Best Veggie Nachos Recipes

VEGGIE NACHOS

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.

SMOKY VEGGIE NACHOS

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Cut each of the tortillas into 8-10 triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 7-8 mins until crisp and leave to cool.
• Heat the grill to high. Grill the peppers, skin-side up, for 7-10 mins until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley.
• To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.

VEGGIE NACHOS

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.

SOUTHWEST VEGGIE NACHOS

Steps:

• Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.

TURKEY AND VEGGIE NACHOS

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat. Drain and discard grease.
• Heat olive oil in a second skillet over medium heat. Add onion to the hot pan; cook and stir until soft and translucent, 3 to 5 minutes. Add zucchini, yellow squash, and salt. Cook until soft, 3 to 5 minutes more. Add cooked turkey, water, and taco seasoning. Cook until some of the water has evaporated, 1 to 3 minutes.
• Place refried beans in a microwave-safe bowl and warm in the microwave, 1 to 3 minutes. Place queso dip in a microwave-safe bowl and warm in the microwave, 1 to 3 minutes.
• Meanwhile, arrange tortilla chips on a serving plate. Spread warm refried beans and queso dip on top of the chips. Add turkey-vegetable mixture. Top with chopped tomato.

SOUTHWEST VEGGIE NACHOS

Steps:

• 1. Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet.
• 2. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes.
• 3. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Top hot nachos with this mixture and serve.

VEGGIE NACHOS

Steps:

• In a skillet, cook beef over medium heat until no longer pink, drain. Add 3/4 cup water and taco seasoning. Simmer for 15 minutes., Meanwhile, in a large saucepan, bring remaining water to a boil. Add broccoli and cauliflower. Cook for 2 minutes; drain. , Place chips on a large ovenproof serving platter. Top with beef mixture, broccoli and cauliflower. In a bowl, combine soup, milk and red pepper. Drizzle over vegetables. Sprinkle with olives. , Bake at 350° for 10 minutes or until heated through.

SOUTHWEST VEGGIE NACHOS

Steps:

• Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.
• We subbed baked chips for fried. Same flavor, less fat.

VEGGIE NACHOS

Steps:

• Arrange the chips to cover an aluminum foil lined toaster oven pan. Set aside.
• In a fry pan or electric skillet over medium heat, cook the onions in a small amount of the beer on medium for about a minute, stirring constantly and adding more liquid to avoid sticking to the pan.
• Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans.
• Add more beer or water and stir as the mixture thickens.
• Add the meatless crumbles.
• Stir to mix and add enough liquid to keep it from sticking at all.
• Sprinkle the spices on to the most liquid areas and stir.
• Remove from heat.
• Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch. No need to preheat if you use the toaster oven and watch carefully to avoid browning. Note that chips will get crispier as they cool.
• Stir corn into the bean mixture and heat through.
• Stir in salsa now if you prefer.
• Spoon the mixture over the waiting hot chips.
• Top with the tomatoes and sliced romaine lettuce.
• Additional toppings can include any or all of these: salsa, grated cheese, diced green pepper, avocado, tofutti sour cream and/or jalapeno peppers.
• Grab a fork and a plate if the tortilla pieces were too small to use as a scoop. Enjoy!