Vegetarian Fajita Nachos
Transform your snack game with these bold and colorful Vegetarian Fajita Nachos, a fusion of Tex-Mex flavors that's perfect for sharing! This vibrant dish combines crispy tortilla chips with roasted red, yellow, and green bell peppers, zucchini, and red onion—seasoned to fajita perfection with chili powder, cumin, and paprika. Topped with gooey melted cheddar, fresh jalapeño slices, creamy avocado, and a medley of garnishes like cilantro, salsa, and sour cream, every bite delivers a delightful explosion of texture and flavor. Ready in just 40 minutes, these nachos are ideal for game day, casual gatherings, or a quick and satisfying meat-free meal.
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Recipe Information
Ingredients
- 8 cups tortilla chips
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large green bell pepper
- 1 large red onion
- 1 medium zucchini
- 3 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 2 jalapeño peppers
- 0.25 cup fresh cilantro
- 0.5 cup sour cream
- 0.5 cup salsa
- 1 large avocado
Instructions
Preheat your oven to 400°F (200°C).
Slice the red, yellow, and green bell peppers as well as the red onion into thin strips.
Cut the zucchini into half-moon slices.
In a large mixing bowl, toss the sliced vegetables with olive oil, chili powder, ground cumin, paprika, salt, and black pepper until evenly coated.
Spread the seasoned vegetables on a baking sheet in a single layer.
Roast the vegetables in the preheated oven for about 15 minutes or until they are tender and slightly charred.
While the vegetables are roasting, spread the tortilla chips evenly on a large oven-safe platter or baking sheet.
Once the vegetables are done, remove them from the oven and scatter them over the tortilla chips.
Sprinkle the shredded cheddar cheese over the top of the veggies and chips.
Return the nachos to the oven and bake for 5 minutes or until the cheese is melted and bubbly.
Meanwhile, slice the jalapeño peppers into rings and chop the fresh cilantro.
Remove the nachos from the oven and sprinkle with jalapeño pepper rings and chopped cilantro.
Top with dollops of sour cream, spoonfuls of salsa, and slices of avocado.
Serve immediately while warm and enjoy!
Nutrition Facts
Calories |
4115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.5 g | 372% | |
| Saturated Fat | 90.7 g | 454% | |
| Polyunsaturated Fat | 67.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 8534 mg | 371% | |
| Total Carbohydrate | 316.0 g | 115% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 45.8 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2468 mg | 190% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3811 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
