PS: Nacho Bake

Chef:  Jill Ovnik-Keb
Makes:  6 Servings
Prep Time:  10 Minutes
Cook Time: 35 minutes
Total Time: 45 minutes


  • 1 big bag of baked Tortilla Chips; no oil
  • 1 can rinsed and drained black beans
  • 1 medium can Mexican style corn, or use about 1 cup frozen
  • 1 small can chopped green chilies
  • 1 small bunch cilantro, chopped (opt.)
  • 1 or 2 ripe red tomatoes, chopped
  • 2 jars of mild (or medium) fresh salsa. 

Optional Ingredients 

  • Plant strong non-dairy oil-free cheese
  • Black olives
  • Pickled jalapenos
  • Non dairy plant based no oil sour cream 


  1. Preheat the oven to 350 degrees. 
  2. Cut or open the top of the bag of chips. Smash/crush the tortilla chips right there in the bag. 
  3. Pour into a large mixing bowl. 
  4. Add the rest of the ingredients. Make sure that all of the chips have moisture on them. If they don't, add another tomato, some veggie broth, tomato juice, V-8, salsa or water. You want a good coating of "wet" to your chips.
  5. Transfer to a baking dish. 
  6. Sprinkle with cheese if using. If not, perhaps a sprinkle of dried cilantro for color on top. 
  7. Cover and bake for about 25-35 minutes.

Check out Jill's video & recipe resource at  Her enthusiasm and passion infuses a plant based lifestyle with creative events like a "Walk on the Beach" retreat in beautiful South Haven, MI.  

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