Roasted Vegetable Nachos

Roasted Vegetable Nachos
Serves 6

I love nachos for a couple of reasons… they’re freaking delicious, they’re fun and… you can use whatever you have on hand. Most people don’t think vegetables & nachos in the same sentence, but these can actually be healthy and delicious. Feel free to “use what you have” or substitute for your crew’s favorites.

16 ounces tortilla chips, dealer’s choice
6 cups roasted vegetables, such as brussels sprouts, butternut squash, carrots, potatoes, parsnips, etc.
1 cup black beans, drained and rinsed
8 ounces goat cheese
8 ounces sharp white cheddar cheese
2-3 scallions, thinly sliced
2 avocados, diced
2 jalapenos thinly sliced
1 bunch cilantro, roughly chopped
2 limes, juiced
½ cup – 1 cup salsa

Preheat oven to 375° F. Lay chips on a large sheet tray and evenly disperse vegetables, beans, goat cheese and cheddar cheese. Bake for 10-15 minutes (the same amount of time it takes your lettuce wraps to cook!) until cheese is melted and chips are slightly crispy. Remove nachos from oven and add scallions, avocado, jalapeno, and cilantro. Juice the whole thing with lime juice and splatter salsa to your liking.