Vegetarian Nachos with Creamy Cilantro Lime Drizzle

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!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings servings

Calories 208kcal

Author Rachel Gurk

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

Preheat oven to 350°F.
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.
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.
Bake for 18-20 minutes or until cheese is golden brown and melted.
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