Rich and Savory Vegetarian Nachos
Nachos are packed with protein, carbs, and vegetables. They are crispy, savory, and easy to prepare. Nachos are made with crunchy tortilla chips topped with melted cheese and jalapeño peppers, and can also include ground beef or chicken if you like. You can add a variety of toppings such as tomatoes, onions, sour cream, and salsa. The history of nachos can be traced back to 1940 in Piedras Negras, a town on the Mexican border. Ignacio "Nacho" Anaya, a chef at the Victory Club, created this iconic dish when American military wives visited the restaurant.
Equipment
- 1 Cookie sheet
Ingredients
- 1/2 bag tortilla chips blue organic, salted
- 1/2 can refried beans
- 1 cup cheese grated (I like sharp cheddar)
- guacamole *see recipe below
- 2 tbsp salsa if desired
- 2 tbsp sour cream
- 1 Jalapeno Pepper sliced thin
- 2 tsp hot sauce or to taste
Guacamole
- 1 avocado mashed, rough
- 1 slice red onion chopped fine
- 1 tomato rough chop
- 1 clove garlic minced
- 1/2 lime juice
- 1 tbsp cilantro chopped fine
- 1/4 tsp salt and pepper to taste
Instructions
- Make your guacamole and refrigerate for 20 minutes. Meanwhile...
- Spread the tortilla chips on a cookie sheet. Add refried beans on top, and plenty of cheese. Bake at 350 degrees until the cheese melts - about 5 minutes.
- * If adding beef or chicken, I suggest adding it under the cheese.
- Remove chips from the oven - top with guacamole, sour cream, jalapeños, and salsa or hot sauce.
- Enjoy these nachos with sparkling water and lime, or an ice-cold cerveza!
Nutrition
Serving: 1gCalories: 360kcalCarbohydrates: 24gProtein: 20gFat: 5.4gFiber: 2.3g
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