Loaded Veggie Nachos

Recipe

Appetizer
Loaded Veggie Nachos

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Recipe Data

8
Servings
20min
Prep
35min
Total

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Description

A grilled version of vegetarian nachos with mushrooms and beans is so savory that you won't miss the ground beef.

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Servings and Ingredients

Ingredients
Serves 8
QuantityIngredientAdd
1 tbsp.Gustare Vita olive oil
1white onion, chopped
1(8-oz.) pkg. whole baby bella mushrooms, chopped
1 ½ tsp.Hy-Vee chili powder
1 tsp.Hy-Vee ground cumin
½ tsp.Hy-Vee salt
1(15-oz.) can Hy-Vee black beans, drained and rinsed
1 tbsp.fresh lime juice
8 c.Hy-Vee restaurant-style tortilla chips
½ c.Hy-Vee shredded sharp Cheddar cheese
2jalapeno peppers, seeded and sliced
1avocado, peeled, seeded, and cut into chunks
¼ c.Hy-Vee pico de gallo
¼ c.Hy-Vee plain Greek yogurt
Fresh cilantro, for garnish

Things To Grab

  • Medium skillet
  • Charcoal or gas grill
  • Aluminum foil

Directions

  1. Heat oil in a skillet over medium heat; add onion and cook until softened. Add mushrooms, chili powder, cumin, and salt. Cook for 5 minutes or until mushrooms are tender. Add beans and lime juice to skillet; cook until mixture thickens and beans are heated through. Set aside. 

  2. Preheat a charcoal or gas grill for direct grilling over medium heat. Layer two sheets of heavy-duty aluminum foil on a baking sheet. Fold up foil edges to form a 1-inch boarder.

  3. Arrange chips on foil; top with mushroom mixture, cheese, and jalapeno slices. Grill 4 to 5 minutes, or until cheese is melted. Top with avocado chunks and pico de gallo. Add Greek yogurt and, if desired, cilantro.

    Hyvee Culinary Expert Tip
    Chile peppers contain volatile oils that can burn your skin and eyes. When working with hot peppers, wear protective gloves.
    Hy-Vee Test Kitchen

Nutrition facts

Servings

300 Calories per serving

Amounts Per Serving

  • Total Fat: 17g
  • Cholesterol: 5mg
  • Sodium: 490mg
  • Total Carbohydrates: 31g
  • Protein: 9g

Daily Values

0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 6%

Recipe Source:

Hy-Vee Balance September 2018