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Growing up, we didn’t eat too many meat meals. I know most people think of Mexican food as being full of fried meat and lots of cheese. That’s not the Mexican food that I know. You gotta think about how Mexicans live. I’ll use my father’s family’s ranch as an example. If we wanted meat, we had to raise the cow.
This picture is of the ranch. It is my Unzueta family’s home outside of Canatlán, Durango, Mexico. Dirt roads, dogs wandering around, men in sombreros and boots.
For my quinceañera, my family killed a goat in my honor, and we ate for 4 days! Do you see why we have “weird” food? Tacos de lengua (tongue tacos) or tacos de cabeza (head tacos). Both delicious!
There is no wasting on the ranch. EVER! Sure, there are grocery stores, but they aren’t well stocked. What did we eat while we were waiting for the cows to get fat? Baked Vegetarian Nachos.
Here’s what you do… Lay out the Tortilla Chips
on a sheet pan.
When the fridge is full with leftovers – leftover beans, leftover corn, the cilantro that’s about to turn yucky – this is the dish I make. Baked Vegetarian Nachos is the best “dump from the fridge” meal. Add salsa on top of the tortilla chips. I’m using my Roasted Tomatillo Salsa, but you can add whatever you have on hand. Next are your toppings. In this case, corn
, pinto beans
, tomatoes, peas, and cheese. FYI, You can use frozen corn and peas.
I put a layer of Shredded Cheese
over everything. Stick this under the broiler for 5-8 minutes uncovered, or until the cheese is melted and ooey and gooey.
Lastly, top with Sliced Jalapeños
and the Pickled Carrots
. Fun fact to share at your next cocktail party: In Mexico, the can of sliced jalapeños is actually called “jalapeños nachos.” It’s like they read my mind.
Sure, you can add meat, but every now and then, I like to go meatless but never tasteless.. Easy and always a crowd pleaser with the family. Baked Vegetarian Nachos make the best weeknight meal. Far easier than killing a goat. Enjoy!
Baked Vegetarian Nachos
Ingredients
- 2 cups tortilla chips
- ¼ cup your favorite salsa
- 1/2 cup pinto beans cooked
- ¼ cup frozen corn
- ¼ cup frozen peas
- 1 tomato diced
- 1 cup Monterrey Jack cheese shredded
- pickled jalapeños sliced
- Green onion sliced
- Cilantro chopped
Instructions
- On a large sheet pan, spread out the tortilla chips.
- Top the tortilla chips with your favorite salsa.
- Add the pinto beans, corn, peas, and tomato.
- Spread Monterrey Jack cheese evenly over the chips and toppings.
- Place under the broiler for 5-8 minutes, or until cheese is melted.
- Add pickled jalapeños, green onion, and cilantro.
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This looks amazing. A great vegan alternative to meat nachos! And in time for Cinco de Mayo celebrations too.
Yes and yes. Love meatless meals.
This just made my day! I must make this!
So easy to make. You’re going to love them.
Mmm, nachos! They look delicious!
Thank you! I love nachos!
I could demolish that right now… you’re making me hungry!
LOL. I know what you mean. 🙂
Those look so good! I love choosing meat-free options as much as possible.
Me too. I like to go meatless a few times a week. 🙂
You’re such a genius! This is totally perfect for leftovers! I gotta make this the next time we have a ton in the fridge.
You are too kind. Thank you!
That looks amazing! My dad grew up on a farm, so they had the same approach to food: if they didn’t grow it or raise it, they didn’t eat it. I love how inventive my grandparents had to get with their food as a result!
Yes! We had the same saying.. but in Spanish 🙂