Happy National Nacho Day!
To celebrate National Nacho Day, try out this tomato nachos recipe. They are a delightful combination of fresh and zesty flavours, making for a vibrant, satisfying snack or appetiser, and the juicy tomato base adds a unique twist to this classic dish. Enjoy the burst of tomato goodness in every bite!
Tomato nachos are a refreshing twist on the classic nacho dish. They are packed with flavour, and the tomatoes add a burst of juiciness to every bite. This recipe is perfect for a quick snack or appetiser for gatherings.
4 large ripe tomatoes, sliced into rounds
1 cup tortilla chips
1 cup vegan or regular shredded cheese (cheddar, Monterey Jack, or a blend)
1/2 cup black beans, cooked and drained
1/2 cup corn kernels (fresh, frozen, or canned)
1/4 cup sliced black olives
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
1 jalapeño pepper, thinly sliced (optional, for some heat)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Guacamole and salsa for serving
Step 1 – Preheat the Oven: Preheat your oven to 175°C.
Step 2 – Prepare the Tomatoes: Place the tomato rounds on a paper towel to remove excess moisture. This will prevent your nachos from becoming soggy. Season each tomato round with a pinch of salt and pepper.
Step 3 – Assemble the Nachos: On a large baking sheet or ovenproof platter, arrange the tomato rounds in a single layer. Layer each tomato round with tortilla chips, a sprinkle of shredded cheese, black beans, corn kernels, sliced black olives, and diced red onion. You can layer the ingredients more than once to create multiple tiers of nachos.
Step 4 – Season: Evenly sprinkle ground cumin and chili powder over the nachos for added flavour. If you like it spicy, add the jalapeño slices.
Step 5 – Bake: Place the nachos in the preheated oven and bake for about 10-12 minutes or until the cheese is melted, and the toppings are heated through.
Step 6 – Serve: Remove the tomato nachos from the oven and sprinkle them with fresh cilantro. Serve them with guacamole and salsa on the side for dipping.