Squash, Corn + Bean Nachos
Why we love it:
- 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)
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.
Mix together the spices in a small bowl. Set aside.
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.
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.
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.