I love chips and nachos, and this dish saves me when I do not desire to cook and eat a normal dinner. I use salsa from a jar instead of guacamole or pico de gallo sauce if I have little time. As you see, you can suit your taste and available time.
Visit our recipe: Calabacitas Tacos.
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Easy Vegetarian Nachos
An easy dinner.
- Total Time: 45 minutes
- Yield: 8
Ingredients
Units
- 1 onion, chopped into small cubes
- 1 pound of mushrooms, sliced
- 1 can of black beans or pinto beans or 2 cups cooked pinto beans
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 cup grated cheese (Monterrey Jack, quesadilla cheese)
- 1 bag of tortilla chips original flavor
- 6 tablespoons fresh salsa or pico de gallo (tomato, onion, cilantro, jalapeno)
- 2 medium avocados
Instructions
- Preheat oven to 325F or 160C.
- In a medium skillet, heat oil over medium-high heat and brown the onion, occasionally stirring for 5 minutes. Add the ground beef, and cook about 5 minutes longer. If you see a lot of fat, drain before adding seasonings—season with salt, pepper, cumin, and paprika. Add the beans: if canned, rinse them before. Add a little hot water if necessary. Cook for 5 minutes, crushing some beans.
- In a dish, place a layer of tortilla chips, then a layer of meat with beans. A thin layer of grated cheese, repeat two more times. Finish with a layer of cheese. Bake until the cheese is melted, 12-15 minutes.
- Remove and immediately place the salsa or pico de gallo on top and chopped avocado or guacamole.
- Serve immediately.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: Mexican
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