Healthier Loaded Veggie Nachos for Game Day
Nachos are a perfect snacking food for watching The Big Game this coming weekend. Make a large sheet pan and share them with a crowd. My version is ‘lightened’ by making your own ‘chips’ , upping the veggies, and minimizing the cheese in lieu of tons of other delicious toppings like avocado, tomatoes, corn, and cilantro. They’re immensely satisfying yet don’t leave you feeling dreadful when the game is over. Don’t limit yourself to a game for these. They’re also great at a BBQ or summer picnic. Enjoy!
Yields- 1 sheet pan/ 6 generous servings
Cook Time- 15 minutes
Ingredients
3 TB Olive Oil (1 TB for sautéing veg, 2 TB for coating tortillas)
1 cup chopped red onion
1 cup chopped zucchini
1 cup fresh corn kernels
2 tablespoons thinly sliced jalapeño pepper
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon kosher salt
1 (14.5-ounce) can organic black beans, rinsed and drained
8 (6-inch) corn tortillas, cut into wedges
2 ounces shredded reduced-fat Monterey Jack cheese (about 1/2 cup)
3/4 cup diced peeled avocado (about 1 small)
2 ounces crumbled queso fresco (about 1/2 cup)
1/4 cup chopped fresh cilantro
1 medium tomato, diced
4 lime wedges
Method
Preheat broiler to high.
Heat a large skillet over medium-high heat. Add 1 TB oil to pan; swirl to coat. Add onion; sauté 5 minutes or until tender. Add zucchini and next 5 ingredients (through salt); cook 5 minutes or until crisp-tender. Add black beans; cook for 2 minutes or until thoroughly heated and coated with spices.
Arrange tortilla wedges in a single layer on a large baking sheet coated with cooking spray. Lightly brush tortilla wedges with 2 TB olive oil. Broil 2 minutes on each side or until lightly browned and crisp. Sprinkle shredded Jack cheese evenly over tortillas. Broil 1 minute more or until cheese melts.
Top chips evenly with bean mixture, avocado, queso fresco, cilantro, and tomato. Drizzle with your favorite hot sauce. Serve with lime wedges. Enjoy!
