Vegetarian Nachos

If I could eat everyday like it were Cinco de Mayo I probably would. Melted cheese, margaritas, fried food—What else could you ask for?

We had a small party over the weekend. Nothing fancy. Premade margaritas, a piñata we named and so couldn’t hit, and nachos. That was really all we needed.

These are so simple you probably could make them everyday. I wouldn’t recommend it if I were a doctor, but as a food blogger I have no reservations. I think the best way to make these irresistible is using high quality salsa, sour cream and guacamole to get the perfect flavor.

Vegetarian Nachos

Prep time: 10 minutes

Cook time: 15 minutes

Ingredients(Serves 4-6):

• 8oz corn tortilla chips, preferably lightly salted or no-salt added
• 4oz shredded cheddar or Mexican blend cheese
• 3/4 cup black beans, rinsed and drained
• 1/2 cup or more salsa
• 1/2 cup sour cream
• 1/2 cup guacamole

Method:

1. Preheat your oven to 350 degrees.
2. Put about half of the tortilla chips in a layer on top of a baking pan or in a baking dish.
3. Cover the chips with half of the shredded cheese.
4. Add another layer of chips.
5. Sprinkle the rinsed beans on top of the second layer of nachos evenly.
6. Add the remaining shredded cheese over the bean layer.
7. Spread the salsa out on top of the cheese evenly over the entire tray.
8. Bake for about 15 minutes until the cheese has melted completely. Remove from the oven.
9. Plop the sour cream and guacamole on top of the hot nachos however you’d like. Serve immediately while still hot.