All-Star Nachos
Written by Rachel, Posted in Appetizers, Beans, Cheese, Dinner, Grains, Legumes, Main Dishes, Vegetables, Vegetarian
| Nachos |
Recipe Type: Appetizer, Main
Author:
Serves: 3-4
Ingredients
- tortilla chips
- 1-8oz. pkg Tempeh (if you wanted to make this non-vegetarian and use meat, ground beef, chicken, or turkey would be good, or pulled pork, leftover roast beef, or shredded chicken)
- 1 C beans (black and pinto) (I used dried that I soaked overnight and cooked for 3-4 hours)
- 2 ears of corn, uncooked, kernels cut off the cob
- 2 tomatoes, about 1 1/2 C, chopped
- 1 bell pepper, chopped
- 1 sm.-med. zucchini, about 1 1/2 C, chopped
- 1/4 C onion, chopped
- 1 T chili powder
- 1 T smoked paprika
- 1 T sweet paprika
- 1 t ginger
- 1/2 t cumin
- pinch nutmeg
- 1/8 t cayenne pepper (or more if you like it spicier)
- 1/2 to 1 t salt
- 1/2 t pepper
- 1-2 C cheese (pepperjack and mozzarella), shredded
- salsa (for serving)
- Greek yogurt (for serving)
Instructions
- Heat pan, add oil. Crumble tempeh into pan and cook with seasonings, and all veggies except corn and tomatoes. Cook about 5 minutes, over medium heat.
- (If using the oven, pre-heat to 350F.) Add beans. Reduce to medium-low heat. Cook about 5 minutes.
- On a baking sheet spread chips in a single layer. Top with tempeh mixture and cheese. Bake at 350F for 5 minutes, or until cheese is melted (I used the toaster oven).
- Remove from (toaster) oven and top with corn and tomatoes. Serve with Greek yogurt and salsa for dipping!
