of 10

Fully loaded veggie nachos pinterest

Loade veggie nachos assembly

Loaded veggie nachos step 3

Loaded veggie nachos step 2

Loaded veggie nachos step 1

Loaded veggie nachos ingredients

Guacamole and pico de gallo ingredients

Fully loaded veggie nachos

Fully loaded vegetarian nachos

Loaded veggie nachos

Fully Loaded Veggie Nachos

Buy Now

Fully loaded veggie nachos – the best way to eat chips for dinner!

Let me introduce to you the best way to eat a bag of chips for dinner and still be able to call it a relatively balanced meal – loaded veggie nachos. These are nachos with aaaall of the fixings, they are suitable for vegetarians and are totally, utterly addictive!

What turns these nachos from a party snack into a full-blown meal is the beans. I used two kinds of beans – refried and black, and they make sure that these nachos are hearty and filling. Your dose of vegetables comes in the form of sweetcorn, a fresh Pico de Gallo tomato salsa and plenty of guacamole.

Obviously you can’t have nachos without cheese and I’ve used two kinds here – mature cheddar and a sprinkling of creamy feta (or use cotija) on top. The key to getting an optimal cheese-to-crunch ratio is layering up the chips and fillings. Spread half of your chips out on a baking sheet, spread over half of your toppings then top with the rest of the chips followed by the rest of your toppings. This way you don’t end up with overloaded chips on top and dry chips on the bottom!

Here’s what you’ll need:

Serves 4.

Guacamole:

• 2 ripe avocados
• 1 green chilli, de-seeded and finely chopped
• small handful cilantro, finely chopped
• juice 1/2 lime
• salt

Pico de Gallo Salsa:

• 1/2 red onion, finely chopped
• 1/2 Tbsp white wine vinegar
• juice 1/2 lime
• small handful cilantro, finely chopped
• 1 cup finely chopped tomatoes
• 1/2 red chilli, de-seeded and finely chopped
• salt

Nachos:

• 8 oz tortilla chips
• 1 cup refried beans
• 14 oz can black beans, rinsed and drained
• 1 cup canned sweetcorn (drained)
• 6 oz mature cheddar cheese, grated
• 2 oz feta cheese, crumbled
• sliced pickled jalapeños
• sour cream

1. To make the guacamole, scoop the avocado flesh into a bowl and mash with a fork. Stir in the chopped chilli, cilantro and lime juice and season to taste with salt. Cover and set aside in the fridge.

2. To make the Pico de Gallo tomato salsa, stir all of the ingredients together in a bowl and season to taste with salt. Cover and set aside in the fridge.

3. To make the nachos, preheat the oven to 400°F. Mix the refried beans with a bit of water until they are easily spreadable.

4. Spread half of the tortilla chips out on a baking sheet. Top with half of the refried beans, half of the black beans, half of the sweetcorn and half of the grated cheddar cheese.
5. Spread the rest of the tortilla chips out on top and top with the rest of the refried beans, black beans, corn and cheddar.
6. Bake for about 10 minutes until the cheese is bubbling, keep an eye on them to make sure that the chips don’t burn.
7. To serve, top the nachos with some of the guacamole, pico de gallo and sour cream, serving the rest on the side for dipping, then add the crumbled feta and some pickled jalapeños. Enjoy!

Continue to Content

Yield: 1

Fully Loaded Veggie Nachos

Print

Fully loaded veggie nachos – the best way to eat chips for dinner!

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Guacamole:

• 2 ripe avocados
• 1 green chilli, de-seeded and finely chopped
• small handful cilantro, finely chopped
• juice 1/2 lime
• salt

Pico de Gallo Salsa:

• 1/2 red onion, finely chopped
• 1/2 Tbsp white wine vinegar
• juice 1/2 lime
• small handful cilantro, finely chopped
• 1 cup finely chopped tomatoes
• 1/2 red chilli, de-seeded and finely chopped
• salt

Nachos:

• 8 oz tortilla chips
• 1 cup refried beans
• 14 oz can black beans, rinsed and drained
• 1 cup canned sweetcorn (drained)
• 6 oz mature cheddar cheese, grated
• 2 oz feta cheese, crumbled
• sliced pickled jalapeños
• sour cream

Instructions

1. To make the guacamole, scoop the avocado flesh into a bowl and mash with a fork. Stir in the chopped chilli, cilantro and lime juice and season to taste with salt. Cover and set aside in the fridge.
2. To make the Pico de Gallo tomato salsa, stir all of the ingredients together in a bowl and season to taste with salt. Cover and set aside in the fridge.
3. To make the nachos, preheat the oven to 400°F. Mix the refried beans with a bit of water until they are easily spreadable.
4. Spread half of the tortilla chips out on a baking sheet. Top with half of the refried beans, half of the black beans, half of the sweetcorn and half of the grated cheddar cheese.
5. Spread the rest of the tortilla chips out on top and top with the rest of the refried beans, black beans, corn and cheddar.
6. Bake for about 10 minutes until the cheese is bubbling, keep an eye on them to make sure that the chips don’t burn.
7. To serve, top the nachos with some of the guacamole, pico de gallo and sour cream, serving the rest on the side for dipping, then add the crumbled feta and some pickled jalapeños. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 1119Total Fat: 59gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 94mgSodium: 2402mgCarbohydrates: 113gFiber: 22gSugar: 23gProtein: 43g