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
  • 3/4 cup (175 mL) black beans, drained and rinsed
  • 1/2 cup (125 mL) pickled jalapeño rings
  • 1 can (2.25 oz/ 64 g) or (1/2 cup/ 125 mL) black olives, sliced and drained
  • 1/4 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 White Large Round Stone

  2. Seed and dice the tomato using the Coated Utility Knife, then transfer to the Classic Batter Bowl

  3. Juice the lime with the Juicer and transfer to the batter bowl.

  4. Cut the bell pepper and green onions into chunks and place in the Manual Food Processor . Finely process and transfer to the batter bowl and stir to combine.

  5. Grate the cheese with the Microplane® Adjustable Coarse Grater.

  6. Top the chips with half of the cheese, black beans and vegetable mixture. Top with the remaining cheese.

  7. Bake 6-8 minutes, or until cheese melts.  

  8. Meanwhile, place the cilantro on the Small Flexible Cutting Mat. Coarsely chop with Pizza & Crust Cutter

  9. Remove the stone from the oven. Top the nachos with chopped cilantro, pickled jalapeño rings and olives. Serve with optional toppings. 


  • 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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