Veggie Nachos

Being a food blogger, one thing that I sure don't do is post recipes ahead of a specific holiday/ festival. I wish I was more planned in that aspect. Coming from apparel retail background, I've seen companies start working on a season at least 9 months in advance, ie., designers start working on Summer designs (that will be in the store some time in April) some time in September of the previous year.
In the same way, there are quite a few bloggers who start posting recipes for summer before the end of spring. While they are thinking ahead, I am usually posting recipes I made at the end of winter (!!!!!!), that is how organized and planned I am.
Well today's dish was meant for Super Bowl Sunday and of course it is a week late. I saw Rachael Ray make this on her show and the use of veggies on nachos sounded tasty and I wanted to make it for my nacho-loving son. I actually served it for lunch (!!!) along with cilantro-lime rice.

These are infact a healthier version of traditional cheese laden nachos. Most of the cheese is replaced with sauteed veggies. My son liked them quite a lot and I'm sure I'll be making these often in the future.

Ingredients:

Tortilla chips - 5~6cups
Cheddar or Monterey Jack Cheese - 1cup, grated

For the Veggie Layer:

Zucchini - 1 medium, diced
Corn kernels - 1½cups (thawed if using frozen)

Red Onion - 1 small, finely chopped
Jalapeno - ½ medium, deseeded and finely chopped
Garlic - 2 cloves, minced
Tomatoes - 2 medium, deseeded and chopped
Cilantro - 3tbsp, finely chopped
Ground Cumin - 1tsp
Dried Thyme - 1tsp
Salt & Pepper - to taste

For Refried Beans: Use store-bought canned refried beans as a quick substitute
Pinto Beans - 1 15 oz. can
Garlic - 1clove, minced
Veggie broth - ½cup
Salt & Pepper - to taste

Toppings:
Avocado - pitted and diced
Cilantro - finely chopped
Green onions - chopped
Tomatoes - chopped
Pickled jalapenos -
Sour cream (my absolute favorite)

Method:

• Preheat the oven to 275°F. Bake the tortilla chips in the low oven for 10 minutes. Once done remove from the oven and put the oven to Broil.
• Make the Veggie Layer: Heat 1tbsp oil in a saute pan; add zucchini and corn and cook on medium flame until lightly browned around the edges. 
• Next add onion, garlic and jalapeno; cook until the veggies are crisp tender, about 5 minutes.
• Add tomatoes, ground cumin and thyme. Cook for 1~2 minutes. Season with salt and pepper and remove from the stove.
• Make Refried Beans: Heat 1tbsp oil in a sauce pan; add the beans, salt and pepper. Mash the beans with the back of a spoon until you get the desired consistency. Next add the broth and simmer for 3~4 minutes. Remove from the stove and set aside.
• To Assemble the Nachos: Spread a layer of refried beans on the toasted tortillas, followed by 2/3rd of the veggie mixture. Top it with grated cheese. 
• Put the baking pan back in the oven and broil for 4~5 minutes or until the cheese is melted and bubbling. Remove from the oven and set aside for at least 5 minutes. Then load up with the toppings and enjoy!!

Linking this to the following events:

Valli's 'Cooking from Cookbook Challenge' -- February - Week 2.

PJ's Kid's Delight event -- Baked Treats.

Mir & Sandhya's -- Fabulous Feast Friday#1.