Summer Veg Nachos with Black Beans

Is there anything better than a plate full of crispy tortilla chips smothered in cheese? There is! It’s a plate with tortilla cheese, smothered in cheese then loaded with lots of vegetables and beans which luckily for you, is where this recipe comes in.

Nachos for dinner!

We take our nachos pretty seriously. They aren’t a snack-food in our house. Typically I make a big mess of nachos for a movie night dinner. No plates are involved- just a family, together, with a big bowl of loaded nachos.

What’s great, however, is these nachos could easily serve as a solid app for a party. Load the bowl up with a side of limes and you’re ready to go.

Vegan-it

I think what I love about these nachos is that with a solid vegan cheese recipe, they are a fantastic vegan recipe. You could easily to swap in vegan cheese but I have a love of this butternut squash queso.

Seasonal adaptations

Finally, we’re all about these nachos year-round. During the cooler months, roasted sweet potatoes and butternut squash are our favorite toppings. Occasionally we’ll do sauteed greens. If we’re really wanting to go big, we’ll make this chili and top our nachos (extra delicious!)

Summer Veg Nachos with Black Beans

Print Recipe

★★★★★

5 from 2 reviews

• Author: Erin Alderson
• Prep Time: 15
• Cook Time: 20
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: appetizer
• Method: stovetop

Ingredients

Scale 1x2x3x

Bean Topping

1 ear of sweet corn

1 bell pepper (red, green, or do half of each

½ medium red onion

1 small zucchini

2 tablespoons olive oil

1 15oz can Black Beans
½ teaspoon cumin

¼ teaspoon salt

Cheese Sauce

3 cup freshly grated cheddar cheese

1 ½ tablespoon cornstarch

¾ teaspoon smoked paprika

¾ teaspoon garlic powder

¼ teaspoon salt

½ cup to ¾ cup whole milk

Nachos

8 ounces tortilla chips

1 cup guacamole, for serving

Cilantro, for serving

Instructions

• Begin by preparing the vegetables. Remove the kernels from the corn and dice the pepper, onion, and zucchini. Heat a large skillet over medium heat. Add olive oil followed by all the diced vegetables and sweet corn kernels. Cook until the vegetables are just tender; 6 to 8 minutes.
• Drain and rinse the can of black beans and add to the pan along with the cumin and salt. Stir and cook just until the beans are warm. Turn off heat and make the cheese sauce.
• To make the sauce, combine the shredded cheese with cornstarch, paprika, garlic, and salt. Turn on the heat to medium low and stir to coat the cheese with cornstarch. Once the cheese begins to melt, add about ½ cup of milk in. Whisk and let the milk heat/cheese melt. Continue until the cheese sauce is smooth and has thickened, about 4 minutes. If the sauce is too thick (it should drizzle), add a splash or two of milk.
• Place the tortilla chips in a large shallow bowl. Top with cheese followed by the vegetable mixture. Finish with the guacamole and cilantro. Serve immediately.