These roasted vegetable nachos are perfect as an appetizer or dinner!
Hey yall! Confession time. I’m a stress eater. And I wish I was a fruit and green tea stress eater but I’m not. I’m a straight up comfort food seeker. When the ish hits the fan, I hit the fridge. So when my site was down for 4 (maybe 5 days.. I stopped counting) I went straight for my foodie favorites.
I made homemade guacamole twice in the 4 (or 5) day period. I made homemade queso (recipe coming soon) and I made these roasted vegetable nachos.
Clearly my idea of stress-induced comfort food is anything Mexican. Which sort of surprised me because I would have guessed pasta for myself. But during the time my site was down all I wanted was Mexican eats. I even made shredded chicken tacos with homemade mango salsa.
I had a serious case of “eat all the Mexican food”. And I’m not saying that it was a bad thing.
I feel like these roasted vegetable nachos are my attempt at a comfort food with a dash of healthy. As much as I love tortillas and cheese I also love fresh vegetables. I bought a steamer basket a few months ago and it’s one of my favorite kitchen gadgets.
Since it was cold-ish out down here when I was eating all the cheese and guacamole, I decided to roast my veggies instead of steam them. I added a little garlic powder and salt to them before sliding them in the oven to roast. Let me tell you – my house smelled ahhhhh-mazing!
And I didn’t feel TOO bad eating half of the cookie sheet either. I mean.. it’s covered in fresh roasted vegetables. It can’t be that bad for you, right?! (That’s what I told myself anyways.)
For the nachos I used flour tortillas and baked them until crisp. I love a soft/semi-crispy flour tortilla chip over the plain ones. Feel free to use whatever chips you prefer.
- 10-15 flour tortillas
- 1 large zucchini, sliced
- 1 large yellow squash, sliced
- 1 red bell pepper, diced
- 1 cup of slivered carrots
- 1 cup of black beans, rinsed
- 1 cup of corn
- 1 teaspoon olive oil
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2-3 cups of white cheese of choice, shredded (I used a white sharp cheddar)
- cilantro to taste
- Preheat the oven to 350. Slice the tortillas into triangles and place on a lined cookie sheet. Bake for 15 minutes, or until they start to get crispy.
- While the tortillas are baking, mix together all the vegetables in a large bowl. Add in the olive oil and spices. Toss to coat.
- Spread the vegetables over the tortilla chips evenly. Cover with the cheese and place back in the oven.
- Bake for 15-20 minutes or until the cheese is melted and starting to bubble.
- Remove, top with cilantro and enjoy!
Like it? PIN IT!