These vegetarian nachos are not only full of flavor and textures but are also a much healthier alternative to traditional nachos.
Now I’m not usually a big nachos fan girl, however, these ones really blow my mind. My husband and I were vacationing in south Florida and fell in love with the Mexican restaurant on the ground floor of our hotel. We probably ate their 5 times in the two weeks we stayed there. It’s safe to say we became addicted to these nachos. These truly are the best vegetarian nachos.
What makes these nachos so good?
These nachos have some simple yet special components that when combined create an orgasm in your mouth. Here’s why…
- Only one layer of chips: this way each chip has all of the ingredients on it. You will never be left with a dry chip.
- Balance of flavors and textures: You get sweet acidity from the pickled red onions, salty crunch of the chips, creaminess of the sour cream, spiciness of the jalapeno, freshness from the cilantro, heartiness of the beans, and the greasiness of the cheese that bind everything together.
- No excess ingredients: Using only a thin layer of the ingredients will help maintain sturdy chips that aren’t soggy and drowned in toppings.
- 1/2 a bag of your favorite salted corn tortilla chips: we used Late July Cantina chips
- 2 c. colby jack cheese
- 1/2 c. of your favorite salsa: we used Herdez Salsa Verde
- 1/4 c. pickled red onions
- 2 tbs. cilantro
- 1 can black beans
- 2 cloves garlic: minced
- 1/2 yellow onion: diced
- 1/2 tbs. chili powder
- 1 jalapeno: thinly sliced (or pickled jalapenos if you prefer)
- 1/2 c. sour cream
- Sea salt
- 2 tbs. olive oil
- Parchment paper
- Line a large baking sheet with parchment paper
- Heat the olive oil in a saucepan at medium high heat
- Add the garlic and onions; saute until onions are translucent
- Add the beans and cook for 2 more minutes; season generously with salt
- Add chili powder and set aside to cool
- Line a large baking tray with aluminum foil and spray/brush with olive oil or any sort of non-stick product
- Place tortilla chips on the aluminum foil in one even layer
- Top chips with the black bean mixture
- Top black bean mixture with pickled red onions
- Top pickled red onions with jalapenos
- Drizzle the nachos with salsa
- Top the nachos with cheese
- Bake at 350 degrees until the cheese is melted (about 10 minutes)
- Put sour cream into a large ziplock back and cut a small hole in the corner and generously drizzle across the top of the nachos
- Garnish with cilantro
I hope you enjoy these nachos as much as we do. If you liked this recipe you may also like this delicious grilled salmon sandwich with cream cheese and caramelized onions. Perfect for summer time!