|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 34g||44%|
|Saturated Fat 12g||60%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 11g||38%|
|Total Sugars 3g|
|Vitamin C 33mg||163%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Plantains will become your new favorite chip, especially in these loaded plantain nachos. Plátanos, or plantains, are a starchy banana variety commonly used throughout Latin America. They vary in color (yellow or green) and are sliced differently for cooking depending on the dish served. Some plantains are served smashed and fried in thick disks, as in tostones or patacones, others baked whole, like plátanos maduros horneados, and some sliced thin and fried into crisp chips like those for these nachos. Unlike sweet banana chips, plantain chips taste more neutral or savory.
These vegetarian plantain nachos are completely customizable for optimal snacking. You can make them spicy by adding pickled jalapeños or drizzle of hot sauce after baking. Alternatively, you can go vegan by subbing dairy items for their vegan counterparts.
10 to 15 ounces plantain chips
1 (15 ounce) can black beans, drained and rinsed
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
12 ounces homemade or store bought pico de gallo
1 fresh avocado, diced
1/2 cup crema, creme fraiche, or sour cream
1/4 cup fresh cilantro, finely chopped
Squeeze of lime juice
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F. Spread plantain chips evenly onto a baking sheet.
Sprinkle with the black beans and cheese. Bake for 10 to 15 minutes or until cheese is melted.
Remove from oven and place on stovetop or a cooling rack until cool enough to eat.
Spread fresh pico de gallo and avocado over the nachos.
Drizzle with crema, then top with cilantro and a squeeze of lime. Serve warm.
- Easily double or triple this recipe if feeding a hungry crowd.
- If your crema, creme fraiche, or sour cream is too thick for your liking, gradually add 1 teaspoon of water and mix well for a drizzle consistency.
- Nachos do not reheat well given the fresh ingredients and the delicate crema. Any cilantro will wilt, the crema may curdle, and the avocado will brown. If you want to store your nachos to finish later, you can cover them loosely in aluminum foil and refrigerate for up to 1 day—but this really isn’t a dish that keeps well as leftovers.
- This recipe is so easy, there is no real prep to do ahead aside from shredding your cheese beforehand, if you buy block cheese instead of pre-shredded cheese.
- For spicy plantain nachos, add 1/4 cup pickled jalapeños or your favorite hot sauce after baking along with the pico de gallo and avocado.
- To amp up plantain nachos, spread 1 cup of shredded rotisserie chicken over cheese and black beans before baking.
- Sub vegan shredded cheese and sour cream for their dairy counterparts.
- Make your own pico de gallo: Chop and combine 1 small white onion, 1/4 cup lime juice, 1 pound ripe tomatoes, and 1/2 cup cilantro in a bowl. Let marinate for 5 minutes or overnight.
- Make your own avocado crema: For a fun twist on crema, blitz 1/2 of an avocado with your crema, creme fraiche, or sour cream in a food processor or blender. Add a squeeze of lime and mix.