Roasted Vegetable Nachos

Nachos are the perfect vehicle for everything from beans to shredded chicken to leftover roast vegetables—just cover with cheese and bake! For this vegetarian clean-out-the-fridge version, I topped the nachos with fresh sweet corn, roasted sweet potatoes and butternut squash, and canned black beans, but feel free to get creative! Vegetable nachos are a great appetizer for a crowd, as it comes together in minutes, and people can add their own toppings. 

Recipe and photo by Maren Ellingboe

Ingredients

• 14 oz tortilla chips (enough to line the bottom of a casserole or sheet tray)
• 3 cups roasted vegetables, such as sweet potato, squash or cauliflower
• 2 c fresh or frozen corn
• 1 15-oz. can black beans, drained & rinsed
• 3 c shredded Monterey Jack cheese

To Serve:

• Sour cream
• Pickled onions
• Sliced jalapeños
• Chopped cilantro
• Sliced avocado
• Hot sauce or salsa

Instructions

1. Preheat oven to 425°. Line a rimmed baking sheet with foil.
2. Spread half of tortilla chips on baking sheet. Top with half of roasted vegetables, corn and beans, followed by half of cheese. Repeat with remaining chips, vegetables, beans and cheese.
3. Bake for 10 minutes, until cheese is melted and chips are beginning to brown. 
4. Serve immediately with your choice of toppings.

Recipe Notes and Variations

• Though this recipe is vegetarian, it would also be delicious with shredded roast chicken, crumbled chorizo, or browned ground beef cooked with taco seasoning.
• If you have leftover roasted vegetable nachos, though doubtful, cover them in salsa and serve with fried eggs for chilaquiles or scrambled eggs and leftover tortilla chips for Migas.