Mega Veggie-Loaded Nachos

Mega Veggie-Loaded Nachos

It’s time to stuff your face folks.  Have a crowd to feed?  Need to use up a bunch of vegetables?  Got a hangover that needs curin’?  This will do the J.O.B.  It’s summer comfort food at it’s veggie best!  These nachos are piled high with tons of fresh summer vegetables and layered with ooey-gooey-melty shredded cheese.  Top them with your choice of condiments and it’s a gosh dang party in your veggie-lovin’ mouth!

These nachos are a cinch to put together, and really you can use whatever veg or beans or cheese you have on hand.  We’ll do a double layer of chips and cheese on the bottom of an oiled pan or baking dish, so we can overload them with vegetables and the chips will hold up underneath.  Chips, cheese, chips, cheese, then pile on the vegetables.  Capiche?  I used black beans, fresh corn, zucchini, green peppers, onions, and tomatoes.  Then pop the whole shebang in the oven.

Mega Veggie-Loaded Nachos
Bake it for 20-25 minutes, until the veg looks slightly wilted and cooked through, then add the last layer of cheese and bake until melted.

Mega Veggie-Loaded Nachos

Sprinkle fresh cilantro on top and serve with guacamole, sour cream or yogurt, and hot sauce.  You may need a fork.  You will definitely need an appetite.  Dig the heck in!

Mega Veggie-Loaded Nachos

Mega Veggie-Loaded Nachos

  • Servings: 6-8
  • Difficulty: easy
  • Print
1 teaspoon extra virgin olive oil
blue corn tortilla chips (or yellow corn)
12 ounces shredded cheese (colby-jack or cheddar or mix)
2 ears fresh corn, shucked and kernels cut from the cob
1 1/2 cups black beans or 1 can, drained
1 medium zucchini, diced
1 – 2 green bell peppers, diced
1 small onion, diced
1 tomato or several cherry or grape tomatoes, diced
handful of cilantro, chopped
Optional toppings: guacamole, sour cream/yogurt, hot sauce

Preheat oven to 375 degrees F.  Oil a large (12″) cast iron skillet or baking dish, then spread 1 layer of tortilla chips on the bottom and top with 1/3 of the cheese.  Add another layer of chips and top with another 1/3 of the cheese.

Evenly distribute the corn, black beans, and vegetables on top.  Bake for 15 minutes, turn the temperature up to 400 degrees F and continue baking for 5 – 10 more minutes, until vegetables look cooked and slightly wilted.  Add remaining cheese and bake until melted, about 3 – 5 minutes longer.  Sprinkle with cilantro and serve with guacamole, sour cream/yogurt and hot sauce.  Enjoy!

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