WHY THIS RECIPE WORKS:
These vegetarian nachos are not just a pile of chips, cheese, and beans. They deliver big flavor thanks to mouth-puckering fresh tomatillos and bold seasonings including garlic, oregano, and coriander. We chopped the tomatillos and sautéed them with corn (frozen kernels were ideal for year-round nacho convenience). To avoid soggy chips, we cooked the tomatillo mixture until all the moisture had evaporated, and we also sprinkled the cheese on the chips first, so it would act as a protective layer. We especially liked the flavor of spicy pepper Jack here. We wanted to add a bean component to these nachos, but refried beans added too much moisture. We opted for whole canned pinto beans instead, sprinkling them between each layer of filling. Fresh jalapeños added another layer of flavor and texture to our nachos. Once everything was layered, it took just 10 minutes in the oven to melt the cheese—any longer and the chips became soggy. Once the nachos came out of the oven, we added sliced radishes for fresh, cooling crunch. Our homemade tomato salsa and guacamole are key for making this recipe stand out, but if you are short on time you can use your favorite store-bought varieties.
SERVES: 4 to 6
TOTAL TIME: 45 minutes
INGREDIENTS:
- 1 tablespoon vegetable oil
- 1 onion, chopped fine
- 3 garlic cloves, minced
- 2 teaspoons minced fresh oregano or ½ teaspoon dried
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 12 ounces tomatillos, husks and stems removed, rinsed well and dried, cut into ½-inch pieces
- 1 cup frozen corn, thawed
- 8 ounces tortilla chips
- 12 ounces pepper Jack cheese, shredded (3 cups)
- 1 (15-ounce) can pinto beans, rinsed
- 2 jalapeño chiles, stemmed and sliced thin
- 3 radishes, trimmed and sliced thin
- 1½ cups Super Guacamole
- 1 cup Fresh Tomato Salsa
- ½ cup sour cream
- Lime wedges
INSTRUCTIONS:
- SAUTE THE VEGETABLES: Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, oregano, coriander, and salt and cook until fragrant, about 30 seconds. Add tomatillos and corn, reduce heat to medium-low, and cook until tomatillos have released all their moisture and mixture is nearly dry, about 10 minutes. Let cool slightly.
- LAYER THE INGREDIENTS: Spread half of tortilla chips evenly into 13 by 9-inch baking dish. Sprinkle 1½ cups pepper Jack evenly over chips, then top evenly with half of tomatillo mixture, followed by half of beans and, finally, half of jalapeños. Repeat layering with remaining chips, pepper Jack, tomatillo mixture, beans, and jalapeños. Bake until cheese is melted and just beginning to brown, 7 to 10 minutes.
- SERVE AND GARNISH: Let nachos cool for 2 minutes, then sprinkle with radishes. Drop scoops of guacamole, salsa, and sour cream around edges of nachos. Serve immediately, passing lime wedges separately.
