Vegetarian Nachos is not an oxymoron!
Many of my meat eating friends have always mentioned that veggie burgers and veggie nachos don’t have a place in this universe.
I have proved them wrong, time and again, yet, they refuse to accept it. Now, I am in the market for new friends, preferably vegetarian.
Here is a vegetarian nachos recipe that all meat eaters can get behind. The recipe is about comfort food and it is about Cinco de Mayo!
Years ago, the best vegetarian nachos I had were in a hole-in-the-wall restaurant in Manhattan. They put mangoes in their nachos and that blew my mind! They also had a Pico de Gallo made from pineapples and tomatoes. Since then, I have been bitten by the Nachos Bug!
For my blog, I wanted to pay homage to that hole-in-the-wall restaurant where I first fell in love with beans and cheese. What better time to pay homage to it than on Cinco de Mayo?
Yes, I can appreciate the underlying irony.
Nachos are an Americanized Mexican dish and Cinco de Mayo is an Americanized Mexican Holiday.
Regardless of its origins, I can’t help getting caught up in the spirit of Cinco de Mayo.
Some days, I like to browse the clearance section of Target and get lucky once in a while. I found these tiny cast iron skillets for only $2!
They are perfect for individual vegetarian nachos. This will work great as an appetizer for my Cinco de Mayo guests and also have a portion control factor to them. Add Margaritas and you have the formula for a great party.
Mangoes make this recipe. Guests are not expecting a layer of sweetness to go along with the spiciness of the nachos, but, they are delighted when they first bite into it. If you don’t have fresh mangoes, you can substitute Pineapples. Canned pineapple will work if you can’t get fresh pineapple
If you are looking to make a healthy vegetarian nachos recipe, skip the cheese in my recipe and use low fat nachos. Also, you can use the Greek yogurt dip recipe from Food.com instead of the sour cream dip.
A while back, I had made 5 tomato salsa which would go GREAT with recipe. Prepare the recipe as described below and top it with the 5 tomato salsa or use it as a dip.
What is your favorite Cinco de Mayo dish?
Recipe Details (Makes 2 portions of Vegetarian Nachos)
- For the Nachos
- – 3 cups of Nacho chips
- – 1 cup of black beans, soaked overnight. If you don’t have fresh Black beans, use canned black beans.
- – 1 cup of pinto beans, soaked overnight. If you don’t have fresh pinto beans, use canned pinto beans.
- – 1 cup of frozen sweet corn
- – 1 fresh Jalapeño or 2 tsp of Jalapeño in a jar
- – ½ of a red onion
- – 1/2 of an Avocado
- – ½ of a ripe mango
- – 2 tsp of Taco seasoning packet
- – 1 tsp of cumin seeds
- – 1 tsp of sunflower oil
- – 1 cup of Mexican blend shredded cheese
- – Juice of ½ lemon
- For the sour cream dip
- – 1 cup of sour cream
- – 1 tsp of salt
- – 1 tsp of freshly ground pepper
- – Preheat the oven to 375 or set the toaster oven to 300
- – If you are using canned Pinto and black beans, wash them thoroughly with cold water
- – Cut the onions, Jalapeño, avocado and mangoes finely
- – Heat a small pan and add the oil
- – Add cumin seeds and allow them to brown slightly
- – Add the beans and corn to the oil
- – Add the taco seasoning and mix well
- – In a mini skillet, place a bed of nacho chips
- – Add a layer of the beans and corn mixture
- – Top with mango, avocado, onions and jalapeño
- – Top with cheese
- – Add another layer of nachos and repeat the toppings
- – Be generous with the final cheese topping
- – Place the skillet in the oven and allow the nachos to cook for about 7-10 minutes depending on your oven
- – While the vegetarian nachos are in the oven, prepare the Sour Cream dip by mixing the ingredients