Veggie Delight Nachos

These vegetarian-friendly nachos are part of a whole spread of nachos that Rachael has whipped up – check them all out!


For the pico de gallo:

  • 1 pint grape tomatoes, halved or cherry tomatoes, quartered
  • 1 small white onion, diced
  • 1 jalapeño pepper, seeded and chopped
  • 1-2 tablespoons cilantro, roughly chopped
  • Zest and juice of 1 lime
  • Salt and freshly ground black pepper

For the nachos:

  • 1 bag Green Giant Roasted Veggie Tortilla Chips – Zesty Cheddar
  • Roasted corn kernels (defrosted frozen ones)
  • Grilled sweet onion slices
  • Shredded jack cheese
  • Black beans
  • Guacamole and sour cream, for topping


For the pico, combine all the ingredients in a small bowl. Season with salt and pepper and let sit for 15-20 minutes to let the flavors combine.

Layer the chips with the corn, onion, cheese and black beans. Bake in a hot oven until the cheese is melted. Top with guacamole and sour cream and serve.

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