These epic vegetarian nachos are topped with pantry friendly ingredients – frozen corn, canned black beans, extra sharp cheddar and shredded zucchini.
Going along with last week’s guest post by Anne on meal planning for people who hate to meal plan, I thought I’d share one of my favorite TST (throw s*** together) meals – nachos!
One thing I’ve learned in my years of cooking: everything tastes good on tortilla chips. Well, maybe not chocolate. Or But you get it.
I’ve made these nachos a bazillion times (okay five or six), and they truly are as easy as it comes. For veggies, I use either squash or zucchini, grated on the large holes of the cheese grater. I’m not sure why, but this is my favorite way of cutting squash. I swear it tastes better and different than chopped or half-mooned but maybe it’s just me. Anyone else here?
Speaking of nachos, remember when fancy nachos were the thing? I think it was my high school/college years. Growing up in Atlanta, but there was one restaurant in Phipps Plaza (the fancy mall) called The Tavern and I used to LOVE to go there with friends and order fancy nachos. Salmon with tomatoes, dill and lobster cream veloute…thai chicken with peanut sauce and sprouts…yum! Plus, there was the feeling of being fancy because even though you’re just eating nachos, its next to Neiman Marcus and sometimes you’d see rappers or Real Housewives of Atlanta.
Anyhoo, these aren’t very fancy. Just black beans, corn, zucchini and (obviously) cheese. But they’re still pretty epic. Hope you enjoy them as much as I do!
- 3 teaspoons extra virgin olive oil
- ½ large red onion, chopped
- 2 zucchini, grated on the large holes of a cheese grater
- 1 cup frozen corn
- 1 14-ounce can black beans, drained and rinsed
- 12 ounces tortilla chips
- 2 cups shredded sharp cheddar
- Guacamole, for serving
- Salsa verde, for serving
- Chopped fresh cilantro, for serving
- Hot sauce, for serving
- Preheat oven to 350 degrees.
- Heat 2 teaspoons olive oil on medium-high heat in a large sided skillet Add red onion and saute until tender, about 5 minutes. Add grated zucchini, season with salt and pepper and saute until zucchini is tender, about 5 more minutes.
- Place zucchini in a bowl, wipe skillet clean and add 1 teaspoon oil on medium-high heat. Add corn and saute until lightly charred, about 5-7 minutes.
- Spread tortilla chips evenly on a baking sheet. Top with zucchini, corn, black beans and shredded cheese. Place in the oven and bake 10-15 minutes until cheese is melted and chips are crispy.
- Serve topped with dollops of guacamole, salsa, cilantro and hot sauce.
More ooey, gooey, melty cheese: