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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Classic Loaded Vegetarian Nacho's Recipe

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This recipe for Classic Loaded Vegetarian Nacho's is from Nacho's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
INGREDIENTS
10 oz bag of your favorite tortilla chips (I used Cool Ranch Doritos I won't raise my eyebrow if you won't raise yours), 285g
2 cans chili beans, not drained (15oz (425g) cans)
1 cup corn kernels defrosted if from frozen, 175g
1 large red onion chopped
1 pound tomatoes chopped, 500g
1 large red pepper chopped
1/3 cup black olives sliced, 40g
1 1/2 cups shredded cheddar cheese 160g
Cubed avocado and plain yogurt or sour cream to serve
Directions:
Directions:
INSTRUCTIONS
Heat your broiler to the hottest setting.
Place the tortilla chips in an oven-safe skillet or baking dish. The size of the dish depends on how you like your nachos - use a smaller one for more crunchy chips and a larger one for more softer chips. I like them more crunchy, so I use a smallish skillet.
Top with all the ingredients in the order listed, except for the avocado and yogurt/sour cream. Broil until the cheese is hot and bubbly, about 5 minutes. Pay close attention so your chips don't burn!
Serve immediately with avocado and yogurt or sour cream.

RECIPE NOTES
If you’re serving the nachos as a party appetizer along other things, the recipe makes enough to serve 6-8 people.
Number Of Servings:
Number Of Servings:
4-8
Preparation Time:
Preparation Time:
15 - 20 minutes total

 

 

 

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