Loaded Veggie Nachos
What You’re Making

A stacked, messy, flavor-packed bowl of nachos with guacamole, pico de gallo, spiced veggies, and a creamy sauce drizzle. Straight fire.

Ingredients

For the Nachos

• 1 large bag tortilla chips

• 1 cup black beans (rinsed & drained)

• 1 cup corn kernels

• 1 cup diced tomatoes

• 1 cup grated cheddar or Mexican cheese blend

• 1/2 cup chopped fresh cilantro

For the Guacamole

• 2 ripe avocados

• 1 tbsp lime juice

• 1 garlic clove (minced)

• Salt & pepper to taste

For the Pico de Gallo

• 1 cup diced tomatoes

• 1/4 cup finely chopped onion

• 1 tbsp lime juice

• Salt to taste

For the Creamy Sauce

• 1/2 cup sour cream or Greek yogurt

• 1 tbsp lime juice

• 1 tsp chili powder

• 1/2 tsp garlic powder

• A splash of water to thin

Instructions

Step 1: Make the Guac

1. Mash the avocados until smooth but still a little chunky.

2. Mix in lime juice, garlic, salt, and pepper.

3. Taste and adjust—vibe check required.

Step 2: Make the Pico

1. Combine tomatoes, onion, lime juice, and salt.

2. Let it sit for 5–10 minutes so the flavors hit max level.

Step 3: Build the Base

1. On a large plate or oven-safe tray, spread out the tortilla chips.

2. Sprinkle black beans and corn evenly.

3. Add the cheese on top.

4. Optionally: Pop the tray into the oven at 180°C (350°F) for 5 minutes to melt the cheese.

Step 4: Load It Up

1. Add generous spoonfuls of guacamole.

2. Add pico de gallo.

3. Sprinkle cilantro on top like confetti—don’t be shy.

Step 5: Drizzle the Creamy Sauce

1. Whisk all sauce ingredients until smooth.

2. Drizzle it over the nachos in zigzag patterns for the aesthetic.

Serving

Serve immediately while the chips are still crisp and the toppings are fresh. Perfect for parties, late-night cravings, or main character moments.