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Ready in just 20 minutes, these vegetarian nachos are the perfect appetizer for a party or an easy, quick weeknight dinner. Loaded with black beans, cheese, and veggies like bell pepper, tomato, and red onion, they are sure to satisfy!
Ingredients
Scale
- 1 bag tortilla chips (about 12 ounces)
- 1.5 cans black beans, drained and rinsed (about 2 1/4 cups beans)
- 1.5 cups thick-cut cheddar cheese
- 1.5 cups thick-cut Monterey jack cheese
- 1 red bell pepper, diced (about 1 1/4 cups)
- 2 small tomatoes, diced (about 1 cup)
- 1/2 red onion, diced (about 1 cup)
Optional toppings:
- salsa
- guacamole or diced avocado
- pickled jalapeno
- cilantro
- sour cream or Greek yogurt
- limes
Instructions
- Preheat oven to 400 degrees F and line a large baking sheet with parchment paper.
- Pour tortilla chips onto parchment-lined baking sheet, minimizing gaps between chips.
- Evenly distribute beans over chips followed by cheddar and monterey jack cheeses.
- Sprinkle bell pepper, tomatoes, and onion over top of cheese.
- Bake nachos until cheeses are melted and edges of chips are just starting to brown, about 10-15 minutes.
- Add your toppings of choice.
Notes
- Opt for thick-cut shredded cheese vs. finely shredded as thick-cut melts better for nachos.
- Adding the cheese after the beans helps the beans stick better to the chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Sheet Pan
- Cuisine: Mexican
