Loaded Veggie Nachos

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!

Prep: 15 minsCook: 20 minsTotal: 35 mins
Servings: 6 1x


  • 3 bell peppers (I used 1 red, 1 orange, and 1 green)
  • 1 small eggplant
  • 34 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


  1. Cut your bell peppers into 3 inch strips and remove the center seeds.
  2. Cut the eggplant into 1/2 “ – 1” rounds.
  3. 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.
  4. Roast the veggies for 20 minutes.
  5. Then, flip the eggplant rounds, toss the peppers a bit, and roast for another 20 minutes.
  6. While the veggies are roasting, prepare your meat.
  7. Place your ground beef into a pan over medium heat. Use your spatula to chop it up and separate the meat into ground pieces.
  8. Continue to do this until the meat is no longer pink.
  9. Add the seasonings and continue to cook for another minute then remove from heat.
  10. In a deeper, oven proof pan, place a layer of the veggies topped with the beef, black beans, corn, salsa, and cheese.
  11. 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.
  12. 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.
  13. 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

© The Toasted Pine Nut