It’s Superbowl Sunday and these Loaded Veggie Nachos are perfect for the big game. Black beans, baked sweet potatoes, tomatoes, onions, and jalapenos piled high on top of crispy corn tortillas and topped with freshly made cilantro lime crema. These nachos will be a hit!
Meatless game day appetizers are so underrated. I mean, who needs meat when you can have beans, which are full of protein AND fiber? I personally love black beans, but you can just as easily swap for pinto beans, which have a creamy texture. Veggie nachos are even better with left-over baked sweet potatoes (which I had in my fridge!) or fresh corn 😀
To make these loaded veggie nachos, line a baking sheet with corn tortillas (think crunch!), and layer on the black beans and sweet potatoes. Then, top with fresh jalapenos, diced tomatoes, and red onions. Bake and top with this Cilantro lime crema, which is just plain greek yogurt mixed with lime juice, salt, and pepper. I’d suggest you add a little water to crema recipe I’ve shared before.
Now, you could stop there. But if you’re like me, you’ll want to add some cheese to your loaded veggie nachos. Cheese is really what takes these veggie nachos over the top. To keep with the Mexican theme, you can opt for fresh Cotija (put on after the nachos come out the oven), or if you prefer maximum, melt, use shredded mozzarella (put on nachos after baking and broil for an additional 2-3 minutes).
Now go make these nachos and enjoy with your friends (though maybe not anyone cheering for the opposing team lol!).
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Loaded Veggie Nachos
Ingredients
- 9 oz corn tortilla chips
- 15.5 oz organic black beans, drained and rinsed
- 1 baked sweet potato, cooled optional
- 2 jalapenos, chopped
- 2 tomatoes, finely diced
- 1 medium red onion, diced
- 2 stalks green onion, chopped
Cilantro lime crema - 1 tbsp habenero hot sauce
- 1 cup shredded cheese optional
- salsa optional
- salt and pepper, to taste
Instructions
- Preheat oven to 400 degrees F.
- Evenly distribute tortilla chips on a baking sheet. Add black beans, diced baked sweet potatoes, chopped tomatoes, onions, and jalapenos. Bake for 10 minutes, or until tortilla chips turn golden brown.
- OPTIONAL: Add shredded cheese and return nachos to the oven. Broil (500 degrees F) for 2-3 minutes, until cheese is melted.
- Top with chopped green onions and drizzle with cilantro lime crema. Sprinkle on freshly chopped cilantro, salt, pepper, and serve immediately. Pair with salsa on the side (optional).
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