Game Day Loaded Baked Veggie Nachos Recipe
  • bag of tortilla chips (we like organic corn tortilla chips)
  • 2 tbsp. EVOO (extra virgin olive oil)
  • 1 onion finely chopped
  • 2 cloves garlic finely chopped
  • 1 15 ounce can of cannellini beans rinsed (white kidney beans… black beans would work well also)
  • steamed broccoli (as little or as much as wanted)
  • 2 tbsp. minced jalapeños
  • 2 cups shredded cheese (any variety… we used Mexican)
  • 1 cup tomato
  • ⅓ cup sliced black olives
  • sour cream
  • salsa
  1. In a large skillet heat 2 tbsp. EVOO over medium-high heat. Add the onion and garlic and cook until lightly browned, about 4 minutes. Add the broccoli and ⅓ cup water and cook, stirring, until the water is cooked off and the broccoli is tender, about 4 minutes. Stir in the beans and jalapeños and cook until heated through, 1 to 2 minutes; season with salt and pepper is desired.
  2. Spray a cookie sheet with non-stick spray and layer the tortilla chips out so that there are no spaces between them. I tend to just pour the bag out and sort. Spread the mixture from the skillet over the chips, sprinkle with cheese and place in pre-heated 375 degree oven on a top rack. Bake until melted, 1 to 2 minutes. My family tends to adore burnt chips, so I then turn the oven to broil and wait for the cheese and chips to brown.
  3. Remove from the oven, top with tomatoes and olives… then serve. Use as much or as little sour cream and salsa as desired. I am assuming a bit of guacamole might be delish also!
Recipe by OurKidsMom at