I say this as an avowed carnivore, but nachos—that’s right, the gut-bomb, pub-fare nachos—are a great canvas for vegetables. Sure, they’re best associated with cheap beer and oversized jerseys, but they’re also a winning way to highlight a range of non-meat items. A lot of you out there already know what I’m talking about. Thanks so much to cooking enthusiasts Melody Watson, Maggie Conarro and Ellen Mathis for inspiring this post via Facebook.
So for this Super Bowl Sunday, when the menu already likely includes chicken wings and chili, try nachos that place vegetables front and center.
There are two things to keep in mind. First, the veggies need to be cooked first so they don’t release water and make your chips soggy. And second, some vegetables are better than others for replacing the mouthfeel and flavor of meat. Mushrooms, zucchini, yellow summer squash, scallions and bell peppers grilled over a charcoal flame work really well on nachos. Sprinkle on canned black beans and shredded Jack cheese and bake until the cheese is gooey and melted. Before serving, top with fresh tomatoes, sliced jalapeños, chopped cilantro or chives, sour cream and avocado, and you’re all set. I promise, you won’t miss the meat.
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Here’s how:
Super Bowl Sunday Grilled Vegetable Nachos
2 zucchinis
2 yellow squash
1 bell pepper (preferably orange, red or yellow)
8-10 whole, cleaned crimini mushrooms, stems removed
About 6 scallions, washed, with the ends of the bulbs trimmed
Olive oil for drizzling
1 16-ounce bag tortilla chips
1 12-ounce bag shredded Monterrey Jack cheese
1 15-ounce can black beans, drained and rinsed
Choice of toppings, such as diced fresh tomatoes, sliced fresh jalapeños, sour cream, fresh avocado, red or green salsa, black olives, chopped red onion, lime wedges and chopped cilantro or chives
Prepare a charcoal fire. Slice the zucchini and yellow squash in half lengthwise. Cut the bell pepper in half and remove the seeds. Add the whole mushrooms to a barbecue skewer. Drizzle a little olive oil on these vegetables as well as the scallions. When the heat reaches medium, add the vegetables to the grill and cook about 5-7 minutes on each side, or until tender and slightly charred. Remove from the grill and cool.
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Heat the oven to 350 degrees. Line a large baking sheet with foil and spread the chips out in a single layer. Cut the vegetables into small dices and sprinkle them on top of the chips. Sprinkle black beans and cheese on top. Bake for about 5-7 minutes, or until the cheese is fully melted.
Top with your choice of toppings and salsas and serve immediately.
Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.