Nacho Vidal Recipes

AARON'S FAMOUS VEGETARIAN NACHOS

Aaron's Famous Vegetarian Nachos image

This plate of nachos is very satisfying and craveable. I can eat them once a week. You can add whatever toppings you like, but this is our favorite. Also good topped with sliced pepperoncini or diced jalapeno.

Provided by Andrea Parker

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 23m

Yield 4

Number Of Ingredients 8

Ingredients

2 (15 ounce) cans fat-free refried beans
1 (7.75 ounce) can jalapeno salsa (such as El Pato®)
1 (12 ounce) bag tortilla chips
1 (8 ounce) package shredded pepper Jack cheese
1 green bell pepper, chopped
1 onion, chopped
1 (8 ounce) package shredded lettuce
1 (4 ounce) can sliced black olives

Steps:

Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with aluminum foil.
Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
Arrange tortilla chips on the baking sheet. Spoon refried bean mixture over chips. Sprinkle pepper Jack cheese, green bell pepper, and onion on top.
Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

Nutrition Facts : Calories 882.3 calories, Carbohydrate 99.5 g, Cholesterol 60.8 mg, Fat 41.3 g, Fiber 18.2 g, Protein 31.2 g, SaturatedFat 13 g, Sodium 2279 mg, Sugar 7.2 g

LOADED VEGETARIAN NACHOS RECIPE BY TASTY

Loaded Vegetarian Nachos Recipe by Tasty image

Here's what you need: lentils, vegetable broth, salt, pepper, chili powder, cumin, garlic powder, dried oregano, corn, black beans, tortilla chips, shredded mexican cheese blend, shredded lettuce, tomato, red onion, jalapeñoes, fresh cilantro

Provided by Claire Nolan

Categories Appetizers

Yield 6 servings

Number Of Ingredients 17

Ingredients

1 cup lentils, rinsed
2 cups vegetable broth
1 teaspoon salt
½ teaspoon pepper
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
15 oz corn, 1 can, drained and rinsed
15 oz black beans, 1 can, drained and rinsed
1 lb tortilla chips
1 ½ cups shredded mexican cheese blend
1 cup shredded lettuce
1 cup tomato, diced
½ cup red onion, chopped
2 jalapeñoes, sliced
⅓ cup fresh cilantro, chopped

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!

Nutrition Facts : Calories 960 calories, Carbohydrate 118 grams, Fat 44 grams, Fiber 15 grams, Protein 25 grams, Sugar 12 grams

NACHO VIDAL

Nacho Vidal image

The spicy and perfectly tart shrub (flavored drinking vinegar) gives this pitcher-friendly cocktail a refreshing quality.

Provided by Josef Centeno

Time 1h

Yield Makes 8 servings

Number Of Ingredients 10

Ingredients

2 limes, halved
3/4 cup apple cider vinegar
3/4 cup sugar
2 tablespoons honey
1 1/2 teaspoon crushed red pepper flakes
2 cups tequila blanco
1 1/2 cups Campari
3/4 cup fresh lemon juice
3/4 cup fresh lime juice
8 lime wedges (for serving)

Steps:

Bring all ingredients to a boil in a medium saucepan. Reduce heat; simmer until slightly reduced, 8-10 minutes. Let cool, then strain into a jar. Cover and chill.
Combine tequila, Campari, lemon juice, lime juice, and shrub in a large pitcher.
Place 1 1/2 cups tequila mixture in a cocktail shaker; fill with ice. Shake until frosty, about 30 seconds. Divide between 2 rocks glasses filled with ice; garnish each with a lime wedge. Repeat 3 more times.
DO AHEAD: Tequila mixture can be made 6 hours ahead. Cover and chill.

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