Smoky Veggie Nachos Recipes

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VEGGIE NACHOS



Veggie Nachos image

A vegetarian Mexican dish for everybody.

Provided by ChefGirl B ME

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 20m

Yield 6

Number Of Ingredients 12

1 (12 ounce) bag round tortilla chips
1 ⅓ tablespoons vegetable oil
⅓ cup chopped green bell pepper
⅓ cup chopped red bell pepper
⅓ cup chopped green onions
1 cup chopped tomato
½ cup frozen corn
1 pinch chili powder
1 pinch onion powder
1 pinch garlic salt
8 ounces nacho cheese, or to taste
2 jalapeno peppers, chopped

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.

Nutrition Facts : Calories 390.3 calories, Carbohydrate 47.2 g, Cholesterol 3 mg, Fat 20.8 g, Fiber 4.9 g, Protein 6.1 g, SaturatedFat 3.3 g, Sodium 624 mg, Sugar 3.9 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

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

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

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

SMOKY VEGGIE NACHOS



Smoky veggie nachos image

Serve a sharing platter of vegetarian nachos at your next informal drinks party. Unlike most party food, these nachos are healthy, boasting plenty of folate, fibre and vitamin c

Provided by Esther Clark

Categories     Buffet, Snack

Time 40m

Number Of Ingredients 15

7 soft corn tortillas
1 tbsp rapeseed oil
1 tsp sweet smoked paprika , plus extra to serve
2 red peppers , halved and deseeded
400g can black beans , drained and rinsed
½ bunch of parsley , very finely chopped
50g fat-free yogurt
1 jalapeño , finely sliced
4 spring onions , finely sliced
4 medium tomatoes , deseeded and finely chopped
1 small avocado , peeled, stoned and chopped
½ small bunch of coriander , finely chopped
1 small garlic clove , finely grated
1 lime , zested and juiced
1 tbsp rapeseed oil

Steps:

  • Heat the oven to 180C/160C fan/ gas 4. Cut each of the tortillas into 8-10 triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 7-8 mins until crisp and leave to cool.
  • Heat the grill to high. Grill the peppers, skin-side up, for 7-10 mins until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley.
  • To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.

Nutrition Facts : Calories 292 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

VEGGIE NACHOS



Veggie Nachos image

These nachos are full of protein and fiber and look beautiful to boot. Take it easy on the cheese and make it low-fat. This recipe heats the chips so make use of the chips remaining in the bottom of various bags. My sister and I made this live on my podcast. It's vegetarian and easy and I was surprised there wasn't one like this on 'zaar. This version is fairly quick for two and can be made as spicy as you like by adding jalapenos or hot salsa. Enjoy!

Provided by VeggieVal

Categories     One Dish Meal

Time 15m

Yield 2 , 2 serving(s)

Number Of Ingredients 12

4 -5 ounces tortilla chips, pieces okay
1/2 cup onion, chopped, save some for garnish
12 ounces beer or 12 ounces water
1 cup black beans or 1 cup pinto beans
1 cup veggie crumbles, Quorn frozen is our fave
1/4 teaspoon turmeric
1/2 teaspoon garlic
1 teaspoon cumin
1 teaspoon chili powder, regular
1/4 cup fresh corn (optional) or 1/4 cup thawed frozen corn (optional)
1/2 cup tomatoes, diced
1 cup romaine lettuce, chopped

Steps:

  • Arrange the chips to cover an aluminum foil lined toaster oven pan. Set aside.
  • In a fry pan or electric skillet over medium heat, cook the onions in a small amount of the beer on medium for about a minute, stirring constantly and adding more liquid to avoid sticking to the pan.
  • Add the pinto beans and lightly mash the beans with the onions with a fork until it looks like a cross between refried beans and whole beans.
  • Add more beer or water and stir as the mixture thickens.
  • Add the meatless crumbles.
  • Stir to mix and add enough liquid to keep it from sticking at all.
  • Sprinkle the spices on to the most liquid areas and stir.
  • Remove from heat.
  • Bake the chips in the toaster oven for about 4 minutes on 350 degrees or until they are hot to the touch. No need to preheat if you use the toaster oven and watch carefully to avoid browning. Note that chips will get crispier as they cool.
  • Stir corn into the bean mixture and heat through.
  • Stir in salsa now if you prefer.
  • Spoon the mixture over the waiting hot chips.
  • Top with the tomatoes and sliced romaine lettuce.
  • Additional toppings can include any or all of these: salsa, grated cheese, diced green pepper, avocado, tofutti sour cream and/or jalapeno peppers.
  • Grab a fork and a plate if the tortilla pieces were too small to use as a scoop. Enjoy!

Nutrition Facts : Calories 760.3, Fat 22.9, SaturatedFat 2.6, Sodium 1044.5, Carbohydrate 91.1, Fiber 19.2, Sugar 6, Protein 39.6

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