Summer Veg Nachos with Black Beans
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Nachos loaded with roasted summer vegetables, black beans, melted cheddar cheese, and topped with guacamole and cilantro. This bright, colorful main is vegetarian and combines fresh produce with creamy, savory cheese. Great for a casual meal or gathering.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- Bean Topping
- 1 ear of sweet corn
- 1 bell pepper (red (green, or do half of each)
- ½ medium red onion
- 1 small zucchini
- 2 tablespoons olive oil
- 1 15 oz can Black Beans
- ½ teaspoon cumin
- ¼ teaspoon salt
- Cheese Sauce
- 3 cup freshly grated cheddar cheese
- 1 1/2 tablespoon cornstarch
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon garlic powder
- ½ cup to 3/4 cup whole milk
- Nachos
- 8 ounces tortilla chips
- 1 cup guacamole (for serving)
- Cilantro (for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 2019mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 866mg
- Calcium
- 737mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 2019MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.