Vegetarian Nachos
Beans are the star of these easy-to-make sheet pan vegetarian nachos which are loaded with other goodies such as tomatoes, olives, cheddar jack cheese and jalapenos. Perfect for a meatless weeknight dinner or party appetizer. Easily make them vegan by using vegan cheese. Serve with our easy guacamole and/or restaurant-style salsa.
Servings 6 as a main (more as an appetizer)
Ingredients
- 1 (11-13 oz.) bag restaurant style corn tortilla chips
- 2 teaspoons extra virgin olive oil
- ½ cup minced sweet onion
- 1 (16 oz.) can vegetarian refried pinto beans
- 2 tablespoons mild salsa
- 2 tablespoons taco seasoning (use low sodium if preferred)
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup diced plum tomatoes (about 3 plum tomatoes)
- ½ cup sliced black olives
- ½ cup sliced Kalamata olives
- 8 oz. shredded vegetarian-friendly cheddar jack cheese (For the vegan option, use vegan cheddar-style shreds or a combination of cheddar-style and pepper jack-style shreds)
- 2 jalapenos, sliced (seeded, if desired)
- Fresh chopped cilantro (optional)
Instructions
- Preheat oven to 400° F.
- Line a large baking sheet with aluminum foil or parchment paper. Arrange the tortilla chips on the tray.
- Heat olive oil over medium heat in a 10-inch non-stick pan.
- Add onion and cook over medium heat for 5 minutes, stirring occasionally to prevent burning.
- Stir in refried beans, salsa and taco seasoning. Cook over medium heat for an additional 2 minutes.
- Add the refried bean mixture to the tortilla chips as the first layer followed by the black beans, tomatoes, and olives.
- Sprinkle on the cheese and top with the jalapeno slices.
- Bake until cheese is melted and bubbly (about 8-12 minutes).
- Garnish with fresh chopped cilantro if using.