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Vegetarian nachos recipe

Vegetarian nachos recipe



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These vegetarian nachos covered in refried beans, jalapeno salsa, grated cheese and olives are an easy idea for dinner on a busy night.

6 people made this

IngredientsServes: 4

  • 2 (400g) tins refried beans
  • 125g jalapeno salsa
  • 1 large bag tortilla chips
  • 225g grated Cheddar with chilli peppers
  • 1 green pepper, chopped
  • 1 onion, finely chopped
  • 225g shredded lettuce
  • 115g sliced black olives

MethodPrep:15min ›Cook:8min ›Ready in:23min

  1. Set oven rack on top shelf; preheat the oven grill. Line a rimmed baking tray with foil.
  2. Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
  3. Arrange tortilla chips on the baking tray. Spoon refried bean mixture over tortilla chips. Sprinkle grated cheese, chopped green pepper and onion on top.
  4. Cook under the preheated grill until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

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If there's one appetizer that says "game day," it's nachos. This crowd-pleasing, indulgent snack is as versatile as it is easy to make. From a vegetarian bite covered in toppings like canned black beans and shredded cheese to loaded creations topped with an array of star-studded additions (the Skillet Chili Nachos pictured here is the perfect example), there's a recipe for nachos that will your whole crowd will be anxious to devour.

The most basic version of nachos consists of warm, crispy tortilla chips covered in sharp shredded cheese (think cheddar, Monterey Jack, and even melty gouda). A dollop of sour cream, sliced jalapeño peppers, and salsa are the finishing touches. But the beauty of nachos is that anything goes. In a cast iron skillet, we've layered our classic Easy Beef Chili over yellow corn tortilla chips along with black beans, shredded cheddar cheese, sliced radishes, avocado, jalapeño peppers, and sour cream. The result is a two-for-one game day special that will score big with your crowd.

However, you don't have to use tortilla chips when making nachos. One of our favorite recipes swaps in kettle-cooked potato chips in place of the usual corn chips for an extra-crunchy bite. We even upgrade the toppings instead of something sharp, we use a combination of crumbled blue cheese and shredded gouda to make a creamy cheese sauce that is drizzled over the chips (there's also hot sauce for Buffalo-inspired flavor).

Of course, you don't have to follow a specific recipe&mdashjust mix and match your favorite flavors and toppings (think: ground pork, chicken, or beef jalapeño or habanero peppers and any ooey-gooey cheese that you please) for a dish that is sure to gather cheers.


About This Vegetarian Nachos Recipe

  • It’s quick and easy to put together,
  • It’s full of flavour,
  • It’s healthy and filling.
  • It’s cheap to make and,
  • It’s vegetarian.

This bean nachos recipe is cooked in a slow cooker making it a virtually hands-free dish. I love cooking beans in a slow cooker because they don’t break down and go to mush, like they would if cooked on the stove top.

The end result is a nacho topping that is real pleasure to eat. With a texture similar to a ground beef topping, I’m sure your non vegetarian friends will enjoy it too.


How to make healthy vegetarian nachos

This is the easiest nachos recipe you ever tried, for all your parties, game nights, or snack times.

Best of all this recipe is done in less than 10 minutes. Let me show you how easy you can make this recipe.

Start with preheating the oven at 450℉ and finely chop the jalapeño, the red onion, and the cherry tomatoes. Set aside.

Take a big bowl and layer the ingredients. Layering is the secret to the best nachos.

You do not want to eat all the cheese at once and when you get to the bottom of the bowl there are only tortilla chips left.

So do not just put the tortilla chips in a bowl and top it with cheese but layer your ingredients.

First, take a handful of tortilla chips and put them in a bowl. Then add two or three tablespoons of grated cheese on top of the tortilla chips.

Then add the chopped tomatoes and sprinkle red onions, jalapeño, and chives before adding the second layer of tortilla chips.

Repeat at least three times and alternate the chips with the red onion, jalapeño, chives, and tomatoes.

