Healthy baked nachos are the best way to enjoy your favorite Mexican dish! This vegetarian recipe is easy to customize and ready in just 30 minutes.
This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.
Welcome to healthy nachos.
Yes I said it - healthy nachos. Of course healthy means something different to everyone, but I believe it to be true as long as you control your portions (spoiler alert - it's hard).
What we have here is a bona fide melty comfort food that is packed with vitamins and fiber. This recipe is naturally gluten-free (double check the brand of beans you buy) and easy to make vegan by leaving off the cheese.
This is also easy to customize with all your favorite nacho toppings. I'm not a fan of glue-like nacho cheese, but freshly melted cheese is definitely a winner. I'm also making them vegetarian, but its easy to add animal protein for those who do, or make them half and half!
Here's how this miracle comes together. Corn tortillas are baked up crisp, then topped with beans, cheese, and tons of veggies to become deceptively delicious and filling.
Ingredients
- Corn tortillas
- Olive oil
- Corn
- Pinto beans
- Lime
- Salt & pepper
- Monterey jack cheese
- Cherry tomatoes
- Romaine lettuce
- Cilantro
- Avocado
How to make baked nachos
- Preheat the oven to 400ºF. Spray or brush a large baking sheet lightly with olive oil.
- Arrange corn tortillas in a single layer on the sheet and spray or brush the top with olive oil as well. Bake 15-20 minutes or until the tortillas are lightly browned and crispy.
- Meanwhile, heat 2 teaspoons olive oil in a large pan over medium heat. Add corn and cook, stirring occasionally, until just beginning to brown, 5-7 minutes.
- Add the beans, the juice of half the lime, and salt and pepper to taste. Remove from the heat.
- When the tortilla chips are crisp, add the corn mixture evenly over the top followed by the cheese. Return to the oven until the cheese is melted.
- Top with tomatoes, lettuce, cilantro, avocado, and remaining lime juice.
Top tips
How to cut corn tortillas for baked nachos
Cutting the tortillas is easy. Start with a stack of about 3 corn tortillas. Using a large chef's knife, cut once through the middle, then on both diagonals so you have six equal pieces.
How to store
Baked nachos are best enjoyed soon after making, but can be store in an airtight container in the refrigerator for up to 3 days. You could also freeze them for up to 3 months.
To reheat, I usually microwave them for 30 seconds then bake in a 400ºF oven until crisp.
Tips for customizing healthy nachos
- Add fajita veggies, fresh or pickled jalapenos, or fresh or pickled red onion
- Top with your favorite salsa
- Drizzle with light sour cream, crema, or Greek yogurt thinned out with a little water
- Meat eaters can add cooked, shredded chicken, pork, ground beef, or shrimp
- Vegetarians can double the beans, add quinoa taco meat, or top with sofritas for more protein
- Season the chips or corn mixture with chili powder for a bit of spice
FAQ
I think these tortilla chips are pretty healthy because they're made with whole grain corn and are baked. However, other healthy alternatives include thinly sliced and baked potato or sweet potato, kale chips, carrot rounds, rice, or cauliflower rice.
I think the secret to making the best nachos at home is to use your favorite ingredients and not skimp on toppings! No one wants to find a lonely chip in their nachos, so feel free to pile it on and grab a fork if needed.
I like the simplicity of Monterey jack cheese for melting on nachos (a freshly shredded block is even better than a pre-shredded bag). Other great options include cheddar, pepper jack, oaxaca, or cotija.
More vegetarian Mexican recipes
- Vegetarian Burrito Bowl
- Sweet Potato Tacos
- Campfire Nachos
- Vegan Tempeh Tacos
- Corn Quesadillas with Sweet Bell Peppers
- Sheet Pan Vegan Tacos
- Black Bean and Butternut Squash Quesadillas
- Roasted Veggie Tostadas
- Vegan Fajita Recipe
- Easy Cheese Enchiladas
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Healthy Baked Nachos
Ingredients
- 6-8 corn tortillas, (preferably yellow corn), cut into six triangles each
- 2 teaspoons olive oil, plus more for spraying the baking sheet
- 2 ears of corn, cut off the cob (or frozen, thawed, about 2 cups)
- 15 ounces canned pinto beans, rinsed and drained
- 1 lime
- Coarse kosher salt and freshly ground black pepper
- 1 ½ cups monterey jack cheese
- 8-10 cherry tomatoes, halved or quartered if large
- 2 cups shredded romaine lettuce
- 1 tablespoon finely chopped fresh cilantro
- 1 avocado, cubed
Instructions
- Preheat the oven to 400ºF. Spray or brush a large baking sheet lightly with olive oil.
- Arrange corn tortillas in a single layer on the sheet and spray or brush the top with olive oil as well. Bake 15-20 minutes or until the tortillas are lightly browned and crispy.
- Meanwhile, heat 2 teaspoons olive oil in a large pan over medium heat. Add corn and cook, stirring occasionally, until just beginning to brown, 5-7 minutes.
- Add the beans, the juice of half the lime, and salt and pepper to taste. Remove from the heat.
- When the tortilla chips are crisp, add the corn mixture evenly over the top followed by the cheese. Return to the oven until the cheese is melted.
- Top with tomatoes, lettuce, cilantro, avocado, and remaining lime juice.
Angie | Big Bears Wife says
Perfect!! All the flavor and no guilt!