Two-Cheese Veggie Nachos

Name: Two-Cheese Veggie Nachos
Total time: 40 min
Yield: 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; 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

5 Ratings
5 Reviews

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.

By Michelle Klug

Recipe by Cooking Light August 2015

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:

40 mins

total:

40 mins

Yield:

Serves 4

Nutrition Info

Directions

Step 1
Preheat broiler to high.

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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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

Per Serving:

300 calories; fat 15.1g; saturated fat 4.3g; mono fat 5.9g; poly fat 2g; protein 14g; carbohydrates 33g; fiber 8g; cholesterol 20mg; iron 2mg; sodium 351mg; calcium 274mg.

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Jan

02/21/2022

Outstanding recipe! This veggie and cheese combo is delicious on it's own. You could use it to top baked potatoes, chicken, fish, greens, or whatever else you'd like. beside the tortillas. Will be making often!

EllenL

07/04/2018

We enjoyed this delicious recipe! Healthy and filling.

VegasRD

02/09/2016

This is so good and the tortilla chips turned out nicely using these directions. This would be great for a party. I'll be making this again.

steponme

02/08/2016

Really delicious and filling.

Alexa

07/25/2015

This is a fabulous recipe. The flavors are a wonderful mix, it comes together well, and it was a hit with the whole family. A healthy meal that feels like a "cheat"! The only change I made was to leave out the jalapeños since our young daughter doesn't like hot spice. Highly recommended.

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