Cover the final layer of tortilla chips with cheese. Put the bowl in the middle of the oven for 7 minutes or until the cheese has melted.

Decorate with some of the remaining chives and finely chopped scallions.

Now tell me doesn’t this look amazing. Serve your vegetarian nachos immediately.


Vegetarian Nachos Recipe

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Vegetarian Nachos Con Todo Recipe Anne Travel Foodie

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Vegetarian Sheet Pan Nachos

Vegetarian Sheet Pan Nachos is the easiest vegetarian dinner and full of flavor! This recipe is super family-friendly. Everyone will love it!

These Vegetarian Sheet Pan Nachos are the BEST nachos because they're so easy to make and everyone loves them! Each chip is loaded with the creamy cheese sauce and all of the toppings. You'll find it hard to stop eating them. My family loves when we make these because everyone gets to choose what toppings we put on them. It's a fun way to get everyone involved in dinnertime.

These nachos aren't just for family meal night either. They're the ultimate snack for group gatherings whether you're having a movie night with some friends or possibly taking them to a tailgate - they're a huge crowd pleaser! Since they're topped with loads of veggies you can feel better about eating the whole pan!

Mexican inspired recipes are one of our favorites to make, especially because a lot of them are vegetarian (or easily can be vegetarian) and are always packed with flavor! We love making Vegetarian Baked Taquitos, Vegetarian Chimichangas, Mexican Tortilla Pizza or this Taco Salad Pizza that's made with plant based protein! And they're so customizable, everyone can get exactly what they want.

Now let's talk about pans and clean up. This recipe requires one skillet and one baking sheet. The clean up process couldn't be easier, which I love! A lot of people ask me what pans I love using so I've linked all of my favorites in my amazon store, which you should definitely check out. Lots of good stuff in there that I use every day.

You're going to love this recipe. The ooey gooey cheese sauce, crunchy tortilla chips and loads of toppings are the perfect family-friendly meal for your week. Let me know in the comments what you think, and don't forget to tag me on social media if you make this or any other weelicious recipe!


Easy Vegetarian Nachos Recipe

Are you looking for a healthy nachos recipe to enjoy watching the footy, or as a quick lunch with the family? This recipe doesn't have many ingredients, doesn't take too long and it is jam-packed full of flavour with a delicious hint of chilli. It is all about texture and layering - adding the crunchy corn chips to the base of the bowl, then adding the soft kidney bean filling, the fresh guacamole and then the stringy mozzarella cheese. It tastes oh-so-good!

2 x 420g kidney beans, drained and rinsed

QUICK GUACAMOLE

1 avocado, mashed
2 spring onions, finely diced

Step 1: In a medium fry pan, heat up the olive oil and add the onion and garlic and cook for a few minutes, until the onion is soft and translucent.

Step 2: Add the drained kidney beans, tomato paste, chilli and oregano and stir.

Step 3: Using a fork, press down onto the kidney beans to squash them, whilst stirring with the fork at the same time. By the time you have finished, the mixture should be heated all the way through and resemble a paste.

Step 4: In a small bowl, combine the guacamole ingredients. For more guacamole recipes, see here!

Step 5: In a heat-proof ceramic bowl, layer the corn chips, a large scoop of kidney bean mixture, a couple of tablespoons of guacamole and a large handful of mozzarella. Place under the grill to melt the cheese and slightly brown the corn chips. Repeat for all the bowls. This recipe serves 3 - 4.


A Little About Sweet Earth

I’ve become quite familiar with many of Sweet Earth’s products, especially lately. Every product, including burritos, meals, pizzas, Mindful Chik-n and Awesome Grounds, that I’ve had so far has big flavor and is plenty filling.

It’s totally accurate to say that I am a fan and I recommend that anyone looking to go entirely vegetarian or just include more meatless meals in their routine to give them a try!

For this sheet pan version of Vegetarian Nachos, I use Sweet Earth’s Awesome Grounds, which is a new product made from non-GMO plant-based proteins, like pea and wheat protein. Each serving provides 16 grams of protein and 4 grams of fiber.

