Loaded Veggie Nachos
Crispy corn tortilla topped with veggies and baked to perfection. Served with cilantro lime crema.
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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