Veggie Nachos
PrintIngredients
- 5 ~ 6 cups Tortilla chips
- 1 cup Cheddar Monterey Jack Cheese or - , grated
For the Veggie Layer:
- 1 Zucchini - medium, diced
- 1½ cups Corn kernels (thawed if using frozen)
- 1 Red Onion - small, finely chopped
- ½ Jalapeno - medium, deseeded and finely chopped
- 2 cloves Garlic - minced
- 2 Tomatoes - medium, deseeded and chopped
- 3 tbsps Cilantro - finely chopped
- 1 tsp Cumin Ground
- 1 tsp Thyme Dried
- to taste Salt Pepper &
For Refried Beans:
- refried beans Use store-bought canned as a quick substitute
- 1 15 oz . cans Pinto Beans of
- 1 clove Garlic - minced
- ½ cup Veggie broth
- to taste Salt Pepper &
Toppings:
- Avocado - pitted and diced
- Cilantro - finely chopped
- Green onions - chopped
- Tomatoes - chopped
- Pickled jalapenos
- Sour cream (my absolute favorite)
Instructions
- Preheat the oven to 275°F. Bake the tortilla chips in the low oven for 10 minutes. Once done remove from the oven and put the oven to Broil.
- Make the Veggie Layer: Heat 1tbsp oil in a saute pan; add zucchini and corn and cook on medium flame until lightly browned around the edges.
- Next add onion, garlic and jalapeno; cook until the veggies are crisp tender, about 5 minutes.
- Add tomatoes, ground cumin and thyme. Cook for 1~2 minutes. Season with salt and pepper and remove from the stove.
- Make Refried Beans: Heat 1tbsp oil in a sauce pan; add the beans, salt and pepper. Mash the beans with the back of a spoon until you get the desired consistency. Next add the broth and simmer for 3~4 minutes. Remove from the stove and set aside.
- To Assemble the Nachos: Spread a layer of refried beans on the toasted tortillas, followed by ⅔rd of the veggie mixture. Top it with grated cheese.
- Put the baking pan back in the oven and broil for 4~5 minutes or until the cheese is melted and bubbling. Remove from the oven and set aside for at least 5 minutes. Then load up with the toppings and enjoy!!
Notes
Tried this recipe?Mention @cooks_hideout or tag #cookshideout!