This recipe combines two fabulous Tex-Mex classic dishes – fajitas and nachos – in the perfect Southwest party creation: Fajita Style Vegetarian Nachos. Perfect for Meatless Mondays – we promise you won’t miss the meat!
It’s simple, if you think about it. Just grill or broil the veggies and then use them to top your nachos.
This recipe is great because it is hardy enough to serve as a main dish, but flavorful and colorful enough to serve as an appetizer at a party. They are pretty enough to impress your boss or your in-laws!
I started with black beans, so delicious and little protein powerhouses. I made a black bean puree to drizzle over the chips. This puree is amazingly flavorful and so easy – just a can of black beans, a can of enchilada sauce and some raw pressed garlic all blended until smooth. Yum. The puree isn’t cooked – just warmed in the microwave. Then you top that with the veggies and then, of course cheese. Lots of it. Whatever kind you like.
These may be are definitely the best nachos I have ever eaten. This easily beats the restaurant versions. Hands down!
- Raw pressed garlic gives the black bean puree a flavorful and surprising kick
- Pepper strips lightly sprayed with oil and then broiled at high heat give that charred “fajita” taste – then squeeze on some lime juice and sprinkle with chile powder
FAJITA STYLE VEGETARIAN NACHOS
Prep time: 20 minutes; Serves 6 as an appetizer or 2 as a main dish
1 large can (28 ounces) black beans, drained and rinsed
1 can (15 ounces) red enchilada sauce
2 garlic cloves, pressed
1 each red, green and yellow bell peppers, cut into julienne strips
1 bunch green onions, halved lengthwise and then cut into 2 inch pieces
A little canola oil spray
1 lime
Salt and pepper to taste
1 teaspoon chipotle chile powder
12 cups tortilla chips
4 ounces queso fresco cheese, crumbled (or other favorite cheese(s), grated)
Blend in blender until smooth the black beans, enchilada sauce and garlic. Heat in microwave oven until hot, about 90 seconds on high.
Spread veggies on a baking sheet (preferably covered with parchment for easy cleanup) and then spray lightly with oil. Broil very close to heat for a few minutes (You want the veggies to get charred quickly and not roast so that they would turn mushy.) Remove from oven and place veggies in a bowl while still hot. Squeeze lime juice over veggies and then sprinkle with a little salt, pepper and chile powder.
Arrange chips on a serving plate. Drizzle chips with black bean puree and then scatter with veggies. Sprinkle with cheese. Serve immediately.
Vegetarian fajitas and/or nachos :
Vegetable Fajitas, Ezra Pound Cake
Simple Mushroom Fajitas, Macheesmo
Vegetarian Superbowl Nachos, The Gourmet Foodie Blog
— posted by Donna
Sandy is a former elementary educator whose love for cooking has gone out of control. She has completed a degree in culinary arts and is now a food writer, photographer, cookbook author and co-creator of the popular website Everyday Southwest. 
[…] Fajita Style Vegetarian Nachos take a little more preparation but that can be done the day before the game. Just heat the […]