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Spicy Vegetarian Nachos

Vegetarians rejoice! These nachos are full of veggies, cheese and pack some extra heat.

7 votes
  • 1 bag (220 g) Tostitos Cantina® Extra Thick Tortilla Chips
  • 1 tbsp (15 mL) olive oil
  • 2 cups (500 mL) finely shredded kale (ribs removed)
  • 1 cup (250 mL) drained rinsed white kidney or cannellini beans
  • 2 canned chipotle peppers in adobo sauce, finely chopped
  • Pinch each salt, pepper and cumin
  • 2 cups (500 mL) shredded Monterey Jack Cheese
  • 1 green onion, sliced
  • 1 cup (250 mL) prepared salsa verde
How to make it
  1. Heat oil in large nonstick skillet set over medium heat; cook kale, beans, peppers, salt, pepper and cumin for about 5 minutes or until beans are heated through and kale has wilted.
  2. Lay tortillas in single layer on parchment paper–lined baking sheet. Sprinkle bean mixture and cheese over top; broil for about 1 minute or until cheese has melted. Sprinkle with green onion and serve with salsa verde.

Tip: Add chopped tomatoes and sliced green olives if desired.