Vegetable Nachos Supreme
Vegetarian nachos go entrée-style! They’re gluten-free, too!
- 5-6 cups gluten-free tortilla chips, such as corn and flax seed, whole grain, blue corn, etc.
- 1 can vegetarian refried beans
- 1-2 tablespoons chipotle in adobo, pureed
- 3/4-1 cup vegetable stock, divided
- 2 tablespoons canola or vegetable oil
- 1 medium zucchini, seeded and chopped into small dice
- 2 ears corn on the cob or 1 1/2 cups frozen corn kernels, defrosted
- 2 green or red jalapeños or Fresno chili peppers
- 1 small red onion, finely chopped
- 2-3 large cloves garlic, chopped
- 1 ripe beefsteak or 2 vine tomatoes, seeded and chopped
- Salt and pepper
- 1 teaspoon ground cumin
- 2 tablespoons thyme, chopped
- Juice of 1 lime
- A handful of cilantro leaves, chopped
- 1 1/2 cups shredded Monterey Jack, Chihuahua or Asedero cheese
- Pickled jalapeño peppers, diced avocado dressed in lemon juice and scallions, for garnish
- Spread the tortillas on a baking sheet and warm in a low, pre-heated oven (275°F) for 10 minutes. Remove, place a rack in the center of the oven and switch the broiler on.
- In a small pot, combine the beans with the chipotle in adobo and about 1/2 cup stock. Heat through over medium heat, then reduce the heat to low.
- Heat the oil in a large skillet over medium-high heat. Add the zucchini and corn and lightly brown. Add the jalapeño peppers, onion, garlic, cumin and thyme, and cook to tender-crisp, 5-6 minutes. Stir in the tomatoes and season with salt and pepper; douse with lime and remove from the heat; toss in the cilantro.
- Cover the chips with the refried beans and top with about two-thirds of the vegetable mix. Cover with cheese and broil until bubbly and brown. Remove from the oven and top with the remaining vegetables and pickled jalapeños, avocados and scallions.