Words cannot express how badly you need these vegetarian nachos in your life. They’re great on their own but the creamy cilantro lime drizzle puts them over the top!

Words cannot express how badly you need these vegetarian nachos in your life. They're great on their own but the creamy cilantro lime drizzle puts them over the top! Get the recipe on RachelCooks.com!

I feel like if you lived a life where you ate vegetarian nachos every day, you’d be living a pretty good life. Perhaps it wouldn’t be the most low-calorie diet in the world, but it would be tasty!

We’ve had Mexican food three days in a row now. And I’m still looking at these nachos at 9pm and craving them fiercely. Three nights in a row! Oh boy, that sounds worse than it actually is….or maybe it doesn’t sound bad?

On Sunday, we had to try out a new Mexican place that my in-laws said was better than my current favorite (local) Mexican place. They have a live band on Sundays so we had to take the kids and give it a try. Turns out it doesn’t even hold a candle to the place I like, but it was a fun night out nonetheless.

I had bought stuff to make tacos so I did that the next night and then tonight, we had leftovers. OF COURSE.

Tomorrow Ben won’t be home for dinner. So I’ll probably have popcorn. Or maybe I’ll have more leftover tacos. They are the gift that keeps on giving.

Words cannot express how badly you need these vegetarian nachos in your life. They're great on their own but the creamy cilantro lime drizzle puts them over the top! Get the recipe on RachelCooks.com!

About these vegetarian nachos:

I absolutely love these vegetarian nachos – they are packed full of flavor thanks to bell peppers and onions and protein-rich black beans. I toss that whole mixture together with a healthy dose of my homemade taco seasoning. Add in tons of cheese. Please, don’t make nachos without tons of cheese. That’s just not right!

Words cannot express how badly you need these vegetarian nachos in your life. They're great on their own but the creamy cilantro lime drizzle puts them over the top! Get the recipe on RachelCooks.com!

I add an extra boost of flavor with this creamy cilantro lime drizzle. It takes less than 2 minutes to make in the blender and brightens up the nachos perfectly. The cheese and chip situation can tend to get pretty rich (not a bad thing), so the super bright and fresh flavors of the lime and cilantro are the perfect touch on these vegetarian nachos. If you have a bit of this drizzle left over, it makes for a phenomenal salad dressing the next day.

Words cannot express how badly you need these vegetarian nachos in your life. They're great on their own but the creamy cilantro lime drizzle puts them over the top! Get the recipe on RachelCooks.com!

Toppings optional, although highly recommended. What are nachos without toppings? B-O-R-I-N-G. (Actually they’re still pretty darn good but toppings are like icing on the cake. Would you eat cake without frosting?!?)

PS: Want to kick these up a notch? Try them with homemade nacho cheese sauce or pickled red onions.

Want more goodies for a Mexican fiesta?  

Vegetarian Nachos with Creamy Cilantro Lime Drizzle

Vegetarian Nachos with Creamy Cilantro Lime Drizzle

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Words cannot express how badly you need these vegetarian nachos in your life. They’re great on their own but the creamy cilantro lime drizzle puts them over the top!

Ingredients

For the Nachos

  • 1 teaspoon olive oil
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1/2 large red onion, chopped
  • 1 can (15 ounces) reduced sodium black beans, drained and rinsed
  • 1 tablespoon taco seasoning
  • 1 bag (9 ounces) tortilla chips
  • 1 1/4 cups shredded Mexican blend cheese
  • Optional garnishes: cilantro, avocado, tomato, salsa, green onions

For cream drizzle

  • 1/2 cup reduced-fat sour cream
  • 1/2 cup nonfat plain Greek yogurt
  • 1 teaspoon lime zest
  • 1 teaspoon lime juice
  • 1/2 cup tightly packed torn cilantro leaves and stems
  • 1/4 teaspoon salt
  • 1/4 teaspoon honey

Instructions

  1. Preheat oven to 350°F.
  2. In a large skillet, heat oil over medium heat. Add peppers and onions and saute until softened.  Add black beans and taco seasoning and stir to combine.
  3. Coat 2 sheet pans with nonstick cooking spray. Spread chips into an even layer on pan. Top with half of cheese, then with pepper and bean mixture, then top with remaining cheese.
  4. Bake for 18-20 minutes or until cheese is golden brown and melted.
  5. Meanwhile, blend creamy cilantro lime drizzle ingredients together in a blender until combined and no large pieces of cilantro remain. Drizzle over nachos immediately prior to serving. Top with desired toppings.
Nutrition Information:
Yield: 8 Serving Size: 1 of 8
Amount Per Serving: Calories: 208 Total Fat: 13g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 22mg Sodium: 272mg Carbohydrates: 15g Fiber: 4g Sugar: 3g Protein: 10g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Verdict: Chips, cheese, beans, drizzle. I’m a fan.
Husband’s take: He devours these vegetarian nachos. I mean really, who wouldn’t love these?
Changes I would make: None!
Difficulty: Easy.

Disclosure: I am thrilled to be a dairy ambassador for Milk Means More. I have been compensated by Milk Means More for my time to develop this recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More on TwitterFacebookYouTubeInstagram and Pinterest.