Baked Vegetarian Nachos - Mamá Maggie's Kitchen

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Baked Vegetarian Nachos make the best weeknight meal. This dish comes together fast and uses up leftovers. By Mama Maggie’s Kitchen

5 from 9 votes

Baked Vegetarian Nachos

Baked Vegetarian Nachos are always a crowd pleaser. Easy-to-make, tasty, and a cheap solution to your weeknight meal challenges.

Prep Time7

Cook Time8

Total Time15

Course: Appetizer

Cuisine: Mexican

Servings:

Calories: 445kcal

Author: Maggie Unzueta

Ingredients

2 cups tortilla chips
¼ cup your favorite salsa
½ cup pinto beans cooked
¼ cup frozen corn
¼ cup frozen peas
1 tomato diced
1 cup Monterrey Jack cheese shredded
pickled jalapeños sliced
Green onion sliced
Cilantro chopped

Instructions

On a large sheet pan, spread out the tortilla chips.
Top the tortilla chips with your favorite salsa.
Add the pinto beans, corn, peas, and tomato.
Spread Monterrey Jack cheese evenly over the chips and toppings.
Place under the broiler for 5-8 minutes, or until cheese is melted.
Add pickled jalapeños, green onion, and cilantro.

Notes

You can use frozen corn and peas.

Nutrition

Calories: 445kcal | Carbohydrates: 50g | Protein: 15g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 511mg | Potassium: 411mg | Fiber: 6g | Sugar: 3g | Vitamin A: 621IU | Vitamin C: 9mg | Calcium: 329mg | Iron: 2mg