Roasted vegetable nachos

• Vegetarian

• Produce

  • 1 cup Black beans
  • 1 cup Carrots
  • 1 Cilantro
  • 1 cup Corn
  • 1 tsp Garlic powder
  • 1 Red bell pepper
  • 1 Yellow squash, large
  • 1 Zucchini, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Olive oil

• Bread & Baked Goods

  • 10 Flour tortillas

• Dairy

  • 2 cups Cheese, white

Found on thegrantlife.com

Description

Ingredients

• 10-15 flour tortillas
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 red bell pepper, diced
• 1 cup of slivered carrots
• 1 cup of black beans, rinsed
• 1 cup of corn
• 1 teaspoon olive oil
• 1 teaspoon garlic powder
• salt and pepper to taste
• 2-3 cups of white cheese of choice, shredded (I used a white sharp cheddar)
• cilantro to taste

Directions

• Preheat the oven to 350. Slice the tortillas into triangles and place on a lined cookie sheet. Bake for 15 minutes, or until they start to get crispy.
• While the tortillas are baking, mix together all the vegetables in a large bowl. Add in the olive oil and spices. Toss to coat.
• Spread the vegetables over the tortilla chips evenly. Cover with the cheese and place back in the oven.
• Bake for 15-20 minutes or until the cheese is melted and starting to bubble.
• Remove, top with cilantro and enjoy!