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.
Servings 8 servings
Calories 234kcal
Ingredients
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
Instructions
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.