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Home / Recipes / Vegetarian Fajita Nachos
Recipes

Vegetarian Fajita Nachos

Written by Nate Stamec 1 comments on Vegetarian Fajita Nachos
Vegetarian Fajita Nachos

Overview

Cals/serving
Servings
550
4
Prep time
Cook time
Total time
15 mins
5 mins
20 mins

This could be called one of the most delicious Mexican inspired dishes I have made. It’s easy to make, it’s delicious and the baking is required but with a minimum of time. Just bake the tortilla chips with cheese on top and the rest is super easy.

Make three different toppings – fried onion and peppers, fried salsa with pepper and onion, and chard corn. When all of these toppings will be touched by the creamy avocado sauce on top you will end up having one adorable meal perfect for Sunday brunching or just an evening diner.

Ingredients

Vegetarian Fajita Nachos

  • 6 oz. baked tortilla chips like Xochitl
  • 1 ½ cups sliced onions
  • 1 red pepper, sliced
  • 1 cup black beans
  • ¼ cup minced onions
  • ¼ cup minced poblano pepper
  • 1 tsp. olive oil
  • 2 tsp. ground cumin, divided
  • ½ tsp. ancho chili powder, divided
  • 1 tsp. Mexican oregano
  • 1 tsp. sea salt, divided
  • 2 ears of corn on the cob, grilled for about 10 minutes then remove kernels*
  • ½ cup Roasted Guajillo pepper salsa or your favorite brand, divided
  • 1/2 avocado
  • ½ cup 0% fat Greek yogurt
  • 4 oz. Cabot 75% cheddar cheese, grated

Directions

Vegetarian Fajita Nachos

  1. In a large saucepan over medium heat, add ½ tsp. oil, sliced onions, and red peppers. Sauté for 5 minutes then add 1 tsp. cumin, ¼ tsp. ancho chili powder, Mexican oregano, and ½ tsp. salt. Continue to cook until onions and red peppers are soft.
    Sauté onion and red pepper
  2. In another saucepan over medium heat, add ½ tsp. oil, minced onions, and minced poblano. Cook for 5 minutes then add 1 tsp. cumin, ¼ tsp. ancho, ½ tsp. salt, ¼ cup salsa, and beans. Cook for another 5 minutes.
    Cook minced poblano and onion
  3. In a small blender, puree avocado, ¼ cup salsa, and the Greek yogurt.
    puree avocado, ¼ cup salsa, and the Greek yogurt
  4. Put the top oven rack about 5 inches from the top. Turn the oven on to broil.
  5. Line a baking sheet with foil.
  6. Place chips onto the baking sheet and sprinkle with cheese. You can do this in four separate batches.
  7. Broil for just a minute or two to melt the cheese.
  8. Top with onion mixture, corn, beans, and avocado sauce.
    Top with onion mixture, corn, beans, and avocado sauce

CommentsLeave a comment

  1. ...
    Lola Osinkolu | Chef Lola's Kitchen October 7, 2020 at 2:59 pm
    Reply

    Super mouth-watering!

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