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!
- 2 cups tortilla chips
- ¼ cup your favorite salsa
- ½ cup cooked pinto beans
- ¼ cup frozen corn
- ¼ cup frozen peas
- 1 tomato, diced
- 1 cup Monterrey Jack cheese, shredded
- Sliced pickled jalapeños
- Green onion, sliced
- Cilantro, chopped
- 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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