We have a full-on main course meal that, despite begin loaded with veggies, kids will devour. With 300 cals per serving and do-ahead steps, everyone wins with our goodie two-cheese nachos. It’s what’s for dinner.
The recipe comes to us from Cooking Light magazine, which if you have noticed or cared, is quite the useful guidebook for our harried real food kitchens. Preparation is easy and I see it in really three stages, enabling the do-ahead promise especially at the first stage which is enhancing the black bean layer to the nachos.
Zucchini prep tip: remove the seeds then chop remaining fleshing into a small dice. A chef once told me that seeds make the squash mushy and then shared how to easily remove them. Simply slice the squash into long quartered spears and slice off the long pointed seeded edge from each spear.
Next up, tortilla chips. We used GF corn tortillas, but use flour if you prefer the taste or rip open a bag if you prefer the haste.
Sliced wedges, light sprayed with oil and salted, crisp in a few minutes. Chips can be saved for later use as well. I transferred the tortilla chips to a metal serving platter before adding shredded cheese, the first layer, and broiling to melt. The platter cools enough for table service. At dinnertime, assembly comes together in a flash.
Goodie Two-Cheese Nachos
Shredded Mexican-blend cheese and queso fresco (or cotija) provide luscious taste, but in reasonable measures. To avoid soggy zucchini, see our prep tip above. Â The bean recipe is good enough to eat without the tortilla chips and toppings.
preptime: 30 min Â Â Â Â Â Â Â Â Â Â Â Â Â 4 servings
- 1 Tbsp canola oil
- 1 cup chopped red onion
- 2 garlic cloves, minced
- 1 cup chopped zucchini*
- 1 cup fresh corn kernels
- 2 Tbsp thinly sliced jalapeno pepper
- 1/2 tsp ground cumin
- 1/3 tsp chili powder
- 1/4 tsp kosher salt
- 1 can organic black beans, rinsed and drained
- Heat oil in a skillet. Add onion, cook 5 min.
- Add garlic, cook 30 seconds.
- Add zucchini and next ingredients through salt.
- Add the beans and heat through.
- Meanwhile, prepare the tortillas.
- Beans (above)
- 8 Â 6″ corn tortilla, cut into wedges
- cooking spray
- 2 oz shredded reduced-fat Mexican-blend cheese (1/2 cup)
- 3/4 cup diced peeled avocado (1 small)
- 2 oz crumbled queso fresco (1/2 cup)
- 1/4 cup chopped fresh cilantro
- 1 medium tomato, diced
- 4 lime wedges
- Lay tortilla wedges on large baking sheet. Lightly spritz tortillas with cooking spray and add salt. Â Broil for 2 minutes, turn wedges, spray again and broil for another 2 minutes. Use immediately or save for later.
- Arrange chips to form a bottom layer for nachos. Â Sprinkle Mexican-blend cheese over chips and broil until melted. About one minute.
- Assemble nachos: Top with warmed bean mixture, queso fresco, tomato, avocado & cilantro.
- Serve with lime wedges.
- Make beans & tortilla chips ahead of time.
- Use store-bought chips.
recipe adapted from Cooking Light and provided by your friends at crunchtimefood.com