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Roasted vegetable nachos recipe

Roasted Vegetable Nachos Recipe | UPMC Health Plan

I love to re-use ingredients in several meals to save time during the week. After making a batch of roasted peppers and onions earlier in the week, I wanted to make a quick appetizer to share. Nachos are typically high in fat, calories and sodium, but using some healthier toppings can make all the difference. I used black beans, but shredded chicken would work well, too. Try this nachos recipe at your next barbeque — you can also heat them up in a piece of the foil on the grill!


  • 1 oz. reduced fat tortilla chips
  • ¼ cup roasted vegetables
  • ¼ cup black beans, drained
  • 1 small clove garlic, minced
  • 2 tbsp. corn kernels
  • ½ oz. shredded reduced fat cheddar cheese
  • ¼ cup salsa


  1. Pre-heat oven to 375 degrees.
  2. Arrange tortilla chips in a single layer with edges touching on a foil-lined baking sheet. Top with vegetables, beans, garlic and corn, then sprinkle with cheese.
  3. Bake 8-10 minutes, until cheese melts and edges of chips are golden brown.
  4. Top with salsa and serve.

Approximate nutrition information, per serving: 205 calories, 5 grams fat, 32 grams carbohydrate, 10 grams protein. Makes 2 servings.