Best Southwest Veggie Nachos Recipes

Southwest Veggie Nachos image

Provided by Marge Perry

Yield Makes 6 servings

Number Of Ingredients 14

Vegetable oil cooking spray
6 ounces baked tortilla chips
1 can (15 ounces) low-sodium black beans, rinsed and drained
1 green bell pepper, diced
1/2 cup frozen corn, thawed
1/4 teaspoon ground cumin
1/4 cup sliced black olives
3 tablespoons pickled jalapeño slices
1 1/2 cups reduced-fat shredded Mexican blend cheese
4 large plum tomatoes (about 12 ounces), chopped
1/2 cup chopped red onion
1/4 cup cilantro, chopped
1 teaspoon fresh lime juice
1/2 avocado, diced

Steps:

Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.

Southwest Veggie Nachos image

Provided by Mikekey *

Time 20m

Number Of Ingredients 13

6 oz tortilla chips (use baked, not fried)
1 can(s) (15 oz) low-sodiem black beans, drained and rinsed
1 green bell pepper, seeded and diced
1/2 c frozen corn, thawed
1/4 tsp ground cumin
1/4 c sliced black olives
3 Tbsp pickled jalapeno slices
1 1/2 c reduced-fat shredded mexican cheese blend
4 large plum tomatoes
1/2 c chopped red onion
1/4 c cilantro, chopped
1 tsp fresh lime juice
1/2 avocado, diced

Steps:

1. Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet.
2. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes.
3. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Top hot nachos with this mixture and serve.

Southwest Veggie Nachos image

Provided by @MakeItYours

Number Of Ingredients 14

Vegetable oil cooking spray
6 ounces baked tortilla chips
1 can (15 ounces) low-sodium black beans, rinsed and drained
1 green bell pepper, diced
1/2 cup frozen corn, thawed
1/4 teaspoon ground cumin
1/4 cup sliced black olives
3 tablespoons pickled jalapeño slices
1 1/2 cups reduced-fat shredded Mexican blend cheese
4 large plum tomatoes (about 12 ounces), chopped
1/2 cup chopped red onion
1/4 cup cilantro, chopped
1 teaspoon fresh lime juice
1/2 avocado, diced

Steps:

Heat oven to 425°F. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.
We subbed baked chips for fried. Same flavor, less fat.