Vegetarian Nachos (with Cabot Cheese)

Disclosure: I participated in the #cabotcheese campaign through the Healthy Aperture Blogger Network. I was compensated for creating this post.

Now that we are in back-to-school season, I am always on the lookout for those easy, barely-a-recipe dinner ideas that I can pull together in a snap. These vegetarian nachos fit that profile perfectly, plus they are filled with veggies!

And topped with our favorite cheese: Cabot sharp cheddar. Yum! That cheese, though.😍🤩👌🏻

I love that Cabot is a co-op that is actually owned by a group of about a thousand individual family farmers throughout New England and New York. So all proceeds go back to the farmers.🙌🏻👏🏻

I did not know that prior to being hired to write this recipe. I just knew that they made the best tasting cheese that we buy on repeat in our family. 🤷🏼‍♀️😆 Turns out that there is a darn good reason for that quality and superior taste.

Those family farmers are obsessed with quality and are committed to making the best cheeses, yogurts, sour creams and butters on the planet.

So back to this vegetarian nacho recipe! I do shred the block of cheese myself because (1) it is our favorite and (2) it melts so smooth. I use either a boxed cheese grater or my food processor.

I sauté some peppers and onions on my stove top, and then I add those plus some black beans on top of some good sturdy tortilla chips. We add the cheese right on top.

Then we bake it until the cheese is all melt-y. Yum! Next I add some fresh tomatoes, diced avocado and cilantro on top. You can use whatever you want.

And voila! A dinner that even the kids are excited to eat that is packed with veggie, cheese-y goodness.😋🎉🙌🏻

Vegetarian Nachos Recipe

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Vegetarian Nachos

I am always on the lookout for those easy dinner ideas that I can pull together in a snap. These vegetarian nachos fit that profile perfectly, plus they are filled with veggies!🎉

Course Appetizer, Main Course

Cuisine American, Mexican, Tex Mex

Keyword vegetarian nachos

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6

Calories 474 kcal

Author Marjorie @APinchOfHealthy

Ingredients

• 1 yellow onion, sliced
• 1 bell pepper, sliced
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes
• Cabot extra sharp cheddar cheese, grated
• diced avocado
• cilantro
• 1 bag tortilla chips (thick ones work best)

Instructions

1. Preheat your oven to 400 degrees.

2. On the stovetop, heat a large pan with cooking spray or oil over medium heat for a minute.

3. Add the onions and peppers, and sautee until tender, about 5 minutes. 

4. Turn off the heat, and add salt and pepper.

5. Add the chips to a baking sheet. I like to line it with parchment for easy cleanup, but that's not required.

6. Spoon on the beans, cooked onions and peppers.

7. Sprinkle cheese on top. We used about 3/4 of the 8 ounce block, FYI.

8. Bake in the oven until the cheese melts, about 12 to 14 minutes.

9. Add additional toppings. I recommend tomatoes, chopped fresh cilantro and diced avocado (or guacamole). Optional: Garnish with slices of lime.

10. Serve immediately.

Recipe Notes

Nutrition information is approximate and was calculated using a recipe nutritional label generator.

Nutrition Facts

Vegetarian Nachos

Amount Per Serving

Calories 474 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 9g56%

Cholesterol 39mg13%

Sodium 672mg29%

Potassium 642mg18%

Carbohydrates 44g15%

Fiber 10g42%

Sugar 3g3%

Protein 17g34%

Vitamin A 1095IU22%

Vitamin C 35.6mg43%

Calcium 383mg38%

Iron 3.2mg18%

* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: I participated in the #cabotcheese campaign through the Healthy Aperture Blogger Network. I was compensated for creating this post.