Loaded Veggie Nachos Recipe (Vegetarian)

Nachos have always been a favorite of mine, but transitioning to a vegetarian diet made those classic nachos a bit monotonous (typically cheese and chips, perhaps with some boca). I collect recipes from various magazines and store them in a binder. One of the recipes I found suggested using baked corn tortillas for nachos. After discovering another recipe that included several appealing elements, I decided to combine the best aspects of both and create my unique version this week.

Loaded Veggie Nachos

• 1 bag of tortilla chips
• 2 tablespoons of extra virgin olive oil (EVOO)
• 1 onion, finely diced
• 2 cloves of garlic, minced
• 1 can (15 ounces) of cannellini beans, rinsed (white kidney beans; black beans would be a great alternative)
• Steamed broccoli (adjust the amount based on preference)
• 2 tablespoons of minced jalapeños
• 2 cups of shredded cheese (any type; we opted for Mexican cheese)
• 1 cup of diced tomatoes
• 1/3 cup of sliced black olives
• Sour cream
• Salsa

Heat 2 tablespoons of EVOO in a large skillet over medium-high heat. Add the diced onion and minced garlic, cooking until lightly browned for about 4 minutes. Incorporate the broccoli along with 1/3 cup water, stirring until the water evaporates and the broccoli becomes tender, which should take roughly 4 minutes. Mix in the beans and jalapeños and heat for another 1 to 2 minutes; season with salt and pepper to taste if desired.

Prepare a baking sheet by spraying it with non-stick spray and arrange the tortilla chips so they cover the entire surface without gaps. I usually empty the bag and sort them out. Spread the skillet mixture over the chips, top with cheese, and place the sheet in a preheated oven at 375 degrees Fahrenheit on the top rack. Bake until the cheese melts, which should take about 1 to 2 minutes. My family particularly loves their burnt chips, so I often switch the oven to broil and watch until the cheese and chips begin to brown.

Once out of the oven, adorn the nachos with tomatoes and olives before serving. Customize with sour cream and salsa as preferred. I suspect adding some guacamole would make a delightful addition as well!

Since this recipe is my own creation, I regret that I cannot provide nutritional information.

Enjoy!