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"This dish comes out of the oven sizzling and bubbling and is devoured as soon as it hits the table. Everybody loves nachos, but it's not typically a dish that offers much in the way of nutrition. We've taken these up a notch by loading them with kale, corn, beans, and avocado. And yes, cheese, too. The end result is addictive."
For more healthy recipes from the Pollan family, check out their Cauliflower, Spinach and Chickpea Patties along with the Poblano Tahini Sauce.
Adapted from Mostly Plants by Tracy, Dana, Lori & Corky Pollan. Copyright © 2019 by Tracy, Dana, Lori & Corky Pollan. Used with permission by Harper Wave. All rights reserved.
Preheat the oven to 375˚F.
In a large nonstick skillet over medium-high heat, heat 1 tablespoon olive oil until shimmering. Add the onion and garlic and cook, stirring with a wooden spoon, until the onion is soft and translucent, about 3 minutes. Add the kale, ½ teaspoon salt, and ⅛ teaspoon pepper and cook, stirring, for 1 ½ minutes. Add the corn and cook for an additional 1 ½ minutes. Transfer to a bowl and set aside.
Wipe out the skillet with paper towels and return it to medium-high heat. Add the remaining 1 tablespoon olive oil and the refried beans and stir. Pour in the broth and mix until incorporated. Add the pico de gallo and stir to combine. Set aside.
Divide the tortilla chips between two 9-by-13-inch baking dishes. Spoon the beans over the chips on each baking dish. Top each with half the vegetables and sprinkle the cheese evenly over each. Scatter the jalapeño slices on top. Bake until the cheese is melted, about 7 minutes. Switch the oven to broil and broil until the cheese is golden and bubbling, 1 to 2 minutes.
Serve with additional pico de gallo and the avocado.