VEGGIE NACHOS RECIPE RECIPES

Name: Smoky veggie nachos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 7 soft corn tortillas; 1 tbsp rapeseed oil; 1 tsp sweet smoked paprika , plus extra to serve; 2 red peppers , halved and deseeded; 400g can black beans , drained and rinsed; ½ bunch of parsley , very finely chopped; 50g fat-free yogurt; 1 jalapeño , finely sliced; 4 spring onions , finely sliced; 4 medium tomatoes , deseeded and finely chopped; 1 small avocado , peeled, stoned and chopped; ½ small bunch of coriander , finely chopped; 1 small garlic clove , finely grated; 1 lime , zested and juiced; 1 tbsp rapeseed oil

SMOKY VEGGIE NACHOS RECIPE | BBC GOOD FOOD

Smoky veggie nachos recipe | BBC Good Food image

Serve a sharing platter of vegetarian nachos at your next informal drinks party. Unlike most party food, these nachos are healthy, boasting plenty of folate, fibre and vitamin c

Provided by Esther Clark

Categories Buffet, Snack

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 15

Ingredients

7 soft corn tortillas
1 tbsp rapeseed oil
1 tsp sweet smoked paprika , plus extra to serve
2 red peppers , halved and deseeded
400g can black beans , drained and rinsed
½ bunch of parsley , very finely chopped
50g fat-free yogurt
1 jalapeño , finely sliced
4 spring onions , finely sliced
4 medium tomatoes , deseeded and finely chopped
1 small avocado , peeled, stoned and chopped
½ small bunch of coriander , finely chopped
1 small garlic clove , finely grated
1 lime , zested and juiced
1 tbsp rapeseed oil

Steps:

Heat the oven to 180C/160C fan/ gas 4. Cut each of the tortillas into 8-10 triangles and spread over two large baking sheets. Drizzle with the oil and sprinkle over the paprika. Bake for 7-8 mins until crisp and leave to cool.
Heat the grill to high. Grill the peppers, skin-side up, for 7-10 mins until charred and soft. Leave to cool. Peel off and discard the skins, slice into strips and toss with the beans and parsley.
To make the salsa, combine the ingredients. Pile the nachos on a large plate, top with the bean mix, salsa, yogurt and jalapeño and sprinkle over some paprika to serve.

Nutrition Facts : Calories 292 calories, FatContent 11 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 37 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 7 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.7 milligram of sodium

UNCLE BUBBA'S SEAFOOD NACHOS RECIPE | FOOD NETWORK

Uncle Bubba's Seafood Nachos Recipe | Food Network image

Provided by Food Network

Categories appetizer

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 large (16-ounce) bag corn tortilla chips
2 cups shredded sharp Cheddar
2 cups shredded Pepper Jack cheese
1 tablespoon butter
1 clove garlic, minced
8 ounces lump crabmeat, picked clean of shells, chopped
1/2 pound shrimp, boiled, peeled, deveined, and tails removed, chopped
1/2 pound scallops, muscle removed, chopped
1 cup heavy cream
1/2 teaspoon garlic powder
2 cups grated Parmesan
Salt and freshly ground black pepper
1 cup shredded iceberg lettuce, for topping
1 cup pico de gallo, for topping
10 to 12 pickled jalapeno slices, for topping
Sour cream, for topping

Steps:

Preheat the oven to 350 degrees F.
In a large baking pan or cast iron pan place a layer of the tortilla chips and cover with the shredded Cheddar and Pepper Jack cheeses. Bake the chips for 2 to 3 minutes, or until the cheeses are melted. Remove the dish from the oven and set aside.
In a large saute pan over medium-high heat, melt the butter and saute the garlic until soft. Add the crabmeat, shrimp, and scallops and saute for 3 minutes.
Add the cream, garlic powder, Parmesan, salt and pepper, to taste, to the seafood and stir for 2 to 3 minutes, until the sauce has thickened.
Remove the seafood mixture from the heat and pour over the tortilla chips. Top the nachos with shredded lettuce, pico de gallo, jalapenos, and a large dollop of sour cream. Serve immediately.

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1. Place the oven on to 180ºC/350ºF/gas 4.
2. Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
3. Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
4. Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
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6. Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
7. Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
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9. Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.

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