© 2017 Feenin For Greens | Monique Rachelle


Loaded Veggie Nachos with Avocado Cream

Updated: Apr 18, 2018

Loaded Veggie Nachos with Avocado Cream

Yield: 1 large skillet full (feeds 2-3)

Prep: 10 minutes

Total Time: 15 minutes


tortilla chips


1 roma tomato diced

1 cup whole cooked black beans

1 bell pepper sliced

1/2 onion sliced

1/2 zucchini diced

1 tsp. chili powder

1/2 tsp. garlic powder

salt & pepper to taste

1/2 cup water

Avocado Cream: 1 large avocado

1/4 cup chopped cilantro

1 small lime juiced

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. cumin

1 tsp. diced jalapeño

1/4 cup water

salt & pepper to taste


  1. In a blender or NutriBullet add all your avocado cream ingredients and blend until smooth. Set aside.

  2. Cut up veggies. Slice bell pepper and onion into thin strips like you would for fajitas and dice zucchini.

  3. In a large skillet over medium-high heat add onion and bell pepper and sauté for a few minutes.

  4. Add zucchini and stir.

  5. Add chili, garlic powder, salt and pepper.

  6. Add your water and stir. Cook until veggies are tender and set aside.

  7. Warm up black beans. You can either use canned or dry beans you have cooked previously.

  8. On a large plate or in a skillet add your tortilla chips and top with veggie mix, black beans, tomato, salsa and avocado cream.

  9. Enjoy!

Note: These nachos may be cheese-less but are bursting with flavor! Make sure you enjoy these right away or you will have soggy nachos. I also recommend getting "sturdy" tortilla chips for this recipe. You will want a chip that can handle all the toppings. Feel free to load these up with even more veggies or whatever you have on hand!