Here’s a flavorful Vegetable Nacho Taco Spread — a chunky, creamy, zesty mix of veggies and spices that works great as a dip, taco filler, or nacho topper. Think of it as a mash-up between a loaded veggie taco filling and a cheesy nacho dip, perfect for game day or casual dinners.
🌮 Vegetable Nacho Taco Spread
📝 Ingredients:
For the sautéed veggie base:
-
1 tbsp olive oil
-
½ onion, finely chopped
-
2 cloves garlic, minced
-
1 small zucchini, diced
-
1 small red bell pepper, diced
-
½ cup corn kernels (fresh, frozen, or canned)
-
½ cup black beans (rinsed & drained)
-
1 tsp chili powder
-
½ tsp ground cumin
-
Salt & pepper to taste
-
Optional: ¼ tsp smoked paprika
For the creamy layer:
-
¾ cup sour cream, Greek yogurt, or refried beans
-
½ cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
-
Optional: 2 tbsp cream cheese or nacho cheese sauce for richness
Toppings (optional but awesome):
-
Diced tomatoes
-
Chopped green onions
-
Fresh cilantro
-
Sliced jalapeños
-
Lettuce or shredded cabbage
-
Avocado or guacamole
👩🍳 Instructions:
-
Sauté the vegetables:
Heat oil in a skillet over medium heat. Add onion and garlic, cook until softened.
Add zucchini, bell pepper, corn, and black beans. Season with chili powder, cumin, salt, and pepper. Cook 5–7 minutes, until veggies are tender and fragrant. Set aside. -
Prepare the creamy base:
In a mixing bowl, stir together sour cream, shredded cheese, and (if using) cream cheese or refried beans until smooth. -
Assemble the spread:
In a serving dish or pie plate, spread the creamy mixture as the bottom layer.
Top evenly with the warm sautéed veggie mixture. -
Add toppings:
Garnish with tomatoes, green onions, cilantro, jalapeños, or any desired toppings. -
Serve with:
-
Tortilla chips (nacho style)
-
Warm taco shells or mini tortillas
-
Lettuce cups for a low-carb option
-
🔁 Variations:
-
Make it spicier with chipotle peppers or hot sauce.
-
Swap in sweet potatoes, mushrooms, or spinach for other veggies.
-
Make it vegan by using plant-based yogurt and cheese.