VEGGIE NACHOS
A vegetarian Mexican dish for everybody.
Provided by ChefGirl B ME
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Place tortilla chips on a large serving plate.
- Heat oil in a skillet over medium heat. Add bell peppers and cook 1 minute. Add onions and cook 2 minutes more. Add tomato and corn, cook 2 minutes while seasoning with chili powder, onion powder, and garlic salt. Remove from heat.
- Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes. Pour cheese carefully over tortilla chips. Pour vegetables over cheese. Top with jalapenos.
Nutrition Facts : Calories 390.3 calories, Carbohydrate 47.2 g, Cholesterol 3 mg, Fat 20.8 g, Fiber 4.9 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 624 mg, Sugar 3.9 g
VEGGIE NACHO SALAD
The best nachos ever! Great way to get people to eat their veggies. This recipe calls for a lot of ingredients, but it's worth it. Even better with homemade guac! A meal that is enough for 2. Tastes good with or without the corned beef.
Provided by jcmessenger
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spread tortilla chips on a baking sheet and sprinkle shredded cheese over chips.
- Bake in the preheated oven until cheese has melted, about 7 minutes.
- Meanwhile, heat oil in a frying pan over medium heat. Add corned beef and cook until heated through, about 5 minutes.
- Pile corned beef, lettuce, cabbage, tomato, and onion on top of the chips. Add guacamole, sour cream, and green onions. Sprinkle seasoned salt on top. Toss lightly at the table.
Nutrition Facts : Calories 697.2 calories, Carbohydrate 54.6 g, Cholesterol 90 mg, Fat 39.6 g, Fiber 6.4 g, Protein 33.7 g, SaturatedFat 12.1 g, Sodium 1347.5 mg, Sugar 3.7 g
LOADED VEGETARIAN NACHOS RECIPE BY TASTY
Here's what you need: lentils, vegetable broth, salt, pepper, chili powder, cumin, garlic powder, dried oregano, corn, black beans, tortilla chips, shredded mexican cheese blend, shredded lettuce, tomato, red onion, jalapeñoes, fresh cilantro
Provided by Claire Nolan
Categories Appetizers
Yield 6 servings
Number Of Ingredients 17
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!
Nutrition Facts : Calories 960 calories, Carbohydrate 118 grams, Fat 44 grams, Fiber 15 grams, Protein 25 grams, Sugar 12 grams
VEGETABLE NACHOS
Make and share this Vegetable Nachos recipe from Food.com.
Provided by Sharon123
Categories Southwestern U.S.
Time 20m
Yield 26 apppetizers
Number Of Ingredients 11
Steps:
- Combine first 8 ingredients.
- Spoon 2 tsp.
- vegetable mixture on each tortilla chip; divide cheese evenly among chips.
- Broil 6 inches from heat 1 minute or until cheese melts.
- Yield: 26 appetizers To make Corn Tortilla Chips: Cut 3 (2 1/2 inch) circles from each tortilla using a biscuit cutter.
- Dip tortillas in water; drain on paper towels.
- Place rounds in a single layer on an ungreased baking sheet.
- Bake at 350* for 10 minutes or until chips are crisp and begin to brown.
- Remove from oven, and let cool.
- Yield: 26 nacho chips.
Nutrition Facts : Calories 19, Fat 0.3, SaturatedFat 0.1, Cholesterol 0.2, Sodium 14.8, Carbohydrate 3.4, Fiber 0.6, Sugar 0.3, Protein 0.7
VEGETARIAN NACHOS RECIPE BY TASTY
Here's what you need: oil, passata, large onion, celery stalk, carrot, smoked paprika, chilli powder, cumin powder, oregano, parsley, kidney bean, garlic, salt
Provided by Su Saga
Yield 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 56 calories, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
NACHO SALAD
Make and share this Nacho Salad recipe from Food.com.
Provided by Annacia
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet cook meat and onion until meat is brown.
- Drain fat.
- Add taco seasoning, cook and stir for 1 minute.
- Stir in tomato sauce.
- Bring to a boil and reduce heat.
- Cover and simmer for 10 minutes, stirring occasionally.
- Line individual plates with chips.
- Spoon beef mix on top on chips.
- Top with lettuce, tomatoes, bell pepper, cucumber and olives.
- Sprinkle with cheese.
- Add salsa and sour cream if desired.
- Serve.
Nutrition Facts : Calories 327.7, Fat 20.4, SaturatedFat 11.1, Cholesterol 88.7, Sodium 965.5, Carbohydrate 10.9, Fiber 3.4, Sugar 5.4, Protein 26.1
VEGGIE NACHOS
Categories Bean Cheese Herb Tomato Appetizer Super Bowl Low Fat Vegetarian Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 1
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Arrange tortilla chips closely together on ovenproof plate. Combine 1/3 of cheese, beans, corn, cilantro, tomato, green onion and chilies in medium bowl. Add salsa and toss to distribute evenly. Spoon vegetable mixture over chips. Sprinkle remaining cheese over. Bake until heated through and cheeses on top is melted, about 15 minutes. Serve immediately.
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- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
- Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded cheese, bell pepper, crumbled feta and pickled jalapeños (use more if you really love jalapeños, less if you don’t). Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.
- Once the nachos are out of the oven, drizzle avocado sauce on top as shown—any extra can be served on the side. (If using guacamole instead, dollop the guacamole over the nachos like polka dots.) Sprinkle the nachos with chopped green onion, radish and cilantro. Serve immediately, with salsa on the side.
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