Fully Loaded Veggie Nachos
FULLY FREAKING LOADED! These are the kind of nachos I want to dig into. The kind that taste amazing, are covered from corner to corner in colorful goodness, and leave me feeling amazing. Perfect game-day food, or if you ask me, any-day food!
There’s a base layer of chips & beans, followed by roasted peppers, onions, and corn, followed by tons of fresh veggies, and topped with a lime crema. Yes, this is a bit of a list of ingredients, but use the chopping as your meditation station. Feel free to add anything extra, or leave anything off to your liking. Want cheese? Add it! Vegan? Don’t use any cheese (I didn’t)!
If you want to take these over the top, make my Cali Salsa from my book and wash them down with my Skinny Jalapeño Orange Margarita (also in the book!). Ay ay ay!!
What You’ll Need…
Roasted Peppers/Onions/Corn…
2 Tbsp olive oil
1 large yellow or red onion, sliced into half moons
2 bell peppers (any color), sliced
1 cup frozen corn (fresh or canned is fine too)
Sea salt to taste
Rest of Toppings…
1 can black or pinto beans, drained & rinsed
1 heaping cup shredded cabbage (purple or green)
1 cup chopped tomatoes
1/2 cup sliced black olives
2-3 scallions, sliced
1 avocado, sliced or diced
1 jalapeño, sliced thin
As much fresh cilantro as you like
Your favorite tortilla chips, enough to cover a baking sheet (I like The Xochitl brand blue chips)
Crema Drizzle…
2 Tbsp tahini
Juice of 1 juicy lime
1 Tbsp nutritional yeast
Water for thinning (as much as you need to reach desired consistency)
Sea salt to taste
What You’ll Do…
Preheat your oven to 425. Add sliced peppers, onions, and corn to a parchment paper lined baking sheet and toss with olive oil and salt. Bake for 35-40 minutes, until veggies are soft and caramelizing. (toss half way)
While veggies are roasting, prep/chop your other ingredients, mix up your Crema (and sip on a marg).
When veggies are done, remove from oven and set aside. Leave your oven on. On another parchment lined baking sheet, spread tortilla chips from corner to corner. Top with beans. If you’re adding cheese, do so now. Bake in the 425 oven for 5-7 minutes, then remove from oven.
Now we build the Nachos. Top chips & beans with roasted veggie mixture, then with cabbage, tomatoes, olives, scallions, avocado, jalapeño, cilantro, and drizzle with Crema. No baking after this point! Serve and enjoy!
This recipe feeds 4 for dinner, or more as pickings.
