Unconventional Vegetarian Nachos

I love nachos!

Last night the girls and I were in for a movie night, Harry Potter, of course!, but I had nothing in the house to make more traditional based nachos like I was wanting.  I never really do, which is why I think I love nachos so much.  The variety is endless and I can dash around the kitchen to pull together a snack that rocks.  No exception to the rule last night.  I unpredictably combined a few things that made myself, my 8yr and 6yr old girls super happy and wanting more!

They actually asked me to make this for them again tomorrow.. and I just may! 🙂


Here is a yummy version of what I call “Whatever I Have in My Fridge” nachos…

A heaping pile of baked/salted whole grain tortillas (about a half bag)
1/2 pound buffalo mozzarella, pulled by hand (I like it rustic)
1 stalk organic celery, chopped
1/2 can of dark red kidney beans (not rinsed)
2 tablespoons salsa (from scratch or store bought)
Pinch of dried oregano
1/4 tablespoon dried ground cumin
1/4 tablespoon chile powder
Pinch of Fresh Ground Pepper
Salt to taste, if you need it, but most chips are salty enough



Preheat oven to 400F.

Cover a baking sheet with parchment paper.  Start layering the chips down on the pan, then add on the beans, salsa and dust with the ground cumin and chile powder.

Cover with the cheese, then top with the oregano and pepper.  (salt would be added now)



Set inside the heated oven and let bake for 5 minutes.  Once cheese is melted fully, cover the nachos with tin foil (loosely) and let bake another 5 minutes.  This ensures everything cooks without the chips burning.
(Yes, even the celery is soft! I love cooked celery..especially on the grill.. try it!)




I hope you try fun food combinations and think outside the box when you have nothing in your cabinets, too!  Most times you can make something truly magical to eat.



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