Vegetarian Nachos Recipe By Tasty Food

AARON'S FAMOUS VEGETARIAN NACHOS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with aluminum foil.
• Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
• Arrange tortilla chips on the baking sheet. Spoon refried bean mixture over chips. Sprinkle pepper Jack cheese, green bell pepper, and onion on top.
• Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

VEGETARIAN NACHOS RECIPE BY TASTY

Steps:

• Heat a large pot with oil, sauté the onion, celery and carrots till caramelised and golden.
• Drain, rinse and set aside the kidney beans.
• Pour in the passata, throw in the taco seasoning and allow the sauce to simmer and thicken.
• Add the kidney beans, season and let the sauce bubble away till the beans combine with the Taco seasoning and the sauce thickens.
• To serve:
• Layer a large ovenproof dish with tortilla chips.
• Spoon the kidney bean sauce over the chips to cover it.
• Sprinkle generous amounts of grated cheese.
• Bung the layered nachos into a preheated oven at 350*F for 15 mins.
• Serve sprinkled with a fresh salsa or salad.
• Drizzle over with a mayo dressing.
• Spoon a huge dollop of sour cream on top, share and dig in.

LOADED VEGETARIAN NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C).
• In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
• Once cooked, mix in the corn and black beans.
• On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
• Add another layer of tortilla chips, lentils, and cheese.
• Bake for 8-10 minutes, or until the cheese has melted.
• Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
• Enjoy!

EGGPLANT NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 250˚F (120˚C).
• In a small bowl mix together the paprika, garlic powder, onion powder, cumin, oregano, cayenne pepper, salt, and pepper. Set aside.
• On a cutting board, take one of the eggplants and cut off one end.
• Thinly slice the eggplant into ¹⁄₁₆ of an inch (1 mm) slices. Repeat with the rest of the eggplant.
• Generously spray a sheet tray with cooking oil spray.
• Place the eggplant slices on the sheet tray. The slices will be touching but should not overlap. Lightly sprinkle each slice with the seasoning mix.
• Flip each eggplant slice. Spray the eggplant slices with more cooking oil spray. Lightly sprinkle the seasoning mixture over each eggplant slice.
• Bake for one hour, or until the chips are crisp.
• In a pan, heat the olive oil over medium heat. Once the oil is hot, add the onion and pepper, and stir until caramelized.
• Add the chicken and the rest of the spice mixture leftover from the chips and mix thoroughly.
• In a ovenproof dish or cast-iron skillet place, an ovenproof ramekin in the center. Remove eggplant chips from the sheet pan and place around the ramekin. Place chicken mixture on top of the chips. Sprinkle Monterey Jack cheese over the chicken. Sprinkle cheddar cheese over the Monterey Jack cheese. Broil on high for 5 minutes.
• Place dollops of guacamole over the nachos and top with pickled jalapeños. Pour salsa into the ramekin and sprinkle with cilantro. Serve immediately.
• Enjoy!