Appetizer

Veggie nachos

Adding veggies and legumes gives your cheesy nachos an extra boost of nutrients.

Serving Size

1

Servings

6

Ingredients

2 tablespoons

olive oil

1 cup

red onion, chopped

2

garlic clove, minced

to taste

black pepper, freshly ground

1 ½ cups

corn

1

canned low-sodium white beans, rinsed and drained

1 cup

match stick carrots

1

red bell peppers

4 cups

fresh kale stems trimmed, well washed and dried

1 cup

shredded Monterey Jack cheese

1/2 bag

tortilla chips

1 container

grape tomatoes

2

avocado, ripe, peeled, and coarsely chopped

1

lime, juiced

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Heat a large skillet on medium with oil.
3. Add onion and garlic, cook down 2-3 min. 
4. Add corn, beans, carrots, red pepper and black pepper; cook 3-4 minutes.
5. Add kale and cook 1-2 minutes.
6. Turn off heat and move off burner.
7. Add parchment paper to large baking sheet and spread nachos evenly.
8. Add veggie/bean mixture over nachos evenly, then sprinkle cheese over mixture.
9. Add any additional spices if desired.
10. Put in middle or top rack for 7-8 minutes, or until cheese has melted.
11. In the meantime, add yogurt to medium bowl, stir in squeezed lime juice, paprika.
12. Pull nachos out of oven add tomatoes & avocado and yogurt mixture. Enjoy!

Nutrition Information

Sodium	189 mg
Protein	15 g
Fiber	12 g
Carbs	2.2 g
Calories	360
Potassium	916 mg
Calcium	220 mg

Do it Better Wellness LLC

Print Recipe