Cheesy Veggie Nachos
So lets get one thing straight- nachos is always a good idea! HOWEVER I hate it when nachos only the top has toppings and when you get to the bottom its just plain chips. This recipe is not like that, because we spread out the chips and toppings so every bite has toppings! Using homemade beans and queso (the recipe is up) it really takes it up a notch. The nachos are cheesy and gooey and with the corn and chips giving it a bite! These nachos are a game changer, you gotta try it. You won’t be able to stop at one!!
Happy Cooking!
Servings: 8-10 servings
Prep Time: 30 mins
Cooking Time: 20 mins
Total Time: 1 hour
Ingredients:
Mixed refried beans:
15.5 oz canned dark red kidney beans
1 cup black beans
1 tbsp avocado oil
3-4 cloves of minced garlic
1 tsp salt as per taste
1/4 tsp black pepper
1.5 tsp cumin powder
1/4 tsp sugar
1/2 tsp garlic powder
1/2 tbsp red chili flakes
1/2 tsp paprika
1/4-1/2 cup water
2 tbsp sour cream
2 tbsp hot sauce
Nachos:
10 oz-13 oz tortilla/corn chips
1/2-1 cup queso, for homemade queso recipe is here
1 -2 cups shredded Mexican/cheddar cheese
1/2-2/3 cup corn kernels
1/2-1 jalapeños sliced
1/4 cup sour cream
Directions:
Prepare queso and refried beans. I highly recommend making it at home.
Refried beans: Open the red kidney beans can, and do not drain the liquid.
Add oil and garlic to a pan. Cook for 2-3 minutes until the garlic is fragrant and starts to brown.
Add kidney beans and spices—salt, pepper, sugar, cumin powder, garlic powder, paprika, and red chili flakes—and cook for 5-6 minutes.
Mix it well and cook for 5-8 minutes. Once it softens, start mashing the beans.
Add sour cream and hot sauce and mix. Add about 1/4 cup of the water and mix.
Keep cooking it while mashing some of it as you go. Cook for about 10-15 mins.
Cook it as it thickens. If you like it thicker you can mash more beans. If you like it more runny, add water.
Once it come together to the consistency you like, let it cool. It will thicken as it cools.
Assemble Nachos: Spread tortilla chips on a large parchment-lined baking tray. Don’t layer them. You want them to spread out so that all the chips get the toppings.
Spread slightly cooled queso over the chips.
Top with the refried beans at equal intervals.
Top with shredded cheese.
Top with corn and jalapeños.
Bake at 400F for 5-8 mins till cheese is melted.
Drizzle sour cream over the baked nachos. Optional.
Serve immediately with your choice of salsas and enjoy!
Notes/Tips:
I highly recommend using homemade queso and beans. It is really the key of making this recipe insane.
Spread out the chips evenly!
Skip the jalapenos if you don’t want the skip of spice.
Use protein chips for added protein.
Make, bake, and serve immediately. It will get soggy otherwise.
