When you’re 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’ll savor! Share the recipe with friends and family on Facebook, Pinterest, Instagram, and Twitter while you’re 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’d really appreciate it if you could rate and review it when you have the chance!
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)
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.
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