591 mg | 34% | |
*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.
