Veggie Nachos Recipe
Make Veggie Nachos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base & Chips
Veggie Topping
Cheese & Creamy Sauce
Fresh Toppings & Garnish
Method
Base & Chips
- 1
Arrange chips
Preheat your oven to 375°F (190°C). Lightly toss tortilla chips with 1 tablespoon vegetable oil and a squeeze of half a lime to brighten; spread chips in an even layer on a large rimmed baking sheet or oven-safe platter.
- 2
If you prefer extra-crispy chips, bake chips 4–6 minutes before adding toppings; otherwise proceed to add toppings and bake as directed below.
Veggie Topping
- 3
Prep vegetables
Dice the yellow onion and red and green bell peppers into roughly 1/4-inch pieces. Halve and seed the jalapeño (leave seeds for heat or remove for milder). Halve cherry tomatoes. Rinse and drain black beans if using canned.
- 4
Cook vegetables
Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add onion and cook 2–3 minutes until translucent. Add red and green bell peppers and cook 3–4 minutes until slightly softened. Stir in jalapeño and corn; cook 2 minutes. Add black beans, cumin, smoked paprika, 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; cook 1–2 minutes until heated through and spices are fragrant. Remove from heat.
- 5
Fold in cherry tomatoes off the heat so they stay slightly fresh and juicy.
Cheese & Creamy Sauce
- 6
Make creamy sauce
In a small bowl mix sour cream, 2 tablespoons milk and 1 teaspoon hot sauce (if using) until smooth. Taste and adjust salt or hot sauce as desired.
- 7
Layer cheese
Scatter 1.5 cups shredded cheddar and 1 cup shredded Monterey Jack evenly over the prepared chips. Spoon the warm veggie mixture over the cheese-covered chips, distributing evenly so every bite gets veggies.
- 8
Melt cheese
Bake the piled nachos in the preheated 375°F (190°C) oven for 6–8 minutes, until cheese is melted and bubbling. For a broiler finish, broil 1–2 minutes watching closely to avoid burning.
Fresh Toppings & Garnish
- 9
Assemble and garnish
Remove nachos from oven. Dollop or drizzle the sour-cream sauce over the hot nachos. Dice the avocado and scatter over the top along with chopped cilantro and sliced green onions. Add pickled jalapeños if desired. Serve immediately with lime wedges for squeezing over individual portions.