Vegetable Nachos

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8 servings

This nacho recipe's got all the Tex-Mex flavor you could ask for, with cheesy beans, cilantro-sour cream and fresh vegetables.

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What You Need

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Make It

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  • 1. Cut flour tortillas into 6 wedges each. Arrange wedges in a single layer on ungreased baking sheets. Bake in a 350 degree F oven for 10 to 15 minutes or until dry and crisp.
  • 2. In a small mixing bowl stir together the sour cream and finely snipped cilantro; cover and chill.
  • 3. In a large skillet cook zucchini, onion, carrot, and cumin in hot oil over medium heat for 3 to 4 minutes or until vegetables are crisp-tender. Stir in pinto beans.
  • 4. Arrange tortilla chips on an 11- or 12-inch ovenproof platter or on a baking sheet. Spoon the bean mixture onto the chips. Sprinkle with chili peppers and tomato; top with cheese. Bake in a 350 degree F oven for 5 to 7 minutes or until cheese is melted.
  • 5. To serve, transfer nachos to a serving platter. If desired, garnish with additional cilantro. Pass the sour cream mixture and, if desired, the salsa. Makes 8 servings.

Make Ahead

Prepare the tortilla chips; cool and store in an airtight container at room temperature for up to 4 days or in freezer up to 3 weeks.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 234
% Daily Value
Total fat 7g
Saturated fat 2g
Cholesterol 7mg
Sodium 498mg
Carbohydrate 32g
Dietary fiber 4g
Protein 10g

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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