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Healthy but oh so good summer nachos

Loaded with summer veggies, walnut chorizo and lots of cheese of course. This is our favorite to-share food!
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Appetizer, lunch, Main Course
Cuisine: Mexican
Calories: 603
Ingredients Equipment Method Notes

Ingredients
  

Walnut chorizo
  • 1 cup walnuts
  • 1 tsp sea salt
  • ½ tsp cumin
  • ½ tsp ground coriander
  • ½ tsp smoked paprika
  • ½-1 tsp ground chipotle
  • 1 tsp oregano
  • 1 tbsp tomato paste
  • 1-2 tbsp water
Nachos
  • 1 large bag tortilla chips (enough to fill a 13x18' sheet pan)(OR make tortilla chips yourself*)
  • 1-2 tsp Mexican spice mix** (optional)
  • 1 cup grated (vegan) cheese (of choice)
  • 1 batch walnut chorizo (see above)
  • 1 can black beans (drained)
  • 1 cup cherry tomatoes (halved)
  • 1 cobb corn (boiled, corn cut off the cobb)
  • ½ cup zucchini (cut into mini cubes)
  • ½ cup red bell pepper (cut into mini cubes)
Garnishing
  • ½ cup pickled red onions***
  • ⅓ cup pickles radishes
  • ½ avocado (in slices)
  • 1 handful cilantro leaves (roughly chopped)
  • 1 jalapeño (sliced, optional)
  • ¼ cup cilantro-lime crema****
  • extra guacamole***** (on the side, optional)
  • 1 cup pico de gallo****** (on the side, optional)

Equipment

  • Sheet pan
  • food processor or strong blender

Method
 

Walnut chorizo
  1. Add all the ingredients for the walnut chorizo (except water) in a food processor and pulse into a coarse crumbly consistency. Add 1 tbsp of water and pulse again. Set aside.
The nachos
  1. Preheat the oven to 360F/180C.
  2. Divide tortilla chips over the sheet pan. Optionally sprinkle some Mexican spice mix** over them.
  3. Divide half of the cheese over the chips. And divide walnut chorizo, beans, corn, cherry tomatoes, zucchini and bell peppers over the chips. Now add the rest of the cheese.
  4. Bake the nachos in the preheated oven for 8-10 minutes or until the cheese has fully melted.
  5. Take the sheet pan out of the oven and divide the garnishing over it. Place sheet pan in the middle of the table. And place (optional) extra's (guacamole, refried beans, pico de gallo) around it. Enjoy!

Notes

*homemade whole wheat tortilla chips 
**Homemade Mexican spice mix
 
***Pickled red onions / radishes:
1 large red onion / 1 small cucumber
¾ cup apple cider vinegar
¼ cup water
1 tsp sea salt
1-2 tbsp maple syrup or honey, to taste
Heat up all ingredients -/- red onion/cucumber until it simmers. Place red onion/cucumber in a small jar, pour hot liquid on top of it, close the lid and shake. Let marinate for 30 minutes. Refrigerate afterwards or use immediately.
 
****Cilantro-lime cream
1-2 tbsp lime juice
1 handful of fresh cilantro, chopped
½ cup (vegan) sour cream
Mix all ingredients together
 
*****Tropical guacamole
******Cherry tomato pico de gallo
 
 
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.