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Loaded Vegetable Nachos

It’s a BIG game day weekend and we couldn’t be more excited to cheer on our beloved Browns! While we’d love to be watching the game with all of our friends or surrounded by fellow fans at the local sports bar, most of us will be watching from the comforts of our couch. To make a small watch party feel festive and fun, bust out some extra special snacks. We’re in the mood for nachos!

In addition to chips, cheese and all the toppings, these Loaded Vegetable Nachos are topped with seasoned chopped vegetables to add flavor, color and extra nutrients. We’re sautéing up the broccoli and bell pepper from this week’s produce box, but you can make this your own with any quick cooking vegetables. Chopped zucchini, yellow squash and mushrooms work well, too. We’re also using the big beautiful tomatoes, onion and fresh cilantro to make a really simple pico de gallo for serving.

Are you using produce from this week’s delivery in your game day snacks? We’d love to see what you’re cooking up! Post and tag us @perfectlyimperfectproduce so we can share your creations to inspire others. Go Browns!

Loaded Vegetable Nachos with Fresh Pico de Gallo

Active time: 15 Min.

Total time: 20 Min.

Servings: 4-6


1 large Perfectly Imperfect tomato, seeded and finely chopped

¼ large Perfectly Imperfect onion, finely chopped

½ cup packed Perfectly Imperfect cilantro leaves and stems, finely chopped

1 Perfectly Imperfect lime, juiced

Salt and pepper

1 tablespoon olive oil

1 Perfectly Imperfect crown of broccoli, cut into bite-size florets

1 Perfectly Imperfect red bell pepper, finely chopped

½ teaspoon dried oregano

½ teaspoon ground cumin

¼ teaspoon garlic powder

Tortilla chips, any variety

Shredded sharp cheddar cheese

Canned black beans

To serve: chopped avocado, sliced radish, sliced black olives, extra lime wedges


Preheat oven to 350 degrees. Line a sheet pan with parchment paper (optional; for easy clean-up).

Start by making the pico de gallo salsa. Combine the chopped tomato, onion and cilantro together in a bowl. Add lime juice, salt and pepper to taste. Mix until well combined; set aside.

In a sauté pan, heat the olive oil over medium heat. Add the chopped broccoli and bell pepper and cook for 4-5 minutes, or until broccoli is just tender but still bright green. Season with the oregano, cumin and garlic powder and cook, stirring constantly, for 30 seconds more. Season to taste with salt and pepper; set aside.

Spread tortilla chips in an even layer on the sheet pan, making sure they overlap a bit. Top the chips with as much cheese as you like, followed by the broccoli and bell peppers. Add black beans and finish with an extra sprinkle of cheese. Bake for 5 minutes, or until cheese melts.

Serve family-style topped with the pico de gallo, avocado, radish, black olives and lime wedges.

By Carolyn Hodges, MS, RDN, LD


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