Loaded Veggie Nachos

You’re looking at the ultimate vegetarian nachos recipe! No meat here—just tortilla chips, beans, veggies, lots of cheese and simple, creamy avocado sauce. Recipe yields 6 servings.

Loaded Veggie Nachos

INGREDIENTS
  1. 8 ounces sturdy tortilla chips
  2. 1 can (15 ounces) pinto beans, rinsed and drained, or 1 ½ cups cooked pinto beans
  3. 1 packed cup (4 ounces) shredded cheddar cheese
  4. 1 packed cup (4 ounces) shredded Monterey Jack cheese, or additional cheddar
  5. 1 medium red bell pepper, finely chopped
  6. ⅓ cup crumbled feta cheese
  7. Pickled jalapeños, to taste
  8. Avocado dip, thinned with water until it reaches a drizzly consistency, or guacamole
  9. ⅓ cup chopped green onions
  10. 2 radishes, chopped
  11. 2 tablespoons chopped cilantro
  12. Your favorite salsa (here’s my red salsa and salsa verde)

INSTRUCTIONS
  • Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
  • Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded cheese, bell pepper, crumbled feta and pickled jalapeños (use more if you really love jalapeños, less if you don’t). Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.
  • While the nachos are baking, make the avocado sauce and prepare the garnishes.