20-Minute Loaded Veggie Nachos

When you’re pressed for time on a busy weeknight, these one-pan baked nachos will score big points with the family. Not only are they ready in 20 minutes, but they’re also a tasty way to sneak in some veggies. And if the whole gang is coming over to watch the big game, this crispy, crunchy crowd-pleaser is easy to throw together.


  • 5-6 handfuls of your favorite tortilla chips
  • 1 cup black beans, drained and rinsed
  • 1/2 cup chopped tomatoes
  • 1 cup sweet corn
  • 1 cup diced bell pepper, any color
  • 1 small jalapeno, sliced thinly
  • 1 teaspoon chili powder, divided
  • 2 cups shredded Mexican-blend cheese
  • 1 avocado, diced
  • 1/4 cup chopped fresh cilantro
  • Juice of one lime
  • Shredded romaine lettuce for garnish


Preheat oven to 400 degrees F.

Spray a large baking sheet with nonstick spray. Place half of the tortilla chips on the pan.

Layer half of the black beans, tomatoes, sweet corn, bell pepper and jalapeno on top of chips.

Sprinkle with 1/2 teaspoon of chili powder and 1/2 cup cheese.

Place remaining tortilla chips on top, then distribute remaining beans, tomatoes, corn, bell pepper and jalapeno across the chips.

Sprinkle with remaining chili powder and cheese.

Bake in oven for 8-10 minutes until cheese bubbles.

Remove from oven and top with avocado, cilantro, and lime juice. Serve with lettuce for garnish.

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