Vegetarian Nachos
The ultimate comfort food, Vegetarian Nachos are a delicious combination of crispy chips, gooey cheese, and savory beans that will satisfy any craving. Perfect for sharing at parties or enjoying as a cozy meal at home, these nachos are easy to prepare and sure to impress!
Equipment
- Sheet Pan
- Parchment Paper
- Medium nonstick pan
Ingredients
- 8 ounces Tortilla chips
- 1 tablespoon Olive oil
- 1 tablespoon Ground chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1/2 teaspoon Onion powder
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 2 tablespoons Tomato paste
- 1/4 cup Vegetable broth
- 1 15-ounce can Black beans
- 1 15-ounce can Pinto beans
- 2 cups Shredded sharp Cheddar and Monterey Jack cheese
- Toppings as desired
Instructions
- Preheat your oven to 400°F (approximately 200°C). This ensures the chips will be crispy and the cheese will melt perfectly.
- Drain and rinse the black beans and pinto beans. Be sure to shake off any excess water, as this will help the nachos stay crispy.
- Line a sheet pan with parchment paper to prevent sticking and make cleanup easier. It’s a simple step that saves time.
- Evenly distribute the tortilla chips across the pan, minimizing gaps between them. This helps each chip get its fair share of toppings.
- Bake the chips for about 5 minutes without any toppings. This step keeps them crispy and prevents them from getting soggy.
- While the chips are baking, heat a medium nonstick pan over medium heat. Add a tablespoon of olive oil along with the ground chili powder, ground cumin, paprika, onion powder, garlic powder, and salt. Cook for 1–2 minutes, stirring constantly until fragrant.
- Pour in the vegetable broth and add the tomato paste. Stir until the mixture is smooth and well combined. The aroma will fill your kitchen!
- Add the drained black beans and pinto beans to the pan, stirring to combine. Remove from heat once everything is evenly mixed.
- Grate your Cheddar and Monterey Jack cheese and pack it gently into a measuring cup. This ensures you have the right amount for melting. Evenly distribute the bean mixture over the baked chips, followed by a generous layer of grated cheese on top.
- Bake the nachos for 9 to 12 minutes, or until the cheese is beautifully melted and bubbly. Keep an eye on them to prevent burning!
- While the nachos are in the oven, prepare your toppings. Whisk together 2 tablespoons of sour cream with 1 tablespoon of lime juice in a small bowl. This will add a refreshing tang to your nachos.
- Once the nachos are baked, drizzle the sour cream mixture over the top. Add diced avocado or guacamole and sprinkle with chopped green onions or cilantro, along with any other desired toppings. They are best served immediately!
Notes
- Use thicker chips: This prevents sogginess and ensures a better crunch.
- Cheese quality matters: Freshly grated cheese melts better and leads to less greasy nachos.
- Layering is key: Ensure an even distribution of beans and cheese across the chips for a balanced bite.
- Watch the baking time: Keep an eye on the nachos while baking to avoid burning the cheese.