Vegetarian nachos made with homemade tortilla chips piled high with refried beans, black beans, pico de gallo, cheese, guacamole, and more.
Ingredients
Homemade tortilla chips:
- 6 corn tortillas
- salt, to taste
Nachos:
- ½ can refried beans
- 2 cups pico de gallo or salsa
- 1 green bell pepper, chopped
- 1 can, 14 oz black beans, drained
- 2 cups shredded cheese, divided
- 1 jalapeno, sliced
- chili powder, to taste
- 2 green onions, sliced
- guacamole and/or sour cream, for serving, if desired
Instructions
For the homemade tortilla chips:
- Preheat oven to 375°. Line a baking sheet with foil and spray with non-stick spray.
- Slice tortillas into 6ths. Spread on the baking sheet and sprinkle with salt. Spray tops with more cooking spray.
- Bake for about 8 - 10 minutes, until just starting to brown.
For the nachos:
- Allow the sheet pan and chips to cool slightly. When cooled to touch, spread about 2 teaspoonfuls of refried beans on each chip. Then top with pico or salsa.
- Sprinkle half of the shredded cheese over the chips. Then add the chopped green pepper and black beans. Sprinkle on the remaining cup of cheese. Lastly, top with the sliced jalapeno and a bit of chili powder.
- Bake for 10 minutes, or until cheese is melted and just starting to bubble.
- Top with green onion and serve with sour cream and/or guacamole.
Notes
This recipe includes instructions to make homemade corn ships but you can go right ahead and use store-bought chip if you prefer.
I used a blend of cheddar and montery jack or pepper jack cheese, but you can use whatever cheese you prefer.
Nutrition
Serving: 1g | Calories: 468kcal
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