Veggie Nachos

You can still eat your nachos and cheese but by adding veggies and legumes you can make it a healthy snack or meal, packed with vitamin and minerals!

Vegetarian nachos
Serving Size


2 tablespoons
olive oil
1 cup
red onion, chopped
garlic clove, minced
to taste
black pepper, freshly ground
1 ½ cups
canned low-sodium white beans, rinsed and drained
1 cup
match stick carrots
red bell peppers
4 cups
fresh kale stems trimmed, well washed and dried
1 cup
shredded Monterey Jack cheese
1/2 bag
tortilla chips
1 container
grape tomatoes
avocado, ripe, peeled, and coarsely chopped
lime, juiced
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Heat a large skillet on medium with oil.
  3. Add onion and garlic, cook down 2-3 min. 
  4. Add corn, beans, carrots, red pepper and black pepper; cook 3-4 minutes.
  5. Add kale and cook 1-2 minutes.
  6. Turn off heat and move off burner.
  7. Add parchment paper to large baking sheet and spread nachos evenly.
  8. Add veggie/bean mixture over nachos evenly, then sprinkle cheese over mixture.
  9. Add any additional spices if desired.
  10. Put in middle or top rack for 7-8 minutes, or until cheese has melted.
  11. In the meantime, add yogurt to medium bowl, stir in squeezed lime juice, paprika.
  12. Pull nachos out of oven add tomatoes & avocado and yogurt mixture. Enjoy!

Nutrition Information

Calories 360
Protein 15 g
Carbs 2.2 g
Sodium 189 mg
Potassium 916 mg
Fiber 12 g
Calcium 220 mg