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These vegetarian nachos are loaded with juicy corn, melted cheese, and a tangy avocado cream.

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Credit: Greg DuPree

Recipe Summary

hands-on:
20 mins
total:
30 mins
Servings:
6
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Great nachos rely on a few things: perfectly crispy chips, a bevy of tasty toppings, and enough cheese to sandwich the layers together. This vegetarian version does all this, and in a health-forward package to boot. There's paprika-spiked corn for pops of smoky sweetness, tender bits of sautéed zucchini, and a creamy avocado-yogurt topping that adds a dash of decadence to each bite. The toppings here add color and bright flavor. Serve family style for an easy dinner or as an appetizer for a bigger group. P.S. If you have one, it's worth using a mandoline to thinly shred the cabbage.

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper. Heat 2 tablespoons oil in a large skillet over medium-high. Add corn, paprika, and ½ teaspoon salt; cook, stirring often, until corn is tender, about 5 minutes. Transfer to a large bowl.

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  • Add remaining 1 tablespoon oil to skillet. Add zucchini and ¼ teaspoon salt; cook, stirring often, until golden and crisp-tender, 4 to 5 minutes. Transfer to bowl with corn and stir.

  • Spread half the chips onto prepared baking sheet. Scatter with half the corn-zucchini mixture and sprinkle with half the cheese. Repeat with remaining chips, corn-zucchini mixture, and cheese. Bake until cheese is melted and golden, about 10 minutes.

  • Meanwhile, blend avocados, yogurt, lime juice, and remaining ¾ teaspoon salt in a blender or food processor until smooth, about 1 minute.

  • Top nachos with cabbage, scallions, and cilantro. Dollop with some avocado cream. Serve with lime wedges and remaining avocado cream.

Kernels of Wisdom

Here's a fact: Corn is a nutritionally bountiful whole grain, just like oats and barley. It's rich in fiber, which aids digestion; contains B vitamins, for overall well-being; and helps protect your vision, thanks to carotenoids, the pigments that make it a vibrant yellow.

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