These mouth-watering nachos are a cinch to make! Freshly baked flour tortilla chips topped with colorful vegetables, they're a total showstopper. They're perfect for a movie night, holiday gathering, family party or even just for dinner.
I start by making the tortilla chips. I use 6 taco-sized flour tortillas, you could also swap out corn tortillas for this recipe. I stack them and cut them into 6 equal parts. Spread them out on a baking sheet and drizzle a couple tablespoons of olive oil over all them, I used a basting brush to spread the oil over all of the chips evenly (you could use a spoon or spatula too!) and sprinkle lightly with salt. Bake them in a 350 degree oven for 10 minutes. Flip them and bake for an additional 5 minutes. (Or skip this step completely and use store bought tortilla chips.)
While your chips are baking, make the easiest pico de gallo ever. I chopped up one bunch of cilantro, ½ of a red onion and 3 Roma tomatoes. Combine them all in a small bowl and top with a squeeze of lime and a dash of salt and stir. (Feel free to substitute the tomatoes with whatever fresh variety you have in your home. You could swap out the lime for lemon as well.) This recipe is so versatile you could completely skip this and just throw on some salsa or store bought pico.
Next, I chopped up three avocados and squeezed a little lemon over them on the cutting board to keep them bright. Once my chips were done and cooled, I kept them on the same tray and loaded up my chips. I started with the pico, then the avocado, 10 ounces of corn (you could use the corn from fresh corn too, I'd recommend 2-3 ears) and a 15.5 ounce can of black beans. Drizzle with vegan sour cream and top with jalapenos or chopped fresh peppers.
You can add or leave anything off, make them as healthy or unhealthy as you'd like! You could also add vegan cheese as the first layer. You could put the chips back in the oven for a few minutes to melt it on and then add your vegetables.
Vegan Nachos
Equipment
- Baking Sheet
- Cutting Board
- Knife
- Bowl
- Spoon
Ingredients
- 6 Flour or Corn Tortilla Shells
- 2-3 tablespoons Olive Oil
- Salt
- 1 bunch Cilantro
- ½ Red Onion
- 3 Roma Tomatoes
- 1 Lime
- 3 Avocados
- 10 ounces Corn (or 3 Ears of Fresh Corn)
- 15.5 ounces Black Beans
- Vegan Sour Cream
Instructions
- Preheat the oven to 350 degrees.
- Cut the tortillas into six equal pieces. Spread the tortillas on a baking sheet lined with parchment paper, be careful they're not overlapping. Drizzle olive oil over the tortillas (using a basting brush or spoon, spread the olive oil evenly over the tortillas) and sprinkle with salt. Bake on 350 degrees for 10 minutes. Flip and bake for an additional 5 minutes, or until the chips are crisp. Set aside to cool.
- While the chips are baking, make the pico de gallo. Chop one bunch of cilantro, ½ of a red onion and the tomatoes. Add to a bowl and top with about a tablespoon of lime and a sprinkle of salt. Stir together.
- Chop up the avocado. Squeeze the rest of your lime over the avocado to keep it bright and add a dash of salt.
- Once your chips are cooled, leaving them on the same pan, top with your pico de gallo and avocados. Then layer on the corn, black beans and drizzle with vegan sour cream. Top with freshly chopped peppers or jalapenos.
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