Nachos are quite possibly one of my favorite foods. This week for our Mexican night we decided to switch things up and instead of tacos we did nachos. These nachos may be meat free but they are full of so much flavor. I really recommend slow cooking your beans. They just taste so much better than the canned kind but if you don’t want to or don’t have time by all means use the canned ones.
The sauteed zucchini and corn really add some fun dimension to the nachos. It is a great way to use up all those delicious end of Summer veggies. You can use any two cheeses but I love the Mexican blend and the Quesadilla melting cheese. Top with sour cream and salsa and you have a tasty meat free meal.
|| 2 C H E E S E L O A D E D V E G G I E N A C H O S ||
– 1-2 cups slow cooked pinto beans (see below)
– 2 zucchinis, diced
– 2 ears of corn shucked
– 1 clove garlic minced
– 1 tomato
– 1/2 red onion, thinly sliced
– 2 jalapenos
– pickled jalapenos
– 1 avocado diced
– shredded quesadilla cheese (with the Mexican cheeses)
– shredded Mexican blend cheese
– sour cream
– tortilla chips
For the beans I usually buy a bag of the dried organic beans. Fill a pot about 1/2 to 3/4 full of water and add half the bag of dried beans. Bring to a boil. Once they come to a boil reduce heat to low and cover. Stir occasionally. Let the beans simmer for several hours. About 2 hours in I add some salt and about 3-4 tablespoons of butter. Simmer another hour or two and taste for seasoning.
Meanwhile in a pan heat about 1 tablespoon of olive oil. Add in the 2 chopped zucchinis, and 1 clove garlic minced. Cook about 5 minutes then add in the corn and one sliced jalapeno pepper. Cook stirring frequently til the veggies soften. Add a little salt and pepper.
Layer tortilla chips on a baking sheet. Make sure you spray the pan first or grease it with oil so the chips don’t stick. Try to spread the chips in a flat layer. Cover with both types of cheeses. Bake in oven at 350 degrees about 10 minutes til cheese melts and chips are crispy.
Pull out of oven and sprinkle with pinto beans, zucchini-corn mixture, sliced red onion and jalapenos (we used both picked and fresh we like heat). Place back in the oven for another 5-10 minutes.
Remove from oven and add extra toppings: tomato, avocado, sour cream, and salsa.