These Vegetarian Nachos aren't your average nachos. Crispy tortilla chips, melty cheeses, protein-rich beans, and as many fresh toppings as your heart desires all baked until hot and bubbly. Plus, I'll teach you the perfect way to make sure there's flavor packed in every single bite!
Preheat the oven to 350°F and line a 13x9 baking sheet with parchment paper.
In a large skillet, add oil and heat over medium. Add black beans, cumin, onion and garlic powder, chili powder, paprika, oregano, salt and pepper, and lime juice and zest. Stir to combine. Cook for 3-4 minutes until hot, stirring occasionally so the spices don't burn. It will become 'clumpy' with the black beans. Remove from heat.
2 teaspoons neutral cooking oil, 15 ounces black beans, 2 teaspoons ground cumin, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon dried oregano, ¼ teaspoon black pepper, 1 teaspoon kosher salt, 1 lime
Spread a thin layer of tortilla chips on the baking sheet. Sprinkle the shredded cheeses evenly across. Then evenly spread jalapenos, olives, and red onion (as desired). Spread another layer of chips, and repeat the cheese and toppings layers.
10 ounces tortilla chips, 5 ounces cheddar cheese, 5 ounces pepper jack cheese, ¼ cup Jalapeno slices, ⅓ cup black olives, ⅓ cup red onion
Bake for 5-7 minutes until cheese is melted and slightly golden. Remove from oven and top with additional fresh toppings: tomatoes, lettuce, cilantro, scallions, and avocado sauce. Squeeze with another lime as desired. Serve with dips and enjoy!
½ cup fresh diced tomato, 1 cup romaine lettuce, ¼ cup cilantro, ¼ cup scallion, Avocado Sauce
Notes
Cheese: use any combination of cheese you like, but I do I recommend always buying blocked cheese and shredding yourself (either using a box grater or food processor). It melts better because it doesn't have an anti-caking agent. Definitely worth the work, but pre-shredded will work if it's what you have at home.