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Vegetable Nacho Recipe

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Main Course
Cuisine Mexican
Servings 6 persons


  • 8 ounces tortilla chips
  • 1 can (15 ounces) pinto beans, rinsed and drained, or 1 ½ cups cooked pinto beans
  • 1 cup Cheddar cheese shredded
  • 1 cup Monterey Jack cheese, or additional cheddar shredded
  • 1 medium red bell pepper finely chopped
  • cup crumbled feta cheese
  • Pickled jalapeños to taste
  • Avocado dip thinned with water until it reaches a drizzly consistency, or guacamole
  • cup green onions chopped
  • 2 radishes chopped
  • 2 tbsp cilantro chopped
  • Your favorite salsa


  • Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
  • Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded cheese, bell pepper, crumbled feta and pickled jalapeños. Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.
  • While the nachos are baking, make the avocado sauce and prepare the garnishes.
  • Once the nachos are out of the oven, drizzle avocado sauce on top as shown—any extra can be served on the side.
  • Sprinkle the nachos with chopped green onion, radish and cilantro. Serve immediately, with salsa on the side.