Vegetable 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.

LOADED VEGETARIAN NACHOS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C).
• In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
• Once cooked, mix in the corn and black beans.
• On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
• Add another layer of tortilla chips, lentils, and cheese.
• Bake for 8-10 minutes, or until the cheese has melted.
• Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
• Enjoy!

VEGETABLE NACHOS

Steps:

• Combine first 8 ingredients.
• Spoon 2 tsp.
• vegetable mixture on each tortilla chip; divide cheese evenly among chips.
• Broil 6 inches from heat 1 minute or until cheese melts.
• Yield: 26 appetizers To make Corn Tortilla Chips: Cut 3 (2 1/2 inch) circles from each tortilla using a biscuit cutter.
• Dip tortillas in water; drain on paper towels.
• Place rounds in a single layer on an ungreased baking sheet.
• Bake at 350* for 10 minutes or until chips are crisp and begin to brown.
• Remove from oven, and let cool.
• Yield: 26 nacho chips.