Vegan Loaded Nachos
By Nicole KonstantinakosPublished on February 29, 2020
Time
1 hour
Yield
Serves 4 to 6
Ingredients
Tomatillo-Corn Salsa
1 tablespoon vegetable oil 1 onion, chopped fine1 teaspoon salt 3 garlic cloves, minced2 teaspoons minced fresh oregano or ½ teaspoon dried1 teaspoon ground coriander 12 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into ½-inch pieces1 cup frozen corn, thawedNachos
8 ounces tortilla chips 1 (15-ounce) can pinto beans, rinsed2 jalapeño chiles, stemmed and sliced thin3 radishes, trimmed and sliced thinLime wedge 1 Vegan Cheese Sauce recipeBefore You Begin
Serve with your favorite store-bought guacamole or our homemade Guacamole with Habanero and Mango. You can substitute your favorite corn salsa for the tomatillo-corn salsa in this recipe; be sure to drain the salsa through a fine-mesh strainer for 5 minutes before layering it in the nachos in step 2.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic, oregano, and coriander and cook until fragrant, about 30 seconds. Add tomatillos and corn, reduce heat to medium-low, and cook until tomatillos are softened, have released their moisture, and mixture is nearly dry, about 10 minutes. Let cool slightly, about 5 minutes.
- Spread half of tortilla chips evenly into 13 by 9-inch baking dish. Drizzle 1 cup nacho dip evenly over chips, then top with half of tomatillo-corn salsa, followed by half of beans and, finally, half of jalapeños. Repeat layering with remaining chips, nacho dip, tomatillo-corn salsa, beans, and jalapeños. Bake until warmed through and edges of chips on top layer are beginning to brown, 5 to 8 minutes.
- Let nachos cool for 2 minutes, then sprinkle with radishes; serve immediately with lime wedges.
for the tomatillo-corn salsa
for the nachos
Time
1 hourYield
Serves 4 to 6Ingredients
Tomatillo-Corn Salsa
Nachos
Ingredients
Tomatillo-Corn Salsa
Nachos
Ingredients
Tomatillo-Corn Salsa
Nachos
Why This Recipe Works
Since our Nacho Dip was such a crowd-pleasing success, we decided to use that as our starting point. Rather than default to the usual tomato-based salsa as a complementary topping, we opted for a quick-cooked salsa made with tangy, vibrant fresh tomatillos sautéed with sweet corn (frozen kernels were ideal for year-round convenience). Garlic, oregano, and coriander provided a bold, aromatic backbone and made the fresh flavor of the tomatillos pop. To avoid soggy chips, we cooked the tomatillo mixture until all the moisture had evaporated. We wanted to add a protein-rich component to our nachos, but refried beans weighed down the nachos with too much moisture. We opted for whole canned pinto beans instead, sprinkling them between each layer of chips. Jalapeños added freshness and heat to our nachos. Once we had layered all of our ingredients, it took just 5 minutes in the oven to heat the components and brown the top—any more and the chips became soggy.
Before You Begin
Serve with your favorite store-bought guacamole or our homemade Guacamole with Habanero and Mango. You can substitute your favorite corn salsa for the tomatillo-corn salsa in this recipe; be sure to drain the salsa through a fine-mesh strainer for 5 minutes before layering it in the nachos in step 2.
Instructions
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic, oregano, and coriander and cook until fragrant, about 30 seconds. Add tomatillos and corn, reduce heat to medium-low, and cook until tomatillos are softened, have released their moisture, and mixture is nearly dry, about 10 minutes. Let cool slightly, about 5 minutes.
- Spread half of tortilla chips evenly into 13 by 9-inch baking dish. Drizzle 1 cup nacho dip evenly over chips, then top with half of tomatillo-corn salsa, followed by half of beans and, finally, half of jalapeños. Repeat layering with remaining chips, nacho dip, tomatillo-corn salsa, beans, and jalapeños. Bake until warmed through and edges of chips on top layer are beginning to brown, 5 to 8 minutes.
- Let nachos cool for 2 minutes, then sprinkle with radishes; serve immediately with lime wedges.
for the tomatillo-corn salsa
for the nachos
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