Two-Cheese Veggie Nachos

I saved some time making this by using premade tortilla chips! I also kind of forgot about them and they burned a little! 🙂 These nachos were okay. I forgot the corn, but they also needed something else to jazz them up. Not sure what they were missing. We ate them, but weren’t wowed.

rating: 8

Two-Cheese Veggie Nachos
(Cooking Light, Aug. 2015)

serves 4

Ingredients:

1 tablespoon canola oil
1 cup chopped red onion
2 garlic cloves, minced
1 cup chopped zucchini
1 cup fresh corn kernels (I omitted)
2 tablespoons thinly sliced jalapeño pepper (I omitted)
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 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)
3/4 cup diced peeled avocado (about 1 small)
2 ounces crumbled queso fresco (about 1/2 cup)
1/4 cup chopped fresh cilantro
1 medium tomato, diced
4 lime wedges

Directions:

1. Preheat broiler to high.

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.

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.

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

photo (8)

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One Response to Two-Cheese Veggie Nachos

  1. Funny, the ingredients list seems to hit all the right notes… When you figure it out, please let us know 🙂

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