Best Loaded Vegetarian Nachos Recipe By Tasty Recipes

Vegetarian Nachos Recipe by Tasty image

Provided by Su Saga

Yield 8 servings

Number Of Ingredients 13

1 tablespoon oil
1 cup passata
1 large onion, chopped
½ celery stalk, chopped
½ carrot, chopped
½ teaspoon smoked paprika
½ teaspoon chilli powder
1 teaspoon cumin powder
½ teaspoon oregano
½ teaspoon parsley
2 cans kidney bean, rinsed and drained
2 cloves garlic, grated
salt

Steps:

Heat a large pot with oil, sauté the onion, celery and carrots till caramelised and golden.
Drain, rinse and set aside the kidney beans.
Pour in the passata, throw in the taco seasoning and allow the sauce to simmer and thicken.
Add the kidney beans, season and let the sauce bubble away till the beans combine with the Taco seasoning and the sauce thickens.
To serve:
Layer a large ovenproof dish with tortilla chips.
Spoon the kidney bean sauce over the chips to cover it.
Sprinkle generous amounts of grated cheese.
Bung the layered nachos into a preheated oven at 350*F for 15 mins.
Serve sprinkled with a fresh salsa or salad.
Drizzle over with a mayo dressing.
Spoon a huge dollop of sour cream on top, share and dig in.

Nutrition Facts : Calories 56 calories, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, Sugar 2 grams

Loaded Vegetarian Nachos Recipe by Tasty image

Provided by Claire Nolan

Categories Appetizers

Yield 6 servings

Number Of Ingredients 17

1 cup lentils, rinsed
2 cups vegetable broth
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
15 oz corn, 1 can, drained and rinsed
15 oz black beans, 1 can, drained and rinsed
1 lb tortilla chips
1 ½ cups shredded mexican cheese blend
1 cup shredded lettuce
1 cup tomato, diced
½ cup red onion, chopped
2 jalapeñoes, sliced
⅓ cup fresh cilantro, chopped

Steps:

Preheat oven to 350˚F (175˚C).
In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
Once cooked, mix in the corn and black beans.
On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
Add another layer of tortilla chips, lentils, and cheese.
Bake for 8-10 minutes, or until the cheese has melted.
Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
Enjoy!

Nutrition Facts : Calories 960 calories, Carbohydrate 118 grams, Fat 44 grams, Fiber 15 grams, Protein 25 grams, Sugar 12 grams

Loaded BBQ Chicken Nachos Recipe by Tasty image

Provided by Tasty

Categories Appetizers

Yield 4 servings

Number Of Ingredients 15

1 tablespoon canola oil
2 breasts chicken breast, finely diced
½ tablespoon kosher salt
½ tablespoon freshly ground black pepper
1 tablespoon garlic powder
1 tablespoon chili powder
¾ cup BBQ sauce
13 oz tortilla chips, 1 bag
2 cups shredded cheese, shredded
½ red onion, finely sliced
1 tomato, diced
8 strips bacon, cooked, crumbled
2 tablespoons fresh parsley, finely chopped
½ cup sour cream
1 avocado, diced

Steps:

Preheat oven to 350°F (176°C). Heat the oil in a pan over high heat. Cook the chicken with salt, pepper, garlic powder, and chili powder for two to three minutes.
Add the barbecue sauce and cook until the sauce has reduced by about half, about five minutes. Remove from heat.
In a large skillet, spread out two large handfuls of tortilla chips. Layer with half of the barbecue chicken, followed by half of the cheese, onion, tomato, bacon, and parsley. Repeat with the remaining ingredients.
Bake for 15 minutes.
Drizzle the sour cream and sprinkle the avocado on top. Serve!
Enjoy!

Nutrition Facts : Calories 1420 calories, Carbohydrate 96 grams, Fat 83 grams, Fiber 9 grams, Protein 73 grams, Sugar 21 grams

Loaded Sweet Potato Nachos Recipe by Tasty image

Provided by Crystal Hatch

Categories Appetizers

Yield 2 servings

Number Of Ingredients 13

Steps:

Preheat oven to 400˚F (200˚C).
Evenly slice sweet potatoes into rounds.
In a medium-sized bowl, toss rounds with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper until well-coated.
Lay rounds flat on a parchment-lined baking sheet and set aside.
On a second parchment-lined baking sheet, season chicken breast with olive oil, salt, and pepper, to taste. Wrap the parchment around the chicken, folding at the edges.
Bake the sweet potatoes and the chicken in the oven for 20 minutes or until the chicken is cooked through and juices run clear.
Allow both to cool. Then, shred the chicken using two forks.
Line the bottom of a medium-sized skillet with the sweet potato rounds. Top with shredded chicken, black beans, jalapeño if desired, and cheese. Broil for 5-10 minutes or until toppings are heated through and cheese is melted.
Garnish with avocado, pico de gallo, and green onion, if desired. Serve immediately.
Enjoy!