Muy Bueno Loaded Veggie Nachos | The Jewish Week | Food & Wine

Muy Bueno Loaded Veggie Nachos

Muy Bueno Loaded Veggie Nachos

This layered veggie nachos dish is a good way to observe the meatless period of the Nine Days, which end with Tisha b’Av.

4-5 servings

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2 cups tortilla chips

3 tbsp. extra virgin olive oil

8-12 oz. vegetarian beef crumbles or 4 spicy black bean burgers (such as Morningstar Farms)

2 cups or more cheddar cheese, grated or chopped 

1 cup black olives

1 cup defrosted frozen or canned corn kernels, well drained

1 cup cherry tomatoes, halved

1 avocado, chunked

Salsa or sour cream on the side

Optional toppings: black beans, chopped jalapenos, red or green bell peppers, cilantro. … Use veggie chicken strips instead of beef … be creative!


Preheat oven to 400 degrees. Spread tortilla chips in a 9” ovenproof pan. A cast iron pan works perfectly for this recipe or even a 9-by-13-inch sheet pan.

In a separate fry pan, warm olive oil. Add vegetarian beef crumbles or burgers to oil. Cook per instructions on package. If using burgers, crumble after sautéing. Layer crumbled, cooked veggie “beef,” cheese, black olives, corn, tomatoes and any optional toppings you wish over tortilla chips. Place pan in oven until cheese is melted and veggies are hot (about 5-7 minutes). Remove from oven and top with chunked avocado; serve with salsa or sour cream on the side. Leftovers can be re-heated in the microwave.