Two-Cheese Veggie Nachos
Recipes Main Dish Meal ideas Mexican Quick and Easy Vegetarian
Description
No meat is necessary in these delicious nachos. Tortillas, onion, zucchini, corn, avocado, tomato and jalapeño pepper are covered with a Mexican cheese and queso fresco to make a yummy Mexican inspired dish.
Ingredients
1 T. canola oil
1 c. chopped red onion
2 garlic cloves, minced
1 c. chopped zucchini
1 c. fresh corn kernels
2 T. thinly sliced jalapeño pepper
1/2 t. ground cumin
1/4 t. chili powder
1/4 t. kosher salt
14.5 oz. can organic black beans, rinsed and drained
8 - 6 inch corn tortillas, cut into wedges
non-stick cooking spray
2 oz. shredded reduced-fat Mexican-blend cheese (1/2 c.)
3/4 c. avocado, peeled and diced
2 oz. crumbled queso fresco (1/2 c.)
1/4 c chopped fresh cilantro
1 medium tomato, diced
4 lime wedges
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat broiler to high. Coat a large jelly-roll pan with non-stick cooking spray.
Heat a large skillet over medium-high heat; add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add zucchini, corn, jalapeño pepper, cumin, chili powder and salt; cook 5 minutes or until crisp-tender. Add beans; cook for 2 minutes or until thoroughly heated.
Arrange tortilla wedges in a single layer on the prepared pan. Lightly coat the tortilla wedges with the cooking spray; broil 2 minutes on each side or until lightly browned and crisp. Sprinkle shredded Mexican blend cheese evenly over tortillas; broil 1 minute or until cheese melts.
Top chips evenly with bean mixture, avocado, queso fresco, cilantro, and tomato. Serve with lime wedges.
4 servings.