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Vegetable Nachos (Improved)


A delicious one-dish meal has lots of great flavors and textures, even picky-eaters can't stop asking for more.













Trans-fat Free, High Fiber


6 ounces mozzarella cheese
cup pickled jalapenos
drained, divided, and finely chopped
1 tablespoon olive oil
1 large red onion
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
cup cilantro
freshly chopped
4 ounces tortilla chips
1 ounce each person


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 432g (15.2 oz)
Amount per Serving
Calories 45035% of calories from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 27mg 9%
Sodium 1044mg 43%
Total Carbohydrate 19g 19%
Dietary Fiber 11g 45%
Sugars g
Protein 43g
Vitamin A 25% Vitamin C 46%
Calcium 46% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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