CALORIES: 295G
FAT: 16G
FIBER: 7G
PROTEIN: 14G
Looking to skip your average beef and chicken nachos? Then give these a whirl. Locked and loaded with 6 kinds of healthy vegetables, legumes and spices, these nachos don’t lack in the flavor department.
Cookware & Utensils
SKILL: EASY
TIME: 20MINS
SERVINGS: 2-4
TYPE: AMERICAN
Ingredients
- 1 cup sharp cheddar cheese
- ½ cup pepper
- ½ cup zucchini
- ½ cup red onion
- ½ cup black beans
- ½ cup avocado
- ¼ cup pickled jalapeños
- Chili powder, ground cumin, red pepper
- Sour cream
- Medium salsa
Instructions
Spread the chips
Start by thinly spreading the tortilla chips on a medium baking sheet, by interlocking the chips, without stacking them (see picture). This allows for the cheese and toppings to cover each chip.
Add the cheese
Next, shred about 1 cup of cheddar cheese with a cheese grater. Sprinkle ½ the cheese evenly over the chips. Not an exact science, use as much cheese as you can stomach. Reserve the remainder of cheese for later. Next, gather all the spices; chili powder, cumin and red pepper flakes. Lightly sprinkle each one amongst the chips, going a little bit heavier with the chili powder, because it’s glorious.
Add the vegetables
Meanwhile, using a knife, chop up ½ cup of each – pepper, zucchini, and red onion into dime sized pieces and set aside. Open the can of beans, drain and rinse with a pasta strainer. Get the oven roaring by setting your broiler to high. Next, spread each vegetable on the chips, as well as the beans. Take the rest of the reserved cheese and sprinkle on the top. Then finish with pickled jalapeños, for a level up in spice.
Heat the nachos
Place the nachos in the oven on the bottom rack, a good distance away from the broiler flame, we don’t want to burn them. Set a timer for 3 mins or until the cheese starts to melt. Remove the nachos from the oven and then spread the salsa amongst the chips. Place the nachos back in the oven for another 2 min. The secret here is the salsa only needs a couple minutes to warm up, otherwise the chips get soggy.
Finish and serve
I like to top mine with diced avocado and cilantro and serve with sour cream. Feel free to use any additional toppings you like. Boom, nachos for the macho vegetarian!
