This Ultimate Vegetarian Nacho Platter Recipe is game changer

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Try this delicioulsy crunchy, easy nacho platter and you won't regret.

Course Appetizer

Cuisine Mexican

Diet Vegetarian

Keyword nacho platter, vegetarian nacho platter

Method preparation

Difficulty Easy

Recipe Type Quick Meal

Prep Time 10

Baking time 5

Total Time 15

Calories 1973kcal

Author Priya

First wash your beans and pressure cook it. Drain and keep aside.
1 cup Black beans, 2 cups Water
In a pan, heat oil, add cooked and drain beans, spixe mixture and saute for a while. keep aside.
1 teaspoon Garlic powder, 1 teaspoon Onion powder, 1 teaspoon Oregano, 1 tablespoon Cayenne pepper, Salt to taste, 1 tablespoon olive oil

Begin by preheating your oven to 350°F (175°C). Spread your tortilla chips in an even layer on a large baking sheet or oven-safe platter. Ensure that the chips are arranged in a single layer; this will help them crisp up and prevent sogginess from the toppings.
1 pack Tortilla chips
Next, sprinkle your cheese generously over the chips. Make sure to cover the chips evenly, allowing for that melty goodness to reach all corners of the platter. The cheese will act as a glue, holding the toppings in place and enhancing the overall flavor. Once the cheese is applied, pop the platter into the preheated oven for about 5 minutes, or until the cheese is melted. Keep an eye on it to prevent burning, and remove it from the oven once it reaches that perfect cheesy consistency.
1 cup Cheddar or Marble Cheese

While the chips are baking, prepare your fresh toppings. Dice the tomatoes, chop the green onions, and slice the jalapeños. If you’re making homemade guacamole, mash ripe avocados and mix in lime juice, diced onion, cilantro, and salt to taste. Once the cheese has melted, remove the nachos from the oven and quickly layer on your fresh toppings.
1 medium Bell pepper, 2 medium Tomatoes, 1 medium Onion, 1-2 Jalapeno, ¼ cup Pickles, 1 cup Sour cream
Also add prepared beans.
Finish with a sprinkle of cilantro for a pop of color, and serve with bowls of salsa, sour cream, and guacamole on the side for dipping.
¼ cup Cilantro, 1 cup Guacamole