Vegetarian Weeknight Nachos
Vegetarian Weeknight Nachos. A dish made on a tray with ingredients like cheese, avocado, tomato, beans and more all covering crispy tortilla crisps. More topping than chips and you have a meal of nachos.
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Servings: 2 people
Ingredients
- 3 ounces tortilla chips
- 9 ounces corn or 1 fresh ear of corn, husked
- 10 ounces black beans drained and rinsed
- 1 cup cheddar cheese grated
- 1 cup Monterey Jack cheese grated
- 2 cups iceberg lettuce shredded
- 2 avocados peeled and sliced
- 2 cups tomatoes sliced or chopped
- 2 tablespoons cilantro chopped
- 1/2 cup sour cream
Instructions
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper and spread the tortilla chips over it.
- Sprinkle the cheese over the tortilla and slide the baking sheet in the oven. Bake until the cheese is melted, which takes a few minutes.
- Take the baking sheet out of the oven and arrange all the remaining ingredients/toppings over the chips.
- Serve the nachos with dollops of sour cream on top or in a separate bowl.
Nutrition
Calories: 1424kcal | Carbohydrates: 119g | Protein: 54g | Fat: 89g | Saturated Fat: 33g | Polyunsaturated Fat: 11g | Sodium: 897mg | Fiber: 34g | Sugar: 15g
Nutrition information is automatically calculated, so should only be used as an approximation.
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