Vegetarian Nachos with Cheese and Guacamole
Treat your taste buds to a vibrant and irresistible plate of Vegetarian Nachos with Cheese and Guacamole, a crowd-pleasing appetizer or snack that's as satisfying as it is easy to make. Loaded with crispy tortilla chips, melted cheddar cheese, and hearty black beans, this customizable recipe brings the perfect blend of flavors and textures. Fresh toppings like diced red bell peppers, sliced jalapeños, and green onions add a pop of color and zing, while homemade guacamole—crafted from creamy avocados, ripe tomato, zesty lime, and fragrant cilantro—takes these nachos to the next level. Finished with dollops of sour cream and optional garnish, this quick dish is ready in just 30 minutes and serves up bold flavors in every bite. Perfect for game days, family gatherings, or a satisfying vegetarian treat, these nachos are sure to steal the spotlight!
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Recipe Information
Ingredients
- 10 ounces tortilla chips
- 2 cups shredded cheddar cheese
- 1 can black beans
- 1 whole jalapeño peppers
- 1 whole red bell pepper
- 2 whole green onions
- 0.5 cup sour cream
- 2 tablespoons fresh cilantro
- 1 whole lime
- 2 whole avocados
- 1 whole small tomato
- 0.25 whole red onion
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C).
Arrange the tortilla chips in a single layer on a large oven-safe platter or baking sheet.
Open the can of black beans, drain, and rinse them under cold water. Evenly distribute the beans over the top of the chips.
Dice the red bell pepper and slice the jalapeño into thin rings. Remove seeds if you prefer less heat. Scatter these over the beans and chips.
Thinly slice the green onions and sprinkle them over the nachos.
Generously cover the nachos with shredded cheddar cheese.
Place the platter in the preheated oven and bake for about 10 minutes, or until the cheese is 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 with a fork until smooth.
Finely chop the tomato and red onion. Add them to the avocados in the mixing bowl.
Chop the fresh cilantro and add it to the mix, along with the juice of one lime, salt, and black pepper. Mix everything until well combined.
Once the cheese is melted, remove the nachos from the oven.
Transfer the nachos to serving plates or serve directly from the baking dish. Top with dollops of guacamole and sour cream.
Garnish with additional cilantro leaves and slices of jalapeño if desired, and serve immediately.
Nutrition Facts
Calories |
3734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.3 g | 323% | |
| Saturated Fat | 84.5 g | 422% | |
| Polyunsaturated Fat | 46.5 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5447 mg | 237% | |
| Total Carbohydrate | 295.4 g | 107% | |
| Dietary Fiber | 66.6 g | 238% | |
| Total Sugars | 24.1 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2470 mg | 190% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3111 mg | 66% | |
*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.
