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Vegetarian Loaded Nachos
Created by: Howcan Team
Ingredients
- 1 bag of tortilla chips
- 1 can of black beans, drained and rinsed
- 1 cup of shredded cheddar cheese
- 1 cup of diced tomatoes
- 1/2 cup of sliced black olives
- 1/2 cup of diced red onion
- 1/2 cup of diced jalapenos
- 1/4 cup of chopped fresh cilantro
- 1 avocado, diced
- 1/2 cup of sour cream
- 1/4 cup of salsa
- 1 lime, cut into wedges
Instructions
- Preheat the oven to 350 degrees F.
- Spread the tortilla chips in a single layer on a large baking sheet.
- Evenly distribute the black beans and shredded cheddar cheese over the tortilla chips.
- Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and sprinkle the diced tomatoes, sliced black olives, diced red onion, and diced jalapenos over the melted cheese and beans.
- Top with diced avocado and chopped cilantro.
- Serve the loaded nachos with dollops of sour cream, salsa, and lime wedges on the side.
- Enjoy immediately while the nachos are hot and crispy.
Vegetarian loaded nachos have a rich history dating back to the 1940s when Ignacio "Nacho" Anaya created the original nachos in Piedras Negras, Mexico. The dish gained popularity in the United States in the 1970s and has since evolved to include a variety of toppings, including vegetarian options. Chefs and restaurants across the globe have put their own spin on this beloved dish, with variations featuring fresh guacamole, tangy salsa, creamy sour cream, and zesty jalapenos. Today, the best version of vegetarian loaded nachos can be found in trendy eateries and sports bars, where chefs take pride in using high-quality ingredients and innovative flavor combinations. To make the perfect vegetarian loaded nachos, it's crucial to get the toppings just right, ensuring a balance of textures and flavors. Some famous alternative methods for making this dish include using plant-based meat substitutes or incorporating unique ingredients like roasted sweet potatoes or black beans for added depth and protein.
30 min
4 servings
450 calories
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