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Vegetarian nachos with guacamole

Easy Vegetarian Nachos with Guacamole That Wow Your Taste Buds

This irresistible vegetarian nachos with guacamole combines crunchy tortilla chips, roasted veggies, and creamy guacamole for a delicious snack.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Layer
  • 1 bag Tortilla chips Choose sturdy chips to hold up under toppings without getting soggy.
  • 1 can Black beans Rinse canned beans well to reduce sodium and add hearty protein.
  • 1 cup Corn kernels Fresh or thawed frozen corn adds a sweet crunch that livens up the nachos.
Roasted Veggies
  • 1 medium Red bell pepper Roasting intensifies their sweetness, making every bite satisfying.
  • 1 medium Jalapeño pepper Remove seeds for milder flavor or leave them for a spicy kick.
  • 1 medium Red onion Adds a sharp contrast that mellows with roasting.
Cheese & Toppings
  • 1 cup Shredded cheddar cheese Melts beautifully, binding all ingredients together.
  • 1/2 cup Sour cream Balances the spicy guacamole perfectly.
  • 1/4 cup Fresh cilantro Adds a bright herbal note to finish the dish.
Guacamole
  • 2 Ripe avocados Select slightly soft ones for creamy, luscious guacamole.
  • 2 tablespoons Lime juice Keeps guacamole fresh and adds zesty brightness.
  • 1 medium Tomato Dice finely to add texture and freshness.
  • 1 clove Garlic Just a hint enhances all the flavors without overpowering.

Equipment

  • Oven
  • Baking sheet
  • Mixing bowl

Method
 

Main Instructions
  1. Preheat your oven to 400°F and position a rack in the center for even roasting and melting—let it heat fully for about five minutes before you start.
  2. Toss sliced red bell and jalapeño peppers in a tablespoon of olive oil, then roast on a sheet pan for 15 minutes until skins char and veggies become tender.
  3. Add red onion slices to the pan, roast for another 10 minutes, stirring halfway, until golden brown and sweetly caramelized.
  4. In a medium bowl, scoop out ripe avocados and mash with a fork until creamy with a few small chunks for great texture.
  5. Stir in minced garlic, lime juice, diced tomato, salt, and pepper, mixing until vibrantly green and perfectly seasoned.
  6. Scatter sturdy tortilla chips on a large baking sheet, then evenly distribute black beans and corn kernels over the chips.
  7. Arrange roasted peppers and onions over the chips, sprinkle shredded cheddar, pressing lightly so cheese melts into every nook.
  8. Return to oven and bake at 375°F for 8-10 minutes, until cheese is fully melted and bubbling lightly around the edges.
  9. Remove nachos, top with dollops of sour cream and homemade guacamole, then finish with fresh cilantro and extra jalapeño slices.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 30mgSodium: 550mgPotassium: 600mgFiber: 8gSugar: 3gVitamin A: 25IUVitamin C: 60mgCalcium: 20mgIron: 15mg

Notes

Nachos are best served immediately after baking for maximum crunchiness and melty cheese.

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