Lighten up your favorite Mexican dish AND add an extra serving (or two) of vegetables with these Loaded Veggie Nachos! Even picky eaters gobble these up!
- 3 bell peppers (I used 1 red, 1 orange, and 1 green)
- 1 small eggplant
- 3 – 4 tablespoons olive oil
- 1 lb. grass-fed ground beef
- Packet of taco seasonings
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn
- ½ cup salsa
- ½ cup Mexican shredded cheese
- Handful cilantro, chopped
- Cut your bell peppers into 3 inch strips and remove the center seeds.
- Cut the eggplant into 1/2 “ – 1” rounds.
- Lay the veggies out on a baking sheet and drizzle with olive oil. Toss the peppers in the oil and flip the eggplant, making sure they are drizzled.
- Roast the veggies for 20 minutes.
- Then, flip the eggplant rounds, toss the peppers a bit, and roast for another 20 minutes.
- While the veggies are roasting, prepare your meat.
- Place your ground beef into a pan over medium heat. Use your spatula to chop it up and separate the meat into ground pieces.
- Continue to do this until the meat is no longer pink.
- Add the seasonings and continue to cook for another minute then remove from heat.
- In a deeper, oven proof pan, place a layer of the veggies topped with the beef, black beans, corn, salsa, and cheese.
- Add another layer of veggies followed by beef, black beans, corn, salsa, and cheese. Continue this process until all the veggies and toppings are used up.
- Place the entire pan in the oven and set the broiler to high. Keep the nachos in the oven for 2 -3 minutes until all the cheese is melted and the veggies are heated through.
- Top with chopped cilantro, guac, sour, cream, whatever you like!
Serving: Calories 283; Fat 11.4g (Sat 2.6g); Protein 13.8g; Carb 35.8g (net carb 26.2g); Fiber 9.6g; Sodium 171mg