Loaded Veggie Nachos

Back to recipe

Ingredients

  • 8 corn tortillas
  • Cooking spray
  • Salt to taste
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup sweet corn kernels (fresh, canned or frozen)
  • 1 cup diced green bell pepper
  • 1 cup diced red bell pepper
  • 1 small jalapeno pepper, thinly sliced
  • 1/4 cup diced red onion
  • 1 2.25-ounce can sliced black olives
  • 1 cup chopped fresh tomato
  • 2 cups shredded Mexican-blend cheese
  • 1 teaspoon chili powder, divided
  • 1/4 cup chopped fresh cilantro
  • Salsa, sour cream, guacamole (optional)

Directions

  1. Preheat oven to 400°F.
  2. Spray a cooking sheet with non-stick cooking spray.
  3. Stack corn tortillas and use a pizza cutter to cut into triangles. Separate and place on the baking sheet in a single layer. Depending on the size of the tortillas, you may need to use two pans. Spray the triangles with cooking spray and sprinkle with salt.
  4. Bake for about 8 minutes or until lightly browned and crisped.
  5. Place half of the tortilla chips on a parchment lined baking sheet. Layer with half of the beans, corn, red and green peppers, jalapeno, red onion, black olives, tomatoes and cheese. Sprinkle with 1/2 teaspoon chili powder. Repeat the layers.
  6. Bake 10 to 15 minutes or until cheese is melted and bubbly. Top with chopped cilantro. Serve immediately with salsa, sour cream or guacamole.

https://www.cutco.com/learn/loaded-veggie-nachos-for-the-win