Menu Monday: Vegetarian Nachos

Ooh yum!

Ooh yum!

I’m going to apologize for the lack of a Menu Monday post for last week, we had several days of internet issues and there is no way for me to post pictures from my camera using my phone.  This post is a day late because it’s spring soccer for the kids and that’s Mondays and Wednesday’s for the kids.  I double the recipe found here.

This is a fast dinner that’s really popular with the kids (and adults).

Several avocados

Several avocados

...sliced..

…sliced..

...and diced.

…and diced.

Several tomatoes

Several tomatoes

That also got sliced, but we had company and I got distracted from taking pictures.

Naked chips looking for topping.

Naked chips looking for topping.

They get topped with one can of refried beans; one can of black beans, drained and rinsed; some frozen corn, the avocados and tomatoes, and cheese.

All layered up and oven ready.

All layered up and oven ready.

The finished dish

The finished dish

Ooh yum!

Ooh yum!

Vegetarian Nachos

  • 8-10 cups tortilla chips
  • 3 cups shredded Monterey Jack cheese
  • 2 avocado, halved, seeded, peeled and diced
  • 2 Roma tomato, diced
  • 1 cup canned black beans
  • 1 cup refried beans
  • 2/3 cup corn kernels
  • ½ cup green chilis

Preheat oven to 375 degrees F. Lightly coat 1 9×13 baking dish with nonstick spray.

Spread tortilla chips into the prepared baking dish. Top with cheese, avocado, tomato, beans, corn and green chilis.

Place into oven and bake until cheese has melted, about 10 minutes.

See you next Monday when we’ll be featuring my ‘recipe’ for calzones.  Find the rest of our featured recipes here.

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