Description
Crispy tortilla chips layered with thick vegetarian bean chili, sharp cheddar, Monterey Jack, and fresh toppings, then baked until melty and bubbling for a comforting crowd-pleasing tray.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 cup tomato sauce
- 1 cup diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 10 ounces tortilla chips
- 2 cups sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 1 small jalapeño, thinly sliced
- 2 small Roma tomatoes, diced
- 2 green onions, thinly sliced
- 1/2 cup sour cream
- 2 tablespoons fresh cilantro, chopped
Instructions
- Preheat the oven to 400°F and set out a large sheet pan or oven-safe baking tray.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened.
- Stir in the garlic and cook for 30 seconds.
- Add the black beans, kidney beans, tomato sauce, diced tomatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Simmer for 10 minutes, stirring occasionally, until the chili is thick and hearty.
- Spread half of the tortilla chips on the tray. Spoon over half of the chili, then sprinkle with half of the cheddar and Monterey Jack.
- Repeat with the remaining chips, chili, and cheese.
- Bake for 8 to 10 minutes, until the cheese is fully melted and bubbling.
- Remove from the oven and top with sliced jalapeño, diced Roma tomatoes, green onions, dollops of sour cream, and chopped cilantro.
- Serve immediately while warm and crisp.
Notes
- Use sturdy tortilla chips so the layers hold up better under the chili and cheese.
- Keep the chili thick, not watery, to prevent soggy chips.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Store leftover chili separately and assemble fresh nachos later for the best texture.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 430
- Sugar: 5g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 45mg
Keywords: chili cheese nachos, vegetarian nachos, loaded nachos, sheet pan nachos, cheesy nachos, game day appetizer