Veggie Nacho Supreme

Prep 20 min


Cook 8 min


Ready in 28 min


  • 8 cups (2L) Tortilla chips
  • 1   plum tomato
  • 1   lime
  • 1   yellow or orange bell pepper
  • 2   green onions
  • 8 oz (250 g) Montery Jack Cheese
  • ¾ cup (175 mL) black beans, drained and rinsed
  • ½ cup (125 mL) pickled jalapeño rings
  • 1 can (2.25 oz/ 64 g) or (1/2 cup/ 125 mL) black olives, sliced and drained
  • ¼ cup (50 mL) cilantro
  •  Optional toppings: sour cream, gaucamole, salsa


  1. Preheat the oven to 425°F (220°C). Arrange the tortilla chips in a slightly overlapping layer on the Large Round Stone.
  2. Combine tomato, lime juice, bell pepper and green onions in a large mixing bowl and stir to combine.
  3. Top the chips with half of the cheese, black beans and vegetable mixture. Top with the remaining cheese.
  4. Bake 6-8 minutes, or until cheese melts.
  5. Remove the stone from the oven. Top the nachos with pickled jalapeño rings, olives and cilantro. Serve with optional toppings, if desired.


  • 12  servings

Nutrients per serving:

Calories 190, Total Fat 11 g, Saturated Fat 4 g,  Cholesterol 20 mg, Sodium 360 mg, Carbohydrate 17 g, Fiber 2 g, Sugars 1 g, Protein 6 g

Cook's Tips:

These nachos are easily customizable and a great way to use what’s on hand in your fridge. Try with other veggies like corn, zucchini, or red onion.

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