ABOUT THE RECIPE:
In addition to being a popular starter, these "Vegan Veggie Nachos" make a colorful dish that can stand in as a quick, fun lunch for kids and adults alike. Tomatoes and bell peppers help sneak in a serving of veggies, making these zippy "Nutritious Nachos" a real winner.
Makes 4 to 6 servings
INGREDIENTS:
8 to 10 ounces whole-grain tortilla chips, (use gluten-free if needed)
2 cups (1 pint) cherry or grape tomatoes, halved
1⁄2 medium green bell pepper, seeded and chopped
1⁄2 medium orange or red bell pepper, seeded and chopped
10 large green or black olives, pitted and sliced (optional)
2 to 3 tablespoons chopped fresh cilantro or parsley, or 2 to 3 teaspoons dried cilantro
Salt, to taste
10 to 12 ounces shredded vegan cheese
1 jar (12 to 16 ounces) mild, medium, or hot salsa
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
Spread the chips in a single layer on the lined baking sheets. Put the tomatoes, bell peppers, olives, and cilantro or parsley in a medium bowl and stir gently until thoroughly combined. Season with salt to taste.
Sprinkle the mixture evenly over the chips, then scatter the vegan cheese evenly over the top.
Bake for 10 to 12 minutes, or until the cheese is bubbly and the edges of some of the chips are golden brown.
Check frequently during the last few minutes of baking to ensure the chips don’t burn.
Serve on individual plates with the salsa alongside, or serve on a large platter with the salsa drizzled over the top.
Ingredients
Directions
ABOUT THE RECIPE:
In addition to being a popular starter, these "Vegan Veggie Nachos" make a colorful dish that can stand in as a quick, fun lunch for kids and adults alike. Tomatoes and bell peppers help sneak in a serving of veggies, making these zippy "Nutritious Nachos" a real winner.
Makes 4 to 6 servings
INGREDIENTS:
8 to 10 ounces whole-grain tortilla chips, (use gluten-free if needed)
2 cups (1 pint) cherry or grape tomatoes, halved
1⁄2 medium green bell pepper, seeded and chopped
1⁄2 medium orange or red bell pepper, seeded and chopped
10 large green or black olives, pitted and sliced (optional)
2 to 3 tablespoons chopped fresh cilantro or parsley, or 2 to 3 teaspoons dried cilantro
Salt, to taste
10 to 12 ounces shredded vegan cheese
1 jar (12 to 16 ounces) mild, medium, or hot salsa
INSTRUCTIONS:
Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper.
Spread the chips in a single layer on the lined baking sheets. Put the tomatoes, bell peppers, olives, and cilantro or parsley in a medium bowl and stir gently until thoroughly combined. Season with salt to taste.
Sprinkle the mixture evenly over the chips, then scatter the vegan cheese evenly over the top.
Bake for 10 to 12 minutes, or until the cheese is bubbly and the edges of some of the chips are golden brown.
Check frequently during the last few minutes of baking to ensure the chips don’t burn.
Serve on individual plates with the salsa alongside, or serve on a large platter with the salsa drizzled over the top.
