Veggie Nachos Recipe
black bean, sweet potato, queso blanco jalapeño, pico de gallo, pickled red onion, crema, guacamole, refried beans, cotija cheese
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Ingredients
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Base Ingredients
Vegetable Toppings
Cheese and Sauces
Method
Preparation of Ingredients
- 1
Prepare Sweet Potato
Peel the sweet potato and cut it into small dice. Boil or steam the sweet potato cubes until tender, approximately 10-15 minutes. Drain and set aside.
- 2
Slice Jalapeños
Remove the stems and seeds from the jalapeños if desired for less heat. Slice them into thin rings.
- 3
Make Pico de Gallo
In a bowl, mix diced tomatoes, chopped onions, cilantro, lime juice, salt, and pepper to taste. Set aside.
- 4
Assembling the Nachos
- 5
Layer the Base
Preheat the oven to 350°F (175°C). On a large baking sheet, spread a layer of tortilla chips evenly.
- 6
Add Beans
Spread refried beans over the tortilla chips. Then add black beans evenly on top.
- 7
Add Vegetables
Distribute the boiled sweet potato and sliced jalapeños over the beans.
- 8
Top with Queso Blanco
Drizzle the queso blanco over the entire nacho assembly.
Baking and Garnishing
- 9
Bake the Nachos
Place the baking sheet in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
- 10
Add Final Toppings
Remove the nachos from the oven and immediately top with pico de gallo, pickled red onions, crema, guacamole, and cotija cheese.
- 11
Serve
Serve the veggie nachos hot with additional crema and guacamole on the side.