Loaded vegetarian nachos
Confession time: I feed my family nachos for dinner.
I mean, occasionally. As a treat. That was convincing, right?
Ganted, it used to happen more often when Baby Savory was still a baby and not a
raging mini-human very active toddler. But now that summer is fast approaching and my kitchen is blazing hot as-is, I'm looking for ways to turn on the stove and oven as little as possible.
Only that summer is still far away and the weather is more like 500 Ways to Paint a Cloud. But let's be real for a minute here – does anything ever hold you back from making nachos?
See, that's exactly what I figured. (OK, sometimes I don't even bother with nachos and just make a homemade salsa instead...)
Of course it's up to you to serve these vegetarian nachos as an appetizer instead of a main meal, but where would the fun in that be? Imagine this: A dinner recipe where you can throw everything into a skillet or baking dish, add cheese and put the whole thing under the broiler for 5 minutes. Five. Minutes.
And because there's so many good things going on in these vegetarian nachos, I don't even feel all that guilty about it. Unless my kid decides she only wants olives for her dinner – until she sees the avocados of course.
I know that some species in your household might complain about the lack of meat in their dinner. If you have a really hardcore carnivore at your table, you can easily un-vegetarianify these nachos with some shredded rotisserie chicken. Browned ground beef. Cut up hot dogs. I won't judge, whatever your carnivore's heart desires.
Now go tell your kids they can forget nagging you about dinner tonight, it will be on the table faster than they can say "Fully Loaded Vegetarian Nachos".
Just as an FYI: I'm not responsible if they won't stop running around the house shouting said phrase.
Loaded Vegetarian Nachos Recipe
Loaded Vegetarian Nachos: your new favorite party appetizer slash dinner slash quick & heat-free summer meal! NO processed cheese sauces to be found here!
- 10oz (285g) bag of your favorite tortilla chips (I used Cool Ranch Doritos, I won't raise my eyebrow if you won't raise yours)
- 2 15oz (425g) cans chili beans, NOT drained
- 1 cup (175g) corn kernels, defrosted if from frozen
- 1 large red onion, chopped
- 1 pound (500g) tomatoes, chopped
- 1 large red pepper, chopped
- ⅓ cup (40g) black olives, sliced
- 1 AND ½ cups (160g) shredded cheddar cheese
- Cubed avocado and plain yogurt or sour cream, to serve
- Heat your broiler to the hottest setting.
- Place the tortilla chips in an oven-safe skillet or baking dish. The size of the dish depends on how you like your nachos - use a smaller one for more crunchy chips and a larger one for more softer chips. I like them more crunchy, so I use a smallish skillet.
- Top with all the ingredients in the order listed, except for the avocado and yogurt/sour cream. Broil until the cheese is hot and bubbly, about 5 minutes. Pay close attention so your chips don't burn!
- Serve immediately with avocado and yogurt or sour cream.