These vegetarian nachos are very satisfying and crave-worthy. I can eat them once a week. You can add whatever toppings you like, but this recipe with refried beans, jalapeño salsa, and pepper Jack cheese is our favorite. Also good topped with sliced pepperoncini or diced jalapeño.
Ingredients
- fat-free refried beans: 2 cans (15 ounce cans)
- jalapeno salsa (such as El Pato®): 1 can (7.75 ounce can)
- bag tortilla chips: 1 piece (12 ounce)
- pepper jack cheese: 1 pack (8 ounce pack, shredded)
- green bell pepper: 1 piece (chopped)
- onion: 1 piece (chopped)
- lettuce: 1 pack (8 ounce pack, shredded)
- black olives: 1 can (4 ounce can, sliced)
Metric Conversion
Stages of cooking
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Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a rimmed baking sheet with aluminum foil.
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Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
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Arrange tortilla chips on the prepared baking sheet. Spoon refried bean mixture over chips. Sprinkle with pepper Jack cheese, green bell pepper, and onion.
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Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.
