Baked Vegetarian Nachos drizzled with cilantro lime crema are absolutely delicious and quite addictive. Seriously, I could not stop eating them! They are served with salsa on the side and make a great appetizer for a party. These loaded nachos have plenty of protein and are so filling that you can even have them for dinner.
Making these nachos is super quick and easy. Since they are made using a lined sheet pan there is also no messy clean up. You can also easily change or add toppings to your personal preference. Some additional toppings you might want to try could include sliced black olives, diced tomatoes, jalapenos, fresh cilantro, onions or anything else you can come up with. I would like to note that if you serve these nachos with the cilantro lime crema and salsa you will already be getting the tomatoes, onions, fresh cilantro and some greek yogurt in the mix. All of these things add up to a pretty nutritious meal. I hope you enjoy!
Note: The printable recipe is located at the end of this post. Please visit The Scoop for my latest posts or you can search or browse my Recipe Index.
Baked Vegetarian Nacho Ingredients
- tortilla chips
- black beans
- cheddar cheese
- corn
- avocado
- chili powder
Additional toppings and sides:
- Cilantro Lime Crema
- Restaurant Style Salsa
- Creamy Avocado Dip – Optional alternative to the chopped avocado.
- Chipotle Corn Salsa
How to make Baked Vegetarian Nachos
First, make the Cilantro Lime Crema and salsa at least 30 minutes in advance and cover and refrigerate them until ready to use.
Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with foil or parchment paper and spray with non-stick cooking spray. Spread the tortilla chip to completely cover the pan.
In a bowl, add the black beans, corn and chili powder. Make sure the corn and beans are drained well. Stir to combine until the corn and beans are coated with the chili powder.
Sprinkle the chips with the shredded cheese, corn and beans. Place the nachos into your preheated oven and bake for 6 – 8 minutes or until the cheese has melted. While the nachos are baking, slice your avocado.
Tip: Put 1/3 cup of the cilantro lime crema into a small plastic storage bag, seal and snip the tip to easily drizzle over the nachos. Serve the rest of the crema on the side with the salsa.
Once the nachos are finished baking, carefully remove them from the oven and top with the avocado and drizzle with 1/3 cup of the crema. Add any additional toppings you would like. Serve immediately with the salsa on the side.
Nachos with Meat
Prefer nachos with Meat? Try one of these yummy Mexican meat recipes to add to your loaded nachos!
| Prep Time | 4 minutes |
| Cook Time | 6 minutes |
| Servings |
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- 10 ounces tortilla chips
- 1 can black beans 14 oz. can rinsed and drained
- 2 cups shredded cheddar cheese
- 1 cup corn fresh, thawed frozen or drained canned
- 1 medium avocado chopped
- 1/2 teaspoon chili powder
Ingredients
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- First, make the Cilantro Lime Crema and salsa at least 30 minutes in advance and cover and refrigerate them until ready to use.
- Preheat your oven to 400 degrees Fahrenheit. Line a rimmed baking sheet with foil or parchment paper and spray with non-stick cooking spray. Spread the tortilla chip to completely cover the pan.
- In a bowl, add the black beans, corn and chili powder. Make sure the corn and beans are drained well. Stir to combine until the corn and beans are coated with the chili powder.
- Sprinkle the chips with the shredded cheese, corn and beans. Place the nachos into your preheated oven and bake for 6 - 8 minutes or until the cheese has melted. While the nachos are baking, slice your avocado.
- Once the nachos are finished baking, carefully remove them from the oven and top with the avocado and drizzle with 1/3 cup of the crema. *see tip in notes. Add any additional toppings you would like.
- Serve immediately with the salsa on the side.
Tip: Put 1/3 cup of the cilantro lime crema into a small plastic storage bag, seal and snip the tip to easily drizzle over the nachos. Serve the rest of the crema on the side with the salsa.