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+ servings

Vegetarian Nachos Grande

Course Lunch
Cuisine Mexican
Keyword black beans, gluten-free, nachos grande, vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 1 C bean mix, 1 oz chips, 0.25 oz cheese, 1/2 cup watermelon
Calories 554kcal


  • 1 medium onion
  • 15 ounce chickpeas (garbanzo beans), canned
  • 15 ounce black beans, canned
  • 1 tablespoon cumin, ground
  • 3 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 cup corn, frozen
  • 1/2 cup salsa
  • 4 ounce tortilla chips
  • 1 cup cheddar cheese, shredded
  • 1 medium tomato, red

Serve With

  • 4 cup watermelon


  • Preheat oven to 375°F.
  • Dice onion into small pieces. Drain and rinse chickpeas and beans; set aside separately.
  • Heat a skillet over medium heat and saute the chickpeas, onion, and spices together.
  • When onions begin to sweat, add black beans, corn, and salsa. Continue to cook until heated through.
  • Meanwhile, spread tortilla chips on a baking sheet and layer with cheese. Bake until cheese is melted and bubbly.
  • While nachos bake, chop tomatoes into small bite-size pieces.
  • When the onion and bean mixture is thoroughly warmed, spread on top of the baked chips; then, layer with tomatoes.
  • Serve with sliced watermelon on the side.


Calories: 554kcal | Carbohydrates: 80g | Protein: 23g | Fat: 19g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 1270mg | Fiber: 18g | Sugar: 19g