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Vegetable nachos

Vegetarian Homemade Nachos

This meatless dish would be a hit at any party for even the most die-hard carnivores. I top mine with even more tomatoes and chopped lettuce.
Course Appetizers/Snacks
Cuisine Mexican
Keyword nachos, vegetarian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
Calories 234kcal


Homemade Tortilla Chips

  • 16 7 to 8-inch flour tortillas

For the Nachos

  • 1/2 cup fat-free dairy sour cream
  • 1 Tbsp. finely chopped cilantro
  • 1 small zucchini quartered lengthwise and thinly sliced
  • 1 medium sweet onion chopped
  • 1/2 cup shredded carrot
  • 1 1/2 tsp ground cumin
  • 1 Tbsp cooking oil
  • 1 15-ounce can pinto beans rinsed and drained
  • 1/2 cup chopped tomato seeds removed
  • 1 4-ounce can diced green chili peppers drained
  • 3/4 cup cheddar cheese, shredded


For the Homemade Tortilla Chips

  • Cut the flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350ºF oven for 10-15 minutes or until dry and crips. Makes about 96 chips.

For the Nachos

  • In a small mixing bowl, stir together the sour cream, and finely chopped cilantro. Cover and chill.
  • In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for 3-4 minutes until vegetables are crisp but tender.
  • Stir in pinto beans.
  • Arrange prepared tortilla chips on an oven-proof platter or a large baking sheet.
  • Spoon the bean mixture onto the chips.
  • Sprinkle with chili peppers and tomato.
  • Top with cheese.
  • Bake in a 350ºF oven for 5-7 minutes or until cheese is melted.
  • To serve, transfer nachos to a serving platter.
  • Garnish with cilantro and the sour cream mixture you prepared earlier.