Nacho Libre

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Nacho Libre

Yield: 4

Nacho Libre

Nachos from scratch with a spin! The name? Well, it is just fun to say. We eat these right off the tray (true family style), plus less dishes!


4 large avocados (peeled, pitted, and diced)

¼ bunch cilantro (chopped)

1 regular lime (juiced)

3 cloves garlic (peeled and pressed)

1 regular red onion (½ cut into half-moon slivers and ½ chopped)

4 regular green onions (chopped)

1 large tomato (chopped)

¼ cup plain unsweetened greek (or coconut) yogurt (optional topping)

¾ cup cheese (pepper jack or almond/tofu cheese)

1 15 oz can black beans (drained and rinsed)

1 3.8 oz can olives (sliced – drained and rinsed)

1 cup salsa (½ cup for guacamole and ½ as topping)

1 cup brown rice

1 package Ezekiel corn tortillas (cut into triangles)


  1. Gather your ingredients and pre-heat oven to 350.
  2. Prepare rice as per package instructions.
  3. Cut your corn tortillas into small triangles, place on baking sheet and bake for 11-15 min (keep an eye on them, every oven is different). When done, set aside.
  4. Prepare guacamole – dice avocados, chop ½ cilantro & ½ red onion, peel garlic, and measure out salsa.
  5. Add all guacamole ingredients into large bowl (use garlic press for garlic) and mix well. Set aside.
  6. Prepare rice – cut lime in half and chop the other ½ of the cilantro. When rice is done cooking, put cilantro in and the juice from your lime. Stir well and set aside.
  7. Prepare remaining nacho toppings – grate cheese, dice tomato, chop green onion, slice (the remaining) ½ red onion, drain/rinse beans and olives.
  8. Place foil over baking sheet (will save cleaning later, plus if you have leftovers you can just wrap up).
  9. Place chips on baking sheet.
  10. Place rice on top of chips.
  11. Layer black beans, red onions, olives, tomatoes, and cheese.
  12. Bake in oven at 350 until cheese is melted (about 6-8 min).
  13. Remove top with guacamole, salsa, greek yogurt, and green onions.
  14. Serve with green salad.

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