Vegetarian Nachos with Homemade Chips

5 from 6 votes

Prep Time10

Cook Time10

Total Time20

Course: Main

Servings:

Calories: 578kcal

Author: Honest and Tasty

6 corn tortillas
1 tablespoon ghee
sea salt to taste
1 ¼ cups canned black beans healthier than canned would be dried black beans, cooked (it just takes time)
3 oz shredded Mexican 4-cheese blend or enough cheese to just cover the chips
3 tablespoon canned tomatillo salsa or your favorite salsa verde
⅓ cup canned sliced black olives
1 whole small tomato diced
½ large white onion or 1 small white onion, diced
10 slices of pickled jalapeños or however many you like, diced
1 small handful of cilantro leaves roughly chopped
A few dashes of your favorite hot sauce to taste
1 ½ tablespoon Mexican crema or regular sour cream

Preheat oven to 400º F (204º C).
Stack 6 corn tortillas and cut into triangles, like a pizza.
Toss them in a bowl with the ghee and place them on a baking sheet (lined or unlined).
Separate all the chips so that they’re all in one even layer.
Salt the chips and place in the oven for about 8 min or until lightly browned and crisped.
Top with black beans, cheese, black olives, and salsa verde.
Put in the oven with the broiler on high for about 5 min or until the cheese has melted and started to bubble.
Take out of oven and add jalapeños, onion, cilantro, tomatoes, your favorite hot sauce to taste, and drizzle on some Mexican sour cream (or regular sour cream). Enjoy!