Vegetable Nachos (Improved) Recipe

Name: Vegetable Nachos (Improved)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 ounces mozzarella cheese shredded; ⅓ cup pickled jalapenos drained, divided, and finely chopped; 1 tablespoon olive oil; 1 large red onion chopped; 113 cups corn if use canned, drain well; 2 cloves garlic freshly chopped; 113 cups black beans drained and rinsed; 2 large italian plum (roma) tomatoes seeded and chopped; 1 1/2 cup salsa prepared and chunky; ⅔ cup cilantro freshly chopped; 4 ounces tortilla chips 1 ounce each person

Servings: persons

6 ounces mozzarella cheese shredded
⅓ cup pickled jalapenos drained, divided, and finely chopped
1 tablespoon olive oil
1 large red onion chopped
113 cups corn if use canned, drain well
2 cloves garlic freshly chopped
113 cups black beans drained and rinsed
2 large italian plum (roma) tomatoes seeded and chopped
1 1/2 cup salsa prepared and chunky
⅔ cup cilantro freshly chopped
4 ounces tortilla chips 1 ounce each person

1
In a bowl, mix together mozzarella cheese with 1/4 picked jalapeno peppers.
2
Set aside.
3
Preheat oven to 350F.
4
Heat oil in a large nonstick skillet over medium-hight heat until hot.
5
Add onion, stirring occasionally, and cook for about 8 minutes or until onions are softened and browned.
6
Add corn, and cook until corn start to brown in spots, 3 to 5 minutes.
7
Add garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
8
Stir in black beans, tomatoes, remaining 3/4 of pickled jalapenos, and salsa until well combined.
9
Heat through about 2 minutes.
10
Remove from heat and stir in cilantro leaves.
11
Place tortilla chips closely together into a large ovenproof baking dish.
12
Place cooked vegetable mixture evenly over chips with a spoon.
13
Sprinkle remaining cheese evenly on top.
14
Bake until heated through and cheese on top melts, about 15 minutes.
15
Serve warm with more salsa, sour cream, cilantro and picked jalapenos if desired.

12427

kcal

Calories

128

Fat

2462

Carbs

654

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 ounces mozzarella cheese shredded, ⅓ cup pickled jalapenos drained, divided, and finely chopped, 1 tablespoon olive oil, 1 large red onion chopped, and more.

Yes, Vegetable Nachos (Improved) falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Nachos (Improved)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions