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
- 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
- Sour cream
- Pickled onions
- Sliced jalapeños
- Chopped cilantro
- Sliced avocado
- Hot sauce or salsa
- Preheat oven to 425°. Line a rimmed baking sheet with foil.
- 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.
- Bake for 10 minutes, until cheese is melted and chips are beginning to brown.
- 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.