Two-Cheese Veggie Nachos

Name: Two-Cheese Veggie Nachos
Cuisine: Mexican, Latin American, American
Ingredients: 1 tablespoon canola oil; 1 cup chopped red onion; 2 garlic cloves, minced; 1 cup chopped zucchini; 1 cup fresh corn kernels; 2 tablespoons thinly sliced jalapeño pepper; ½ teaspoon ground cumin; ¼ teaspoon chili powder; ¼ teaspoon kosher salt; 1 (14.5-ounce) can organic black beans, rinsed and drained; 8 (6-inch) corn tortillas, cut into wedges; Cooking spray; 2 ounces shredded reduced-fat Mexican-blend cheese (about 1/2 cup); ¾ cup diced peeled avocado (about 1 small); 2 ounces crumbled queso fresco (about 1/2 cup); ¼ cup chopped fresh cilantro; 1 medium tomato, diced; 4 lime wedges

4 steps

We love the double-cheese contrast here: Shredded cheese melts into a bubbly blanket over the tortillas, while crumbly queso fresco covers the veggies with a salty kick. It's an impressive dish for coffee table dining--it's fun to keep it all on the baking pan and serve as a shared platter.

Updated at: Thu, 17 Aug 2023 02:33:28 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories418.7 kcal (21%)

Total Fat16.4 g (23%)

Carbs52.6 g (20%)

Sugars6.9 g (8%)

Protein16.9 g (34%)

Sodium600.5 mg (30%)

Fiber9.9 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespooncanola oil

1 cupred onion

1 cupzucchini

1 cupfresh corn kernels

2 tablespoonsjalapeño pepper

thinly sliced

½ teaspoonground cumin

¼ teaspoonchili powder

¼ teaspoonkosher salt

1 x 14.5 ouncecan black beans

organic, rinsed and drained

8corn tortillas

6-inch, cut into wedges

cooking spray

½ cupshredded reduced-fat Mexican-blend cheese

¾ cupavocado

diced peeled

½ cupqueso fresco

crumbled

¼ cupfresh cilantro

Instructions

Step 1

Preheat broiler to high.

Step 2

Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender. Add garlic; sauté 30 seconds. Add zucchini and next 5 ingredients (through salt); cook 5 minutes or until crisp-tender. Add beans; cook for 2 minutes or until thoroughly heated.

Step 3

Arrange tortilla wedges in a single layer on a large jelly-roll pan coated with cooking spray. Lightly coat tortilla wedges with cooking spray. Broil 2 minutes on each side or until lightly browned and crisp. Sprinkle shredded Mexican cheese evenly over tortillas. Broil 1 minute or until cheese melts.

Step 4

Top chips evenly with bean mixture, avocado, queso fresco, cilantro, and tomato. Serve with lime wedges.

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