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Crispy, cheesy vegetarian nachos with black beans and corn – a fiber-rich, perfect snack to share!
Crispy tortilla chips loaded with seasoned black beans, corn, and melted cheese. This ultimate party snack is ready in under 30 minutes and perfect for game day or a fun family dinner.
Serving size: 2 cups
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Crispy, cheesy vegetarian nachos with black beans and corn – a fiber-rich, perfect snack to share!
This tex_mex dish is perfect for snack. With 943.32 calories and 32.37g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
In a medium skillet, heat the vegetable oil over medium-high heat. Add the chopped onion and bell pepper, and sauté for 5-7 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Add the rinsed black beans, corn, chili powder, ground cumin, smoked paprika, salt, and pepper to the skillet. Stir well to combine and cook for 2-3 minutes, until everything is heated through. Remove from the heat and stir in the fresh lime juice.
Assemble the nachos by spreading half of the tortilla chips in an even layer on the prepared baking sheet. Spoon half of the bean and vegetable mixture over the chips, then sprinkle with half of the shredded cheese. Repeat the process with the remaining chips, bean mixture, and cheese to create a second layer. Scatter the sliced jalapeños evenly over the top.
Bake for 8-10 minutes, or until the cheese is completely melted and bubbly. For a crispier, browned top, you can switch the oven to broil for the last 30-60 seconds, watching very carefully to prevent burning.
Remove the nachos from the oven and let them cool for a minute. Garnish with fresh cilantro and serve immediately with bowls of sour cream, salsa, and guacamole on the side.
