Veggie Nachos Recipes

Steps:

• In a skillet, cook beef over medium heat until no longer pink, drain. Add 3/4 cup water and taco seasoning. Simmer for 15 minutes., Meanwhile, in a large saucepan, bring remaining water to a boil. Add broccoli and cauliflower. Cook for 2 minutes; drain. , Place chips on a large ovenproof serving platter. Top with beef mixture, broccoli and cauliflower. In a bowl, combine soup, milk and red pepper. Drizzle over vegetables. Sprinkle with olives. , Bake at 350° for 10 minutes or until heated through.

Steps:

• Place tortilla chips on a large serving plate.
• Heat oil in a skillet over medium heat. Add bell peppers and cook 1 minute. Add onions and cook 2 minutes more. Add tomato and corn, cook 2 minutes while seasoning with chili powder, onion powder, and garlic salt. Remove from heat.
• Place nacho cheese in a microwave-safe bowl and heat in the microwave for 2 minutes. Pour cheese carefully over tortilla chips. Pour vegetables over cheese. Top with jalapenos.

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with aluminum foil.
• Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes.
• Arrange tortilla chips on the baking sheet. Spoon refried bean mixture over chips. Sprinkle pepper Jack cheese, green bell pepper, and onion on top.
• Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.

Steps:

• Preheat oven to 350˚F (175˚C).
• In a large pot, over medium-high heat, bring lentils, broth, salt, pepper, chili powder, cumin, garlic powder, and oregano to a boil. Once boiling, reduce to a simmer, cover and cook for 35 minutes.
• Once cooked, mix in the corn and black beans.
• On a baking sheet, place a layer of tortilla chips, followed by the lentil mixture and cheese.
• Add another layer of tortilla chips, lentils, and cheese.
• Bake for 8-10 minutes, or until the cheese has melted.
• Top with lettuce, tomatoes, red onion, jalapeños, and guacamole, and cilantro.
• Enjoy!

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Cut each of the tortillas into 8-10 triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 7-8 mins until crisp and leave to cool.
• Heat the grill to high. Grill the peppers, skin-side up, for 7-10 mins until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley.
• To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.

Steps:

• Combine first 8 ingredients.
• Spoon 2 tsp.
• vegetable mixture on each tortilla chip; divide cheese evenly among chips.
• Broil 6 inches from heat 1 minute or until cheese melts.
• Yield: 26 appetizers To make Corn Tortilla Chips: Cut 3 (2 1/2 inch) circles from each tortilla using a biscuit cutter.
• Dip tortillas in water; drain on paper towels.
• Place rounds in a single layer on an ungreased baking sheet.
• Bake at 350* for 10 minutes or until chips are crisp and begin to brown.
• Remove from oven, and let cool.
• Yield: 26 nacho chips.

Steps:

• Preheat oven to 350°F. Arrange tortilla chips closely together on ovenproof plate. Combine 1/3 of cheese, beans, corn, cilantro, tomato, green onion and chilies in medium bowl. Add salsa and toss to distribute evenly. Spoon vegetable mixture over chips. Sprinkle remaining cheese over. Bake until heated through and cheeses on top is melted, about 15 minutes. Serve immediately.