Dinner/Mains

August 4, 2021

Loaded Summer Veggie Nachos

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Loaded Summer Veggie Nachos are a super fun way to get lots of vegetables into your meal! Nachos for dinner are a hit with young kids and kids-at-heart - I mean, who doesn’t love a pile of cheesy tortilla chips?! These Loaded Summer Veggie Nachos pile on fresh seasonal produce, black beans for protein, and can be topped with any (or all!) of your favorite extra toppings like salsa, sour cream, avocado, and cilantro. 

Sweet onion, zucchini, Swiss chard, corn, tomato - these nachos are a farmer's market of summer vegetables. The veggies are nestled in among chips, beans, and cheese, making these nachos a great option for anyone trying to work more vegetables into their meals. They’re colorful, flavorful, and easy to make!

Loaded Summer Veggie Nachos are an easy weeknight meal, casual food for the weekend, or even a great hearty appetizer to share with some friends over happy hour! Hit up your local farmer’s market this week and put these on your menu!

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Assemble your ingredients.

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Saute the vegetables, add the spices, then finish with the tomatoes and lime juice.

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Layer the nachos on a large rimmed baking sheet, starting with the chips, then refried beans, then veggies, then cheese. Repeat layers a second time with remaining ingredients. Tip: Use a slotted spoon to transfer the cooked veggies, to avoid the liquid that will make your nachos soggy!

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Bake the nachos in the oven until the cheese is melted. Remove from the oven and top with your favorite toppings, such as avocado, cilantro, salsa, and sour cream.

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Loaded Summer Veggie Nachos are a fun way to get lots of veggies on your plate!

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Original publication date: August 9, 2021

Loaded Summer Veggie Nachos

These Loaded Summer Veggie Nachos pile on fresh seasonal produce, black beans for protein, and can be topped with any (or all!) of your favorite extra toppings like salsa, sour cream, avocado, and cilantro.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

30

min

total:

40

min

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Ingredients

2 Tbsp. avocado oil

1/2 large sweet onion, diced

1 medium zucchini, diced

1 bunch Swiss chard, stems removed, leaves chopped

1 ear fresh corn, husked, kernels removed

3 cloves garlic, minced 

1 large tomato, diced

1 tsp. ground cumin

1 1/2 tsp. kosher salt

1/2 tsp. group black pepper

Juice of 1 lime

10-12 oz. bag tortilla chips (your favorite)

1 15-oz. can refried black beans

8 oz. jack cheese, grated


Additional optional toppings:

Sour cream, salsa, diced avocado, and/or minced fresh cilantro

Instructions

  1. Preheat oven to 350 degrees F. 
  2. In a large skillet, heat avocado oil over medium heat. Add diced onion and saute until translucent, about 5 minutes. 
  3. Add diced zucchini to the skillet, and saute about 4 minutes. 
  4. Add chopped chard leaves, corn kernels, and garlic to the skill and saute an additional 3-4 minutes, until all veggies are tender and chard leaves have wilted. 
  5. Add ground cumin, salt, and pepper, and saute about 30 seconds, until cumin is fragrant. 
  6. Add diced tomato and lime juice, and toss mixture until everything is well combined. Remove from heat. 
  7. On a large rimmed baking sheet, place half the tortilla chips in an even layer. Evenly distribute spoonfuls of half the can of refried black beans on top of the chip layer. Use a slotted spoon to transfer half the vegetable mixture evenly over the beans and chips. Evenly sprinkle half the grated cheese over the vegetables. Repeat the layer with the remaining tortilla chips, refried beans, vegetables, and cheese. 
  8. Bake the nachos at 350 degrees F for 15 minutes, until cheese is melted. 
  9. Remove sheet pan from the oven and top with desired additional toppings, such as sour cream, salsa, diced avocado, and/or minced fresh cilantro. 
  10. Serve immediately, and enjoy!

You might also like

Cheesy Bean Burrito Bowls
Spiced Eggplant and Chickpeas over Roasted Sweet Potatoes
Ultimate Caprese Sandwich

Hi there, I’m Kira!

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