These Vegetarian Nachos are ultimate cheesy perfection!
And for anyone who likes Mexican (who doesn’t???) they are quick and easy to make at home!
We have become regulars at Hacienda, our favorite Mexican restaurant in town. So much that my youngest daughter, Bella, refers to one of the waiters as “dad’s friend!”
My husband, Troy, will never turn down margaritas and nachos at Hacienda.
However, sometimes I’m just not in the mood to go out, and would prefer to stay home. Yep, I’m kind of a homebody.
So when some family members want to go out and others want to stay home, what do you do? Split up, and go your separate ways?
While not often, we actually have done that….lol.
But a lot of times I will try to make something at home that is “restaurant worthy.” By that, I mean I will try to make something that is so good you feel like it could be served at your favorite restaurant!
And not gonna lie, I really do think these Vegetarian Nachos fit the bill!
How to Make Vegetarian Nachos
The first thing you need to do is make sure you have all of your ingredients.
I started by preparing guacamole. I LOVE guacamole and let’s face it, most store-bought versions can not compete with homemade.
First, I chopped the onion.
Then I drained a can of diced tomatoes and green chilies.
Next I cut and scooped out the avocados.
I put all of the scooped out avocado (minus the seed!) in a bowl.
Added chopped onions and diced tomatoes/green chilies and mixed.
For extra flavor, I added lime juice, salt, and pepper.
I mixed everything together, covered, and refrigerated.
Next, I lightly greased a sheet pan, using cooking spray, and spread the tortilla chips on the pan.
I drained and rinsed the black beans.
After that, I covered chips with half of the cheese.
Then I topped with half of the black beans and half of the corn (thawed).
Next, I added a second layer of chips.
Then I topped with the remaining black beans and corn.
There was no shortage of cheese, which in my opinion is one of the best part of nachos!!
These get baked at 400 degrees for 10 minutes or until chips appear crispy or slightly browned.
Customize with your Favorite Toppings
Meanwhile, while nachos are baking, you can prepare the rest of the toppings.
Start by cutting tomatoes into small pieces.
We also like green onions.
The great thing about nachos is that you can totally customize them for each family member!
While I often just throw everything on when it comes to making Mexican dishes, I decided to let everyone just choose what toppings they wanted this time around.
By the time you get done prepping toppings, the nachos should be done baking.
Smothered in cheese, corn, and black beans, you will not miss the meat in these Vegetarian Nachos!!
I loaded mine with sour cream, guacamole, and all the toppings!!
Fair warning, I did have a little onion breath after. Haha!
But that’s one thing that makes these so great….you can pick and choose exactly what you want to include or exclude!
I hate seeing yummy things left on my kids plates, so this allowed them to pick exactly what they wanted.
In addition, it allowed for easy re-heat. We were able to pop leftovers back in the oven again the next day, and then add cold toppings as desired. So much better than nuking the whole shebang in the microwave.
While these technically are an appetizer, these are filling enough to be considered dinner!
Which is exactly what we did! Enjoy!
[tasty-recipe id=”865″]