Veggie Nachos
Meat-eaters have all the fun when it comes to loaded nachos—toppings like ground beef, pork carnitas, and chorizo leave the veggie-lovers staring longingly at the cheesy plate, wishing they could partake. This veggie-friendly spin on the Tex-Mex favorite offers something everyone can enjoy—just be prepared to share, because even the carnivores will want a bite.
Veggie Nachos
Yield: 6 servings
Cook Time: 40 minutes
Ingredients:
- 1 tablespoon extra virgin olive oil
- 2 spring onions, bulbs and tender green parts chopped
- 1 clove garlic, minced
- 1/4 teaspoon sea salt
- 1 medium potato, peeled and cubed
- ½ (6- to 7-ounce) tube textured veggie protein or soy chorizo
- 8 sun-dried tomatoes, chopped
- 1 teaspoon chopped fresh oregano leaves
- 1 cup shredded cheddar, pepper jack, or a combination
- 1 (13-ounce bag) tortilla chips
- Pickled jalapeño slices, sour cream, and hot sauce, for serving
Directions:
- Preheat oven to 350˚F.
- Heat oil in a medium skillet over medium. Add onion, garlic, and salt; cook until soft and lightly browned, stirring occasionally, about 6 minutes. Add potato; cover and cook about 10 minutes, stirring occasionally, until just tender enough to break with your spatula.
- Uncover skillet; add veggie protein or soy chorizo, stirring and breaking up into small pieces with your spatula. Cook until well browned, about 10 minutes. Add sun-dried tomatoes and oregano; mix well and remove from heat.
- Cover a cookie sheet or jellyroll pan with foil; arrange chips in a single layer. (To make the entire batch at once, you may need two sheets or pans.) Spoon potato mixture evenly over chips; cover liberally with cheese.
- Bake 5 to 6 minutes, or until cheese is melted. Remove from oven and slide onto a plate, or serve as is. Optionally, top with pickled jalapeño slices and serve with sour cream and hot sauce.