Loaded Veggie Nachos

Recipe courtesy of Teaspoon of Spice and Recipe Redux


Loaded with veggies such as finely chopped mushrooms,avocado, tomatoes and peppers, this recipe nacho recipe is light and perfect for lunch. Serve with a dollop of Greek yogurt instead of sour cream.

Makes 4 servings


1 teaspoon olive oil
1 clove garlic, minced
10 ounces white button mushrooms or baby bella mushrooms, diced (about 2 ½ cups diced)
1 teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon black pepper
1/8 teaspoon salt
4 ounces tortilla chips
4 ounces Cabot Jalapeño Light or Pepper Jack cheese, shredded
12 ounce jar roasted red peppers, chopped (about ¾ cup chopped)
1 avocado, pitted and diced
¾ cup diced tomatoes
2 tablespoons nonfat Greek yogurt
1 jalapeno, sliced for garnish
Cilantro for garnish


In a large skillet, heat oil over medium heat. Add garlic; sauté for 1 minute, stirring frequently. Add mushrooms, cumin, smoked paprika, black pepper and salt. Sauté for 12-15 minutes or until mushrooms are cooked down. Drain in a mesh sieve and set aside.

Turn on broiler.

Arrange tortilla chips on a baking sheet. Layer with mushrooms and cheese. Place under broiler and cook until cheese starts to melt (about 1 ½ – 2 minutes) Keep your eye on the broiler as cooking times may be different depending on your broiler, where your oven rack is positioned, etc.

Remove from broiler and layer with red peppers, tomatoes and avocado. Garnish with jalapeño slices and cilantro. Serve immediately.


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