Nachos are a crispy, savory, and easy-to-prepare dish packed with protein, carbs, and vegetables. They start with crunchy tortilla chips topped with melted cheese and jalapeño peppers, with optional additions like chicken and a variety of toppings such as tomatoes, onions, sour cream, and salsa. One of the best things about nachos is how easy they are to customize — whether you’re swapping in an ingredient or adding something else like black olives, onions, or a different protein, they always turn out delicious.

Nachos date back to 1940 in Piedras Negras, a town on the Mexican border. Ignacio “Nacho” Anaya, a chef at the Victory Club, created the dish when American military wives came to the restaurant. The original recipe included only three ingredients: tortilla chips, melted cheese, and sliced jalapeños.

Ultimate Cheesy Loaded Vegetarian Nachos

GillyCanCook.com

Nachos are a crispy, savory, and easy-to-prepare dish packed with protein, carbs, and vegetables. They start with crunchy tortilla chips topped with melted cheese and jalapeño peppers, with optional additions like chicken and a variety of toppings such as tomatoes, onions, sour cream, and salsa. One of the best things about nachos is how easy they are to customize — whether you're swapping in an ingredient or adding something else like black olives, onions, or a different protein, they always turn out delicious.

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Prep Time 8 10

Cook Time 10

refrigerate guacamole 15

Total Time 35

Course Appetizer, Lunch, Simple Snack, vegan/vegitarian

Cuisine Mexican

Servings people

Calories 420 kcal

Equipment

1 Cookie sheet or Pyrex dish

Ingredients

1/2 bag tortilla chips organic, salted
1/2 can refried beans vegetarian
1 cup cheese grated (I like Tillamook sharp cheddar)
guacamole *see recipe below
2 tbsp salsa if desired
2 tbsp sour cream
1 Jalapeno – fresh or pickled sliced thin
2 tsp hot sauce to taste

Guacamole

1 avocado mashed, rough
1 tomato rough chop
1 clove garlic minced
1/2 lime juice
1 tsp cilantro chopped fine
1/4 tsp salt and pepper to taste

Instructions

Make your guacamole and refrigerate for 15 minutes. Meanwhile…
Preheat the oven to 350 degrees.
Spread the tortilla chips on a cookie sheet. Add plenty of cheese on top. Bake at 350 degrees for 8-10 minutes, or until the cheese melts.
In a small saucepan, heat the refried beans on medium-low for about 5-10 minutes. Add a tbsp of water to make them a bit runnier – I prefer them like that.
Remove the cheesy chips from the oven, then top with the refried beans, guacamole, sour cream, jalapeños, and salsa or hot sauce, pico de gallo.
*NOTE: If adding chicken as a protein, I might skip the beans.
Serve immediately and enjoy these cheesy nachos with sparkling water and lime, or with an ice-cold cerveza!