This dish comes out of the oven sizzling and bubbling and is devoured as soon as it hits the table. Everybody loves nachos, but it's not typically a dish that offers much in the way of nutrition. We've taken these up a notch by loading them with kale, corn, beans and avocado. And yes, cheese too. The end result is addictive. Excerpted from "Mostly Plants" by Tracy, Dana, Lori and Corky Pollan. Published by Harper Wave © 2019.

Tracy, Dana, Lori & Corky Pollan
Source: EatingWell.com, April 2019
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F.

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  • In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat until shimmering. Add the onion and garlic and cook, stirring with a wooden spoon, until the onions are soft and translucent, about 3 minutes. Add the kale, 1/2 teaspoon of salt, and teaspoon of pepper and cook, stirring, for 1 1/2 minutes. Add the corn and cook for an additional 1 1/2 minutes. Transfer to a bowl and set aside.

  • Wipe out the skillet with paper towels and return it to medium-high heat. Add 1 tablespoon of the olive oil and the refried beans, and stir. Pour in the broth and mix until incorporated. Add the pico de gallo (or salsa) and stir to combine. Set aside.

  • Divide the tortilla chips between two 9-by-12-inch baking dishes. Spoon the beans over the chips on each baking dish. Top each with half of the vegetables and sprinkle the cheese evenly between the two. Scatter the jalapeño slices on top and bake until the cheese is melted, about 7 minutes. Turn the oven to broil and cook until the cheese is golden and bubbling, 1 to 2 minutes.

  • Serve with the additional pico de gallo and the diced avocado.

Tips

Photo: Nicole Franzen

Learn more about Mostly Plants and get tips for loving your veggies even more.

Nutrition Facts

246.7 calories; protein 9.6g 19% DV; carbohydrates 20.4g 7% DV; exchange other carbs 1.5; dietary fiber 4.1g 16% DV; sugars 2.4g; fat 14.9g 23% DV; saturated fat 5.6g 28% DV; cholesterol 20.1mg 7% DV; vitamin a iu 908.5IU 18% DV; vitamin c 14.1mg 24% DV; folate 43.5mcg 11% DV; calcium 207.1mg 21% DV; iron 1.2mg 7% DV; magnesium 44.3mg 16% DV; potassium 359.5mg 10% DV; sodium 341.1mg 14% DV; thiamin 0.1mg 8% DV.