It not only looks like ground beef, but has a taste and texture very similar to that of ground beef. You will be pleasantly surprised!


Vegetarian Nachos

When you&rsquore looking for a delicious, healthy appetizer or snack, these vegetarian nachos are the perfect choice! Store bought tortillas are topped with sautéed peppers and onions, black beans and grated Cabot Extra Sharp Cheddar, then baked until the cheese is melted. You can stop there, and this nachos recipe will be a hit. But we love adding even more of our favorite toppings – diced Roma tomatoes, diced avocado and chopped fresh cilantro – resulting in a truly amazing combination of flavors that we know you&rsquoll savor! Share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter while you&rsquore at it.

Preheat your oven to 400°F and heat a large pan with cooking spray or oil over medium high heat for 1 minute. Add the sliced onions and peppers, sautéing until tender, about 5 minutes. Turn off the heat and add salt and pepper.

Place the tortilla chips (we used ¾ of a bag for 6-8 servings) on a large baking sheet lined with parchment paper or non-stick foil. Spoon on the black beans and sautéed onions and peppers. Then sprinkle grated Cabot Extra Sharp Cheddar on top.

Bake for about 12 minutes or until the cheese melts. If desired (which we highly recommend!), add additional toppings such as diced Roma tomatoes, chopped fresh cilantro and diced avocado (or guacamole). You can also garnish with slices of lime. Serve and enjoy immediately.

Looking for an amazing nacho cheese recipe with meat? Try our Badass Nachos next! Did you know Cabot is a co-operative of over 800 farm families who continuously strive to produce the best dairy products around? If you love this vegetarian nacho recipe as much as we do, we&rsquod really appreciate it if you could rate and review it when you have the chance!

Ingredients

1 yellow onion, sliced
1 bell pepper, sliced
1 pound bag tortilla chips (we used ¾ of the bag)
1 can black beans, drained and rinsed
1 cup diced roma tomatoes
6 ounces Cabot Extra Sharp Cheddar, grated (about 1½ cups)
diced avocado
cilantro

Interested in creating this tasty recipe?

Get the ingredients you need at a convenient nearby location.

Directions

PREHEAT oven to 400°F.

HEAT a large pan with cooking spray or oil over medium high heat for a minute. Add the onions and peppers, and sauté until tender, about 5 minutes. Turn off the heat, and add salt and pepper.

PLACE the chips on a large baking sheet lined with parchment or non-stick foil for easy cleanup. Spoon on the beans, cooked onions and peppers. Sprinkle cheese on top.

BAKE about 12 minutes or until the cheese melts. Add additional toppings: diced roma tomatoes, chopped fresh cilantro and diced avocado (or guacamole). Optional: Garnish with slices of lime. Serve immediately.


Vegetarian Super Nachos Recipe:

I am NOT using an avocado. But I HIGHLY recommend you do (and will put it in the recipe card). I happened to be out of them. But we also live where avocados are rarely very good. We get the icky ones out of the store here. They are usually VERY green and hard and just rot instead of ripen correctly. Every summer I try fresh avocados with the same result. If you live where avocados grow well and can get good ones out of the store Please do use them. I envy you just a bit!

I LOVE baked super nachos on a baking sheet like this. The tortilla chips taste great crunchy. But, the cheese gets a bit crispy. So I add more cheese over the top after baking to melt it on just right.

If you want your nachos really melty make this recipe on a microwaveable plate and set it the microwave 30 seconds. Then check it and heat it up to your liking. That is a whole different kind of texture. You may prefer it. And the microwave saves you 8 more minutes. I like the crunchy baked texture personally.

Instructions:

Layer on a cookie sheet:

Vegetarian Super Nachos begins by spreading refried beans onto your ungreased baking sheet. Top with chopped peppers.

Next add half of the veggies called for.

Vegetarian Super Nachos ready to bake

Vegetarian Super Nachos fresh out of the oven. Before I shred more cheesiness all over them.


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Watch the video: Vegan Nacho Cheese. How To