Vegetarian Nachos Recipe made in mini skillet. Quick, simple and very easy to make. Added mangoes to make it sweet and spicy. Ready in less than 30 minutes
Vegetarian Nachos is not an oxymoron!
Many of my meat eating friends have always mentioned that veggie burgers and veggie nachos don’t have a place in this universe.
I have proved them wrong, time and again, yet, they refuse to accept it. Now, I am in the market for new friends, preferably vegetarian.
Here is a vegetarian nachos recipe that all meat eaters can get behind. The recipe is about comfort food and it is about Cinco de Mayo!
Years ago, the best vegetarian nachos I had were in a hole-in-the-wall restaurant in Manhattan. They put mangoes in their nachos and that blew my mind! They also had a Pico de Gallo made from pineapples and tomatoes.
Since then, I have been bitten by the Nachos Bug!
Side note – I also have a very different type of vegan nachos, in case you are interested.
For my blog, I wanted to pay homage to that hole-in-the-wall restaurant where I first fell in love with beans and cheese. What better time to pay homage to it than on Cinco de Mayo?
Yes, I can appreciate the underlying irony.
Nachos are an Americanized Mexican dish and Cinco de Mayo is an Americanized Mexican Holiday.
Regardless of its origins, I can’t help getting caught up in the spirit of Cinco de Mayo.
Some days, I like to browse the clearance section of Target and get lucky once in a while. I found these tiny cast iron skillets for only $2!
They are perfect for individual vegetarian nachos. This will work great as an appetizer for my Cinco de Mayo guests and also have a portion control factor to them.
Add Margaritas and you have the formula for a great party.
Mangoes make this recipe. Guests are not expecting a layer of sweetness to go along with the spiciness of the nachos, but, they are delighted when they first bite into it.
If you don’t have fresh mangoes, you can substitute Pineapples. Canned pineapple will work if you can’t get fresh pineapple
If you are looking to make a healthy vegetarian nachos recipe, skip the cheese in my recipe and use low fat nachos. Also, you can use the Greek yogurt dip recipe from Food.com instead of the sour cream dip.
A while back, I had made 5 tomato salsa which would go GREAT with recipe. Prepare the recipe as described below and top it with the 5 tomato salsa or use it as a dip. You can also serve it with my apple salsa verde.
What is your favorite Cinco de Mayo dish?
Recipe Details (Makes 2 portions of Vegetarian Nachos)
For the Nachos
- 3 cups Nacho chips
- 1 cup black beans from a can, throughly washed
- 1 cup pinto beans from a can, throughly washed
- 1 cup sweet corn Frozen or fresh
- 1 Jalapeño
- ½ red onion finely diced
- 1/2 Avocado cubed
- ½ mango ripe, cubed
- 2 tsp Taco seasoning
- 1 tsp cumin seeds
- 1 tsp sunflower oil
- 1 cup shredded cheese Mexican blend
- 1/2 lemon juiced
For the sour cream dip
- 1 cup sour cream
- 1 tsp salt
- 1 tsp black pepper
- Preheat the oven to 375
- Cut the onions, Jalapeño, avocado and mangoes finely
- Heat a small pan and add the oil
- Add cumin seeds and allow them to brown slightly
- Add the beans and corn to the oil
- Add the taco seasoning and mix well
- In a mini skillet, place a bed of nacho chips
- Add a layer of the beans and corn mixture
- Top with mango, avocado, red onions and jalapeño
- Top with cheese
- Add another layer of nachos and repeat the toppings
- Be generous with the final cheese topping
- Place the skillet in the oven and cook for about 7-10 or until cheese melts
- While the vegetarian nachos are in the oven, mix all the ingredients for the dip
- Remove from the oven and serve the vegetarian nachos immediately