Easy / 25 mins / By the Platter
Crispy tortilla chips are the base for a tantalizing mountain of nachos. Load them up w/ as many veggies as you wish. This is a good place to try some veggies you’re not too fond of quite yet (like mushrooms). Everything is tasty on a chip.
- Favorite Tortilla Chips
- Favorite Harvest Vegetables
- Harvest Beans
- (Opt) Chorizo or Soyrizo
- Favorite Grated Cheese Blend
- (Opt) Avocado
- (Opt) Favorite Salsa
I generally use two colors of chips, just for visual interest. I used colorful sauteed peppers & some cooked mushrooms along w/ soyrizo & white beans and of course cheese. Set the oven to 350 and layer your nachos on an oven proof dish.
I put a light layer of cheese on the tortillas first, then vegetables, more cheese, more vegetables & then the chorizo bean mix on the top. Remember chorizo is salty.
Top w/ a light sprinkle of cheese for effect & pop into the oven for about 15 mins, just to warm the nachos & melt the cheese to a light golden brown. I served mine on a table loaded w/ Hungry Harvest Mexican Fiesta fare. They shared garnishes of avocado & cukes & sea salt radish slices.
Invite friends over for this summertime feast. Lay it all out on a Mexican blanket. Add some warm tortillas & all these glorious dishes can share all the garnishes. Maybe make some Harvest sangria from our recipe page & celebrate the longest days of the year! ¡Que Viva Verduras!