Loaded Veggie Nachos

• 10 oz tortilla chips
• 1.5 cups shredded vegan cheese
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen
• 1 medium bell pepper, diced
• 1/2 cup sliced black olives
• 1/4 cup chopped red onion
• 1/2 cup salsa
• 1/2 cup guacamole
• 1 tbsp chopped cilantro
• 1 lime, cut into wedges
• 1 tsp chili powder
• 1/2 tsp cumin
• Salt to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Arrange tortilla chips in a single layer on a baking sheet.
3. 3 In a bowl, mix black beans, corn, bell pepper, and red onion with chili powder, cumin, and a pinch of salt.
4. 4 Sprinkle the veggie mixture over the chips.
5. 5 Top with shredded vegan cheese.
6. 6 Bake for 10-12 minutes until cheese is melted and bubbly.
7. 7 Remove from oven and sprinkle with black olives.
8. 8 Drizzle with salsa and dollops of guacamole.
9. 9 Garnish with cilantro and lime wedges before serving.

Nutrition

Tips

• For extra spice, add jalapeños to the veggie mix.
• Use fresh corn if in season for a sweet touch.
• Serve immediately for the best texture and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven until warm.

Serving Suggestions

• Serve with a side of fresh salsa or guacamole for dipping.
• Pair with your favorite Mexican beer or a refreshing agua fresca.

FAQ