Description
These Vegetarian Nachos are piled with cheese and veggies and baked to perfection on a sheet pan. This is one of my favorite vegetarian appetizers and it only takes 20 minutes to make!
Ingredients
Scale
- 8 ounces of tortilla chips, about 1/2 a bag (do not buy thin and crispy)
- 8 ounce block of cheddar cheese, grated
- 1/2 a red onion, diced
- 1 roma tomato, seeds removed and diced
- 1/4 cup jarred jalapeño or 2 fresh jalapeños, sliced into thin circles
- 3 ounce can black olives, drained and dried on paper towel
- 1/2 an avocado, diced
- 1 lime, cut into wedges
- 1/4 cup sour cream
- 1/4 cup cilantro, minced
Instructions
- Preheat the oven to 350 degrees.
- Layer a cookie sheet with tortilla chips. Add on all the cheese, making sure to cover all the chips.
- Sprinkle on the red onion, olives, jalapeño, and tomato.
- Bake for 8 to 10 minutes, just until the cheese melts completely.
- When the sheet pan nachos come out of the oven, add avocado, fresh cilantro, lime wedges and dollops of sour cream over the top.
- Enjoy these yummy vegetarian nachos and try not to eat the whole sheet pan!
Notes
- Don't bake the nachos too long past 10 minutes. I find that once the cheese cooks much longer than just melted, it can get crispy and chewy tasty. We're looking for creamy and gooey!
- Wait until the nachos are almost out of the oven before slicing the avocado or it will brown.
- I like to slice the avocado in half and then cut gridlines into it. Then, you can use a spoon to just scoop out the inside and it's already in chunks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: appetizer
- Method: bake
- Cuisine: Mexican