Can you make dairy free nachos?

I find that most dairy-free cheeses don't melt nearly as well as regular cheese, so it's best to make a vegan cheese sauce instead. This vegan queso is a great option as it will stay soft and spreadable, making it easy to drizzle over a tray of nachos.

What toppings are best for vegetarian nachos?

There are so many options! I like to keep it simple with black beans, cheese, corn, and olives, then add some diced tomato, sour cream, cilantro, and a squeeze of lime. But that's just the start! You can add any type of homemade salsa, guacamole, vegan taco meat, cotija cheese, diced red onion, pickled onions or jalapenos, and so much more.

Do nachos store well?

Nachos have a short lifespan. The tortilla chips absorb the moisture from all the toppings and become soggy, and the cheese never quite melts the same after the first time. It can also be hard to store leftover homemade nachos once they're topped because the sour cream, salsa, and other toppings can be tricky to reheat. It's best only to make what you know you can enjoy, but you can follow the tips above to reheat them if needed.

Black Bean Nachos

Description

These loaded Black Bean Nachos are the ultimate vegetarian snack! They are warm, crunchy, and so easy to make. Simply add your toppings to a layer of tortilla chips, bake until the cheese melts and bubbles, and garnish with more toppings. Serve this dish for a fun game day snack or an easy dinner on those busy weeknights!

Ingredients

2 tablespoons avocado oil
1 small onion, diced
2 cloves garlic, minced
1 (15 ounce) can black beans, drained and rinsed
½ teaspoon salt
¼ teaspoon ground black pepper
1/2 teaspoon chili powder
½ teaspoon paprika
1/4 teaspoon ground cumin
1 (12 ounce) bag tortilla chips (350 grams)
½ cup frozen corn
½ cup black olives, sliced
2 cups cheddar cheese, shredded

For the toppings:

1 cup tomatoes, diced
2 tablespoons fresh cilantro or scallions, chopped
2 tablespoons sour cream
lime wedges (optional, for serving)

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Instructions

Preheat oven to 375F.
Heat oil in a frying pan over medium-high heat until the hot oil sizzles, about 1-2 minutes. Add onion and garlic and sauté until fragrant, about 2 minutes.
Add black beans, salt, pepper, chili powder, paprika, and ground cumin. Stir constantly and cook until cooked through, about 3-4 minutes.
Arrange tortilla chips evenly on a half sheet pan. Top with the black beans mixture. Add corn, black olives and cheddar cheese on top.
Bake for 10 minutes until the melted cheese turns golden brown and bubbly.
Sprinkle with tomatoes and cilantro. Drizzle sour cream on top. Add some lime wedges on top or on the side, if desired. Serve warm.

Notes

How to serve: Nachos taste best straight from the oven, but leftovers can be stored in an airtight container for 3 days. Avoid extra toppings like sour cream or salsa, as they will make the chips soggy and won't reheat quite as well.

How to reheat: I prefer to re-bake the nachos on a sheet pan at 350 degrees for about 5-10 minutes. Add a little extra cheese to help everything melt together again.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Bake
Cuisine: Mexican