8ouncesshredded cheeseI used a combination of white cheddar and monterey jack
1avocadosliced
1cupshredded romaine lettuce
1cupchopped roma or cherry tomato
¼cupcilantrofinely chopped
For the crema
¼cupsour cream
1lime juiced
Coarse kosher salt
Instructions
How to make vegetarian nachos
Preheat the oven to 400ºF. Spray a large rimmed baking sheet with cooking spray. Cut each corn tortilla into six wedges and spread in an even layer on the prepared sheet. Spray the top of the corn tortillas lightly with cooking spray. Bake 15-20 minutes, flipping once halfway through, until crisp and just beginning to brown.
Meanwhile, heat the chorizo style protein according to package directions. Once the chips are done, top with the chorizo followed by the corn and cheese. Return to the oven until the cheese is melted, 3-5 minutes.
Transfer nachos to individual plates and top with avocado, lettuce, tomato, and cilantro.
How to make lime crema
To make the crema, combine sour cream, lime juice, and a pinch of salt in a small bowl until smooth. If you want it thinner, you can stir in water a small splash at a time until the desired consistency is reached. Drizzle over nachos and serve.
Notes
Nutrition information is an estimate and may vary depending on the type of protein or other ingredients you use.These vegetarian chorizo nachos are easy to customize! Here are a few ideas to get you started:
Replace the vegetarian chorizo with real chorizo
Sub vegan cheese and sour cream or leave them off entirely for a vegan version
Add whatever veggies you have on hand such as roasted sweet potatoes, sautéed peppers and onions, or sliced jalapeños
For extra spice use pepper jack cheese and add one diced jalapeño, seeds and ribs removed, when you’re heating the chorizo
Top with pico de gallo, jarred salsa, or guacamole