Vegetable Nachos with Cheese

Instructions

1. Step 1

   Heat the oven to 200°C. Line a rimmed baking sheet with parchment paper.

   Cookware: oven, parchment paper, rimmed baking sheet

2. Step 2

   Wash and dry the fresh produce. Stem and seed the bell pepper, then dice it; dice the onion as well.

   Cookware: Chef Knife, cutting board

3. Step 3

   Combine the bell pepper, onion, black beans, corn, cumin, chili powder, and salt in a mixing bowl.

   Ingredients used: 240.0 gr Black Bean, 2.0 gr Chili Powder, 120.0 gr Corn, 2.0 gr Ground Cumin, 1.0 piece Red Bell Pepper, 0.5 piece Red Onion, 2.0 gr Salt

   Cookware: mixing bowl, mixing spoon

4. Step 4

   Spread the tortilla chips evenly on the prepared baking sheet. Distribute the vegetable mixture over the chips and cover with the grated cheese.

   Ingredients used: 225.0 gr Cheddar Cheese, 250.0 gr Tortilla Chip

   Cookware: mixing spoon, rimmed baking sheet

5. Step 5

   Bake until the cheese is fully melted and bubbling lightly at the edges.

   Timer: 10 min (fixed)

   Cookware: oven, rimmed baking sheet

6. Step 6

   Let the nachos stand briefly so the cheese can settle.

   Timer: 2 min (fixed)

   Cookware: rimmed baking sheet

7. Step 7

   Dice the tomatoes, thinly slice the jalapeño, and chop the cilantro. Scatter them over the nachos, then squeeze the lime evenly over the top.

   Ingredients used: 10.0 gr Cilantro, 1.0 piece Jalapeno Pepper, 1.0 piece Lime, 2.0 piece Tomato

   Cookware: Chef Knife, cutting board, rimmed baking sheet

8. Step 8

   Serve the nachos immediately with the salsa and sour cream alongside.

   Ingredients used: 180.0 gr Salsa, 120.0 ml Sour Cream