Two-Cheese Veggie Nachos
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
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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.