Vegetable Nachos (Improved)
A delicious one-dish meal has lots of great flavors and textures, even picky-eaters can't stop asking for more.
Ingredients
| 6 | ounces |
mozzarella cheese
shredded |
|
| ⅓ | cup |
pickled jalapenos
drained, divided, and finely chopped |
* |
| 1 | tablespoon |
olive oil
|
|
| 1 | large |
red onion
chopped |
|
| 1 ⅓ | cups |
corn
if use canned, drain well |
|
| 2 | cloves |
garlic
freshly chopped |
|
| 1 ⅓ | cups |
black beans
drained and rinsed |
|
| 2 | large |
italian plum (roma) tomatoes
seeded and chopped |
|
| 1 ½ | cup |
salsa
prepared and chunky |
|
| ⅔ | cup |
cilantro
freshly chopped |
|
| 4 | ounces |
tortilla chips
1 ounce each person |
Directions
In a bowl, mix together mozzarella cheese with ¼ picked jalapeno peppers. Set aside.
Preheat oven to 350°F.
Heat oil in a large nonstick skillet over medium-hight heat until hot.
Add onion, stirring occasionally, and cook for about 8 minutes or until onions are softened and browned.
Add corn, and cook until corn start to brown in spots, 3 to 5 minutes.
Add garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
Stir in black beans, tomatoes, remaining ¾ of pickled jalapenos, and salsa until well combined.
Heat through about 2 minutes.
Remove from heat and stir in cilantro leaves.
Place tortilla chips closely together into a large ovenproof baking dish .
Place cooked vegetable mixture evenly over chips with a spoon.
Sprinkle remaining cheese evenly on top.
Bake until heated through and cheese on top melts, about 15 minutes.
Serve warm with more salsa, sour cream, cilantro and picked jalapenos if desired.
Nutrition Facts
Serving Size 432g (15.2 oz)
