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Vegetarian Nachos
Rini
Cheesy Vegan Nachos with Mangoes
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer
Cuisine
Mexican
Servings
6
servings
Calories
565
kcal
Ingredients
1x
2x
3x
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
Instructions
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
Notes
Nutrition Info is approximate
Be sure you warn your guests that the skillet and contents are hot.
Nutrition
Serving:
2
g
Calories:
565
kcal
Keyword
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