• Lisa Jarvis

Summer Veggie Nachos


Nachos just got healthier! How about a big platter of these beautiful, cheesy nachos this weekend? I topped these nachos with yummy fresh summer veggies and Monterey Jack cheese and quickly baked them in the oven. Topped them with cilantro and served them with sour cream and salsa. They were delicious! I baked them and served them on this baking sheet, but you can also put parchment paper under it to bake, and then lift up the nachos with the parchment paper and transfer them to a prettier platter. We were just lazy and the whole family dug into them right off the baking sheet! These are a great appetizer, party platter, or quick meal! Enjoy!


Here's what you need:


6-8 0z of your favorite tortilla chips

2 cups Monterey Jack cheese, shredded

1 large avocado, peeled and cubed

1 cup canned black beans, rinsed and drained

1/2 cup cherry tomatoes, halved

1 small yellow squash thinly sliced

1 jalapeno pepper, seeded and sliced

1/4 cup fresh cilantro

1 lime, cut in wedges for garnish

sour cream and salsa for garnish


Preheat the oven to 425. Spray a baking dish with cooking spray, or line it with parchment paper. Lay the chips on the baking sheet in a single layer. Top the chips with 1 1/2 cups of the cheese. Next top with the squash, tomatoes, jalapeno, black beans, and avocado. Sprinkle with the rest of the cheese. Bake at 425 for about 10 minutes or until the cheese is melty. Garnish with the cilantro, lime wedges, and serve with sour cream and salsa. YUMMY!



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