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Loaded Veggie Nachos

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Loaded Veggie Nachos are a vibrant and satisfying dish that combines crispy tortilla chips, melty cheese, roasted vegetables, and flavorful toppings like guacamole, sour cream, and fresh cilantro. Perfect for game day, casual dinners, or a snack.

Ingredients

  1. 1 large bag of tortilla chips (store-bought or homemade)
    1 cup shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
    1 cup shredded mozzarella cheese
    1 cup corn kernels (fresh or frozen)
    1 medium zucchini, diced
    1 red bell pepper, diced
    1/2 red onion, diced
    1 jalapeño, thinly sliced (optional for spice)
    1 tbsp olive oil
    1 tsp ground cumin
    1/2 tsp chili powder
    Salt and pepper, to taste
    1/2 cup black beans, drained and rinsed (optional)
    1/2 cup fresh cilantro, chopped
    1 cup guacamole
    1/2 cup sour cream
    1 lime, cut into wedges
    1 tbsp hot sauce (optional for extra heat)

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.

  1. In a large bowl, toss the diced zucchini, bell pepper, red onion, and corn with olive oil, cumin, chili powder, salt, and pepper. Spread the vegetables evenly on the prepared baking sheet.
  2. Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and slightly caramelized, stirring halfway through.
  3. On a large oven-safe baking dish, layer the tortilla chips. Evenly distribute the roasted vegetables over the chips, followed by the black beans (if using). Sprinkle both cheddar and mozzarella cheeses over the top.
  4. Bake the nachos in the oven for 8-10 minutes, or until the cheese is melted and bubbly.
  5. Remove the nachos from the oven and garnish with fresh cilantro, guacamole, sour cream, jalapeño slices (if using), and a squeeze of lime juice. Drizzle with hot sauce for an extra kick, if desired.
  6. Serve immediately while still warm, and enjoy!

Notes

  1. To make these nachos spicier, add more jalapeños, hot sauce, or spicy salsa.
  2. For a vegan version, substitute dairy-free cheese and sour cream.
  3. If making ahead, roast the vegetables in advance and store them in the fridge for up to 3 days.
  4. Watch the nachos carefully while baking to prevent the cheese from burning.
  5. Use sweet potato chips or thinly sliced roasted sweet potatoes for a healthier variation.
  6. Feel free to customize toppings with salsa, pickled onions, or avocado.

Nutrition

Find it online: https://thefamilycooking.com/loaded-veggie-nachos/