Squash, Corn + Bean Nachos

Active Time: 20 minutes

Total Time: 20 minutes

Vegetarian

Why we love it:

Nachos are a fun MYO meal - pull everyone into the kitchen to assemble their plates, or just serve the whole tray in the center of the table. It’s ok to have a causal, colorful, snack type meal to break up the monotony of dinnertime. This version is packed with veggies and beans so don’t be tempted to feel like this doesn’t count as dinner. Don’t sleep on the pickled onions and jalapeño though; it’s so simple and a really delicious homemade touch.

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Ingredients

4 Tablespoons Red Wine Vinegar
1 teaspoon White Sugar
1 teaspoon Kosher Salt (divided)
1 Red Onion
1 Jalapeño
1 teaspoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Ground Cumin
1 15-ounce can Pinto Beans
2 Zucchinis
2 cups Frozen Corn
1 teaspoon Canola Oil
1 package Tortilla Chips
4 cups Cheddar Cheese (shredded, or Jack or Mexican blend)
2 Green Onions
1 Avocado
4 Radishs
3 Tablespoons Sour Cream (optional to taste)

Cooking Instructions

1. PREHEAT THE OVEN TO 400 DEGREES
2. PICKLED ONION

Bring the vinegar to a boil and add the sugar and ½ teaspoon salt. Slice the red onion and jalapeño thinly and place in a mason jar or small bowl. Pour the hot vinegar over and add ¼ cup of cold water. Let sit in the fridge to cool.
3. SPICES

Mix together the spices in a small bowl. Set aside.
4. VEGGIES

Dice the zucchini into half-moons or small cubes. Add the corn (still frozen is fine). Toss with oil, then toss with the spice blend. Roast for about 6 minutes, stirring once.

Meanwhile, drain the can of beans and set aside. When you remove the veggies from the oven, add the beans and toss to coat them in the spices, too.
5. CHIPS

Use a large baking dish or sheet pan. Layer ⅓ of the chips on the bottom, top with ⅓ of the veggies and the cheese. Repeat 2x more with chips, veggies, and cheese until you’ve used everything up.

Transfer to the oven and bake for about 5 - 7 minutes or until everything is melted and hot.
6. SERVING

Top with sliced green onion, dice avocado, sliced radishes, and sour cream. Lift the jalapeños and onions out of the brine and add to the nachos.

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Substitutions

DAIRY FREE:

you can find dairy free cheese which would work here, or use refried beans instead of whole to give it some creamy texture. Add guacamole for the same reason
PESCATARIAN:

adding sauteed shrimp or flakes of sauteed white fish would be a slam dunk
PROTEIN:

add loose scrambled eggs before baking (they’ll firm up more in the oven)
MUST HAVE MEAT:

so many options here, saute ground meat and add on before baking, use leftover shredded or diced chicken, diced steak, shredded braised pork. Or use bacon or sausages
VEGGIES:

add or subtract specific vegetables to suit your tastes - peppers, mushrooms, broccoli, asparagus, all delicious
BEANS:

omit if you prefer

Prep Ahead & Use It Up

Make the pickled onion and jalapeño; keeps for a month in the fridge!
Cook the zucchini, corn and beans. Assemble nachos while they’re cold and just give an extra minute to warm through in the oven