Vegetarian Nachos Grande with Black Bean Picante

Name: Vegetarian Nachos Grande with Black Bean Picante
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 bag (about 10 oz) sturdy tortilla chips; 1 cup black beans, cooked or canned, rinsed; 1 cup pepper jack cheese, shredded; 1/2 cup pepper jack cheese, shredded (additional for topping); 1 medium bell pepper, sliced; 1 small red onion, diced; 1 cup corn kernels (fresh or frozen); 1 medium tomato, diced; 1 jalapeño, minced (optional, for heat); 1/2 cup salsa picante or spicy tomato salsa; 1/2 cup sour cream or Greek yogurt; 1 tablespoon lime juice; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/4 teaspoon garlic powder; Salt to taste; Fresh cilantro for garnish; 1 tablespoon olive oil

A vibrant vegetarian nachos raise-the-bar dish, blending crunchy tortilla layers, spicy black bean picante, and a melty pepper-jack finish. Built as a complete plate with starch, protein, veg, and a zesty crema for dipping.

Total time

35 min

Prep

15 min

Cook

20 min

Serves

1 rating

5.0 / 5

vegetarianbreakfastlunchdinnermealprep

Chef’s Pro Tips

Toppings scale: add avocado or pico de gallo after baking for fresh texture.
Brown butter note: toss corn in a hot skillet with a knob of butter for 1–2 minutes before adding.
Acid finish: a squeeze of lime over plated portions brightens flavors.

Serving Suggestions

Serve with extra salsa, sour cream, and sliced jalapeño; pair with a simple lime-spiked avocado salad on the side.

Storage Instructions

Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat in oven at 350°F until warmed through.

Nutrition

Estimated, per serving

calories: 580kcal
protein: 21g
carbs: 74g
fat: 22g
fiber: 12g

Community Ratings & Comments

5.0

1 rating

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