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Loaded Veggie Nachos | Veggies Don't Bite

Loaded Veggie Nachos

Loaded Veggie Nachos

15 mins prepServes 8

With crispy chips, melty cheese, and all the best toppings, my Loaded Veggie Nachos are the ultimate side or main dish, ready in just 30 minutes. Whether it’s Cinco de Mayo, game day, a family get-together, or a cozy movie night, these no-meat nachos are always a favorite in my house.

8 servings

What you need

tortilla chips

9 oz tortilla chips

red bell pepper

½ red bell pepper, diced

red onion

½ red onion, diced

corn kernel

5 oz corn kernel, frozen or canned

tomato

2 tomato, diced

black beans

5 oz black beans

shredded mexican cheese blend

2 cup shredded mexican cheese blend

black olives

¼ cup black olives

green onion

1 green onion, sliced thin

jalapeno

1 jalapeno, sliced thin

sour cream

¼ cup sour cream, can also use plain Greek yogurt or low fat sour cream

guacamole

1 cup guacamole

fresh cilantro

2 tbsp fresh cilantro, chopped

salsa

½ cup salsa

pico de gallo

1 cup pico de gallo

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Instructions


0 Preheat the oven to 350 degrees F / 180 C. Line a large baking sheet with parchment paper, set aside.
1 Arrange the tortilla chips over the prepared baking sheet in an even layer.
2 Sprinkle ½ of the cheese over the tortilla chips.
3 Top with diced bell pepper, red onion, corn kernels, tomatoes and beans.
4 Finish with remaining grated cheese.
5 Bake in the oven for 10 minutes or until the cheese has melted and chips are lightly golden.
6 Remove and top with black olives, green onion and jalapeno slices.
7 Drizzle with sour cream and dollop guacamole over top. 
8 Finish with a sprinkle of fresh cilantro.
9 Serve immediately with salsa and pico de gallo.

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