These roasted vegetable nachos are perfect as an appetizer or dinner!
Hey yall! Confession time. I’m a stress eater. And I wish I was a fruit and green tea stress eater but I’m not. I’m a straight up comfort food seeker. When the ish hits the fan, I hit the fridge. So when my site was down for 4 (maybe 5 days.. I stopped counting) I went straight for my foodie favorites.
I made homemade guacamole twice in the 4 (or 5) day period. I made homemade queso (recipe coming soon) and I made these roasted vegetable nachos.
Clearly my idea of stress-induced comfort food is anything Mexican. Which sort of surprised me because I would have guessed pasta for myself. But during the time my site was down all I wanted was Mexican eats. I even made shredded chicken tacos with homemade mango salsa.
I had a serious case of “eat all the Mexican food”. And I’m not saying that it was a bad thing.
I feel like these roasted vegetable nachos are my attempt at a comfort food with a dash of healthy. As much as I love tortillas and cheese I also love fresh vegetables. I bought a steamer basket a few months ago and it’s one of my favorite kitchen gadgets.
Since it was cold-ish out down here when I was eating all the cheese and guacamole, I decided to roast my veggies instead of steam them. I added a little garlic powder and salt to them before sliding them in the oven to roast. Let me tell you – my house smelled ahhhhh-mazing!
And I didn’t feel TOO bad eating half of the cookie sheet either. I mean.. it’s covered in fresh roasted vegetables. It can’t be that bad for you, right?! (That’s what I told myself anyways.)
For the nachos I used flour tortillas and baked them until crisp. I love a soft/semi-crispy flour tortilla chip over the plain ones. Feel free to use whatever chips you prefer.
Like it? PIN IT!