I’ve always been a fan of nachos in all their forms, but since transitioning to a vegetarian diet, my nacho creations became quite dull (typically just cheese and chips, sometimes with a bit of Boca). I keep a binder full of recipes I’ve gathered from magazines. I had a nacho recipe that proposed using baked corn tortillas, and I stumbled upon another recipe that caught my eye as well. This week, I decided to merge the best elements from both recipes to create my own version.
Loaded Veggie Nachos
bag of tortilla chips- 2 tbsp. EVOO (extra virgin olive oil)
- 1 finely chopped onion
- 2 finely chopped garlic cloves
- 1 15-ounce can of rinsed cannellini beans (white kidney beans; black beans can also work well)
- Steamed broccoli (quantity to taste)
- 2 tbsp. minced jalapeños
- 2 cups of shredded cheese (any type; we used a Mexican blend)
- 1 cup diced tomato
- 1/3 cup sliced black olives
- Sour cream
- Salsa
In a large skillet, heat 2 tablespoons of EVOO over medium-high heat. Add the chopped onion and garlic, cooking until lightly browned, which takes around 4 minutes. Then, add the broccoli along with 1/3 cup of water, stirring until the water evaporates and the broccoli becomes tender, about 4 minutes more. Incorporate the beans and jalapeños, cooking until everything is heated through, about 1 to 2 minutes; season with salt and pepper as desired.
Lightly spray a cookie sheet with non-stick cooking spray and arrange the tortilla chips in a single layer, ensuring there are no gaps. I usually pour out the bag and sort as I go. Spread the skillet mixture over the chips, sprinkle with cheese, and place in a preheated oven at 375°F on the top rack. Bake for about 1 to 2 minutes, just until the cheese is melted. My family loves their chips slightly crispy, so I usually switch the oven to broil and keep an eye on it until the cheese and chips have a nice golden color.
Once out of the oven, top with diced tomatoes and olives before serving. Add as much or as little sour cream and salsa as desired. I think a bit of guacamole would be a delightful addition too!
Since this is my original recipe, I unfortunately do not have nutritional information available. Sorry about that!
Enjoy!
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