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Nachos

Loaded Veggie Nachos

These nachos are vegetarian, loaded with black beans, red and green bell peppers, caramelized onions, topped with lots and lots of cheese, tomatoes, jalep?nos, avocados, cilantro, onions and scallions. And lastly drizzled with some delicious and creamy lime crema.
5 from 1 vote
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Course: Appetizer, party food, Snack
Cuisine: Mexican
Keyword: Mexican Recipes, Vegetarian Mexican Recipes, Vegetarian Recipes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Aayushi Patel

Ingredients

  • 14 Oz Nacho Chips
  • 1 13.5 Oz Canned Black Beans
  • 1 Medium Green Bell Pepper Finely Diced
  • 1 Medium Red Bell Pepper Finely Diced
  • 1 Tsp Garlic Powder
  • 1 Tsp Granulated Onion
  • 1 Tsp Taco Seasoning
  • Salt to Taste
  • 1 Large Onion Thinly Sliced
  • 1 Tbsp Oil
  • 4 Cups 4 Cheese Mexican Blend

For Lime Crema

  • 1/2 Cup Sour Cream
  • 1/2 Cup Heavy Cream/ Half and Half
  • 1 Tsp Garlic Powder
  • 1 Tsp Lime Zest
  • Salt to Taste

Toppings

  • 1 Small Onion Diced
  • 1 Tomato Diced
  • 2 Jalepenos Diced
  • 3 Scallions Only Greens , finely chopped
  • Handful Cilantro finely chopped
  • 1-2 Avocados sliced or diced

Instructions

  • Preheat the oven at 400F.
  • Prep the Black Beans. Drain and wash the canned black beans using a strainer. Add them to a mixing bowl.
  • Quickly slice one onion. Add oil to a pan. let it heat up. Add the onions. Cook them until they brown and caramelize. Set them aside.
  • Now add finely chopped red and green bell peppers along with garlic powder, granulated onion, taco seasoning and salt to the black beans. Give it a thorough mix.
  • Prepare two large sheet pans. Spray with oil, or lightly apply oil on each pan.
  • Add 7oz Nacho Chips on each sheet pan.
  • Top it with prepared black bean mix. Distribute them equally on both the sheet pans
  • Next add the caramelized onions. Distribute them equally on both the sheet pans
  • Now add 2 Cups of Cheese on each sheet pan.
  • Bake them for 12 minutes.

Make the Lime Crema

  • In the mean time prepare the Lime Crema. Whisk the sour cream in a bowl. To this add heavy cream and mix it well. Now add lime zest, garlic powder and salt. Your crema is ready

Add the Toppings

  • Dice onions, tomatoes, jalepenos, cilantro, scallions and avocados.
  • Once the nachos are baked, add these toppings on each sheet pan equally
  • Now drizzle lime creama generously and enjoy hot.

Notes

  1. You can prep the veggies and the beans ahead of time to make these nachos. This will save you time at the time of preparing them.
  2. Nachos don't taste good when they are soggy, so  make one sheet pan at a time if you think you won't be needing a big quantity.
  3. If you are making for lesser number of people, feel free to cut the recipe in half.
  4. To reheat the nachos, with toppings, place them in the oven at 400F for 5-7 mins. I don't suggest to do this, but if you absolutely have to, you can do this.