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Summer Two-Cheese Veggie Nachos

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
  • 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

How to Make It

Step 1

Preheat broiler to high.

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.

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.

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