Vegetarian Fiesta Nachos
These Vegetarian Fiesta Nachos feature crispy tater tots loaded with seasoned black beans, corn, melted Monterey Jack cheese, and fresh toppings for a vibrant and satisfying dish perfect for any gathering.
Equipment
- Large baking sheet
- Small saucepan
Ingredients
Main Ingredients
- 1 bag frozen tater tots (32-ounce)
- 1.5 cups shredded Monterey Jack cheese
- 1 can black beans, rinsed and drained (15-ounce)
- 1 cup corn (frozen or canned, drained)
- 0.5 red bell pepper, finely diced
- 0.5 red onion, finely diced
Seasoning
- 1 teaspoon chili powder
- 0.5 teaspoon cumin
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Toppings
- 1 cup fresh pico de gallo or salsa
- 0.5 cup guacamole
- 0.5 cup sour cream or Greek yogurt
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving (optional)
Instructions
Instructions
- Preheat the oven to 400°F (200°C) and arrange frozen tater tots in a single layer on a large baking sheet.
- Bake for 20-25 minutes until golden brown and crispy, flipping halfway through for even cooking.
- While tots bake, combine rinsed black beans, corn, chili powder, cumin, salt, and pepper in a small saucepan. Heat gently for 5-7 minutes until warmed and fragrant.
- Remove crispy tots from the oven and evenly distribute the seasoned black bean and corn mixture over them.
- Sprinkle generously with shredded Monterey Jack cheese, diced red bell pepper, and diced red onion.
- Return to the oven for 5-7 minutes, or until the cheese is bubbling and melted, watching carefully to prevent burning.
- Carefully remove from the oven and top with fresh pico de gallo or salsa, guacamole, and sour cream or Greek yogurt.
- Garnish with chopped fresh cilantro and serve immediately with lime wedges, if desired.
Notes
For extra spice, add a pinch of cayenne pepper to the bean mixture. You can also use jalapeños for a fresh kick.