Loaded Vegetarian Nachos Recipe
Crispy tortilla chips layered with salsa, veggies, sour cream, and loads of cheese, baked to perfection. Learn to make loaded vegetarian nachos in a few simple steps.
Servings: 4
Calories: 551kcal
Equipment
- Baking Sheet
Ingredients
- 300 gram nacho or tortilla chips
- 1 Cup corn salsa ( see recipe )
- ½ Cup fresh tomato salsa ( see recipe )
- ½ Cup guacamole or diced avocado
- ½ Cup refried beans or canned beans
- ¼ Cup shredded Gouda Cheese
- ¼ Cup shredded Cheddar Cheese
- 4 tablespoon sour cream
- 2 tablespoon freshly chopped cilantro
Instructions
- Preheat the oven at 200 degrees Celsius for 10 minutes.
- Line a baking sheet with parchment paper. Arrange the nacho chips in a single layer on the baking sheet. Try use the baking tray that can be used for serving as well.
- Layer the corn salsa or veggies over the nacho chips. Top it with refried beans, and grated cheese.
- Bake in the preheated oven for 5 - 10 minutes or till the cheese melts.
- Layer fresh salsa, guacamole, sour cream, and cilantro over the melted cheese.
- Serve Loaded Vegetarian Nachos for snacks along with the mango mojito or lemon iced tea.
Video
Notes
- Prepare the salsa and guacamole a few hours beforehand and store it in the refrigerator.
- Keep the freshly chopped herbs, lemon wedges, sour cream, and extra virgin olive oil in separate bowls on the serving table.
- Do not leave loaded nachos in the oven for too long as the layers of chips, beans, and cheese will start burning.
- It is best to make loaded nachos fresh and serve immediately. Once the layers are added on top of the chips they are turning soggy.
Nutrition
Calories: 551kcal | Carbohydrates: 65g | Protein: 15g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 893mg | Potassium: 464mg | Fiber: 8g | Sugar: 5g | Vitamin A: 496IU | Vitamin C: 5mg | Calcium: 296mg | Iron: 2mg