Let me introduce to you the best way to eat a bag of chips for dinner and still be able to call it a relatively balanced meal – loaded veggie nachos.
These are nachos with aaaall of the fixings, they are suitable for vegetarians and are totally, utterly addictive!
What turns these nachos from a party snack into a full-blown meal is the beans. I used two kinds of beans – refried and black, and they make sure that these nachos are hearty and filling.
White Wine Vinegar
To make the guacamole, scoop the avocado flesh into a bowl and mash with a fork. Stir in the chopped chilli, cilantro and lime juice and season to taste with salt. Cover and set aside in the fridge.
To make the Pico de Gallo tomato salsa, stir all of the ingredients together in a bowl and season to taste with salt. Cover and set aside in the fridge.
To make the nachos, preheat the oven to 400°F. Mix the refried beans with a bit of water until they are easily spreadable.
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