Recipe Image

Amped-Up Vegetable Nachos

  • 25 m
  • 35 m
Tracy, Dana, Lori & Corky Pollan
“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.”

Ingredients

    • 2 tablespoons extra-virgin olive oil, divided
    • 1 cup chopped red onion
    • 2 cloves garlic, minced
    • 4 cups roughly chopped lacinato (dinosaur or Tuscan) kale leaves, stemmed
    • Kosher salt
    • Freshly ground black pepper
    • 1½ cups fresh corn kernels, or frozen corn, thawed
    • 1 (15 ounce) can refried beans
    • 2 tablespoons low-sodium vegetable broth
    • 2 tablespoons pico de gallo (or your favorite store-bought salsa), plus more for serving
    • 40 tortilla chips
    • 2 cups freshly grated Monterey Jack cheese
    • 10 pickled jalapeño slices
    • 1 cup diced avocado

Directions

  • 1 Preheat the oven to 375°F.
  • 2 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, ½ teaspoon of salt, and teaspoon of pepper and cook, stirring, for 1½ minutes. Add the corn and cook for an additional 1½ minutes. Transfer to a bowl and set aside.
  • 3 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.
  • 4 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.
  • 5 Serve with the additional pico de gallo and the diced avocado.
  • Photo: Nicole Franzen
  • Learn more about Mostly Plants and get tips for loving your veggies even more.
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