Nutritious Nachos-RECHARGED with summer veggies
When our girls were young, nachos were a favorite go-to meal along with quesadillas. These NUTRITIOUS and DELICIOUS nachos are covered with vegetable goodness, made on home baked tortilla chips and are an easy complete summer meal. Whip up a batch the next time you have a group over or just enjoy on a Sunday afternoon while watching a ballgame. If you have the time to grill your corn and let it cool a bit before you make this recipe it has a wonderful added bbq flavor but fresh cut off the cob works as well.
Ingredients
1-2 teaspoons olive oil
1 red onion chopped (1 cup)
3 cloves garlic minced
2 cups chopped zucchini
1 red pepper chopped
1-2 cups fresh corn (you can bbq first for added roasted flavor)
1 jalepeno pepper thinly sliced
2 teaspoon ground cumin
1½ teaspoon chili powder
2 teaspoon sea salt
1 can black beans drained and rinsed
½ pound ground turkey (optional if you want vegetarian version)
8-10 corn tortillas
½ cup grated Mexican cheese blend (cheddar and Monterey jack or colby jack)
½ cup queso fresco crumbled
1 avocado diced
1-2 tomatoes chopped
⅓ cup cilantro chopped
1 lime cut into wedges
Brown ground turkey seasoned with 1 teaspoon each cumin, chili powder and salt in skillet until completely cooked. Set aside
Saute onion and garlic in olive oil for 5 minutes on medium heat. Add zucchini, corn, red pepper, jalepeno, 1 teaspoon cumin, ½ teaspoon chili powder and 1 teaspoon salt and cook 5 more minutes. Add black bean and stir until heated through. Turn off heat and let cool.
Cut corn tortillas into quarters and spread out in a 15×10 inch jelly roll pan that has been coated with olive oil spray. Spray tops of tortillas with olive oil spray as well. Broil 2 minutes on each side. Watch carefully. Spread baked tortilla chips with grated Mexican cheese and broil for 1 minute until cheese melts.
Top cheese covered chips evenly with seasoned ground turkey. Add sautéed vegetables and then sprinkle with chopped tomato, avocado, cilantro and queso fresco. Serve and enjoy.
Serves 4-6 as a meal and more as an appetizer.
HUBBY APPROVED!!!!We both enjoyed this meal for dinner tonight and it was fantastic!!!!
- 1-2 teaspoons olive oil
- 1 red onion chopped (1 cup)
- 3 cloves garlic minced
- 2 cups chopped zucchini
- 1 red pepper chopped
- 1-2 cups fresh corn (you can bbq first for added roasted flavor)
- 1 jalepeno pepper thinly sliced
- 2 teaspoon ground cumin
- 1½ teaspoon chili powder
- 2 teaspoon sea salt
- 1 can black beans drained and rinsed
- ½ pound ground turkey (optional if you want vegetarian version)
- 8-10 corn tortillas
- ½ cup grated Mexican cheese blend (cheddar and Monterey jack or colby jack)
- ½ cup queso fresco crumbled
- 1 avocado diced
- 1-2 tomatoes chopped
- ⅓ cup cilantro chopped
- 1 lime cut into wedges
- Brown ground turkey seasoned with 1 teaspoon each cumin, chili powder and salt in skillet until completely cooked. Set aside
- Saute onion and garlic in olive oil for 5 minutes on medium heat.
- Add zucchini, corn, red pepper, jalepeno, 1 teaspoon cumin, ½ teaspoon chili powder and 1 teaspoon salt and cook 5 more minutes.
- Add black bean and stir until heated through. Turn off heat and let cool.
- Cut corn tortillas into quarters and spread out in a 15x10 inch jelly roll pan that has been coated with olive oil spray. Spray tops of tortillas with olive oil spray as well. Broil 2 minutes on each side. Watch carefully.
- Spread baked tortilla chips with grated Mexican cheese and broil for 1 minute until cheese melts.
- Top cheese covered chips evenly with seasoned ground turkey.
- Add sautéed vegetables and then sprinkle with chopped tomato, avocado, cilantro and queso fresco.
What favorite family recipe have you recharged by adding extra nutritious ingredients?
