Vegetable Nachos With Cilantro Cream
Colorful vegetable nachos topped with melted cheese and fresh cilantro cream, perfect for casual gatherings or snack time, bursting with flavors and textures.
Ingredients
- 1/2 cup sour cream ⓘ
- 2 tablespoons fresh parsley or cilantro ⓘ
- 1 small zucchini ⓘ
- 1/2 cup shredded carrots ⓘ
- 1/3 cup sliced green onions
- 1 1/2 teaspoons ground cumin ⓘ
- 4 teaspoons cooking oil ⓘ
- 1 (15 oz.) can pinto beans ⓘ
- 4 cups tortilla chips ⓘ
- 1 (4 oz.) can jalapenos ⓘ
- 4 oz. shredded Cheddar cheese ⓘ
- 1/2 cup chopped tomato ⓘ
- salsa (optional) ⓘ
Instructions
- Stir together sour cream and chopped cilantro or parsley to make the cilantro cream. Cover and set aside.
- Heat 4 teaspoons of cooking oil in a skillet over medium heat.
- Add sliced zucchini and shredded carrots; cook until tender, about 3-4 minutes.
- Stir in ground cumin and drained pinto beans; cook for another 2 minutes to heat through.
- Arrange tortilla chips on a serving platter.
- Top the chips with cooked vegetable mixture, sliced jalapenos, and shredded Cheddar cheese.
- Microwave or bake until cheese is melted and bubbly, about 5-7 minutes.
- Sprinkle chopped tomatoes and sliced green onions on top.
- Serve with cilantro cream on the side.
Tips & Substitutions
For a creamier cilantro cream, use Greek yogurt instead of sour cream. You can also add lime juice for extra zing. Substitute black beans or kidney beans for pinto beans for a different flavor profile. If you prefer heat, consider adding diced fresh jalapenos or a sprinkle of cayenne pepper to the vegetable mixture. This dish is versatile and can be served as a side with Mexican recipes.
Serving Suggestions
Serve these nachos hot, accompanied by salsa for an extra kick. They make for a great appetizer or party snack and pair beautifully with George Strait's Carne Guisada. Consider adding a side of guacamole or a fresh salad to balance the flavors and textures. Perfect for game day or any casual gathering.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the nachos on a baking sheet and warm them in a preheated oven at 350°F (175°C) for about 5-10 minutes until the cheese is melted again. Avoid microwaving as it can make the chips soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Nachos With Cilantro Cream contains roughly 1586 calories, with 48g protein, 258g carbohydrates, and 37g fat. It is an excellent source of iron (209% of the Daily Value), vitamin A (120% of the Daily Value), and dietary fiber (118% of the Daily Value). Note that it is relatively high in sodium, at 2468mg per serving (107% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the cilantro cream ahead of time?
Yes, you can prepare the cilantro cream a day in advance. Just store it in an airtight container in the refrigerator. This allows the flavors to meld together, making it even tastier when served with the nachos.
What can I use instead of tortilla chips?
If you're looking for a healthier alternative, consider using baked tortilla chips or vegetable chips. You could also use sliced bell peppers or zucchini rounds as a base for a low-carb option, similar to Low-Fat Nachos.
Can I add more vegetables to this recipe?
Absolutely! Feel free to add bell peppers, corn, or even black olives to the vegetable mixture. The more veggies, the better, as they add color, flavor, and nutrition to your nachos. This recipe is flexible and can accommodate a variety of vegetables.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).