These vegetarian nachos are loaded with juicy corn, melted cheese, and a tangy avocado cream.
This vegetarian version does all this, and in a health-forward package to boot.
The toppings here add color and bright flavor.
Photo: Greg DuPree
Serve family style for an easy dinner or as an appetizer for a bigger group.
If you have one, it’s worth using a mandoline to thinly shred the cabbage.
Line a rimmed baking sheet with parchment paper.
Heat 2 tablespoons oil in a large skillet over medium-high.
Transfer to a large bowl.
Add remaining 1 tablespoon oil to skillet.
Transfer to bowl with corn and stir.
Spread half the chips onto prepared baking sheet.
Scatter with half the corn-zucchini mixture and sprinkle with half the cheese.
Repeat with remaining chips, corn-zucchini mixture, and cheese.
Bake until cheese is melted and golden, about 10 minutes.
Top nachos with cabbage, scallions, and cilantro.
Dollop with some avocado cream.
Serve with lime wedges and remaining avocado cream.
