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+ servings
A tray with loaded nachos.

Nachos Recipe

These Meatless Nachos are a light and actually healthy! Tortilla chips topped veggies, salsa, black beans, corn and a drizzle of a healthy Queso.
Course Appetizers & snacks
Cuisine Mexican, Tex Mex
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 196kcal
Author Ana Frias


  • 1 1 large bag of thick tortilla chips
  • 4 ounces shredded cheese (about 1 cup), combination of Colby jack and cheddar cheese
  • ½ can black beans rinsed and drained
  • 1 cup corn kernels roasted preferably
  • 1 jalapeño (pickled or fresh) sliced
  • 1 cup cherry tomatoes sliced in half
  • 1 jar salsa (homemade or store bought)
  • 1 jar queso
  • 1 large avocado sliced


Warm the chips:

  • Preheat the oven to 350°F.
  • Line a baking sheet or oven-proof skillet with tin foil.
  • Arrange the tortilla chips in a single layer, overlapping them slightly. Sprinkle some cheese all over the tortillas.
  • Bake the chips for 5 minutes, or just until the cheese starts to melt.

Assemble and bake the nachos:

  • Carefully remove the pan from the oven and sprinkle with a little bit of each topping.
  • Finally drizzle some warm queso and some lime juice. Serve immediately.


Don’t use “thin” style tortilla chips. You want a nice sturdy chip to make sure that those toppings stay on the chip! 
Calories do not include the queso as it is personal how much you want to use. 


Serving: 1serving | Sodium: 137mg | Sugar: 3g | Fiber: 6g | Potassium: 352mg | Cholesterol: 10mg | Calories: 196kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 2g | Fat: 9g | Protein: 6g | Carbohydrates: 24g