Lightened Up Veggie “Nachos”

We just wrapped up our fifth SXSW festival together. This Austin-based annual event brings the latest in tech, film and music for a 10-day extravaganza. This basically means a lot of free, not-so-good-for-you food, tons of booze, late nights, and a lot of time on our feet. We made so many amazing memories but are literally exhausted. We’re craving veggies and healthy foods, so we are dusting off some of our favorite healthy, but also super delicious, recipes.

There is no better way to sit down and relax than with a big plate of nachos. This recipe is a low-carb option that is perfect for your healthy eating goals, since veggies serve as the base for the nachos. This recipe fits gluten-free and keto diets as well. Trust us, you won’t even miss the tortilla chips. Use a store-bought rotisserie chicken to make this easy recipe in no time.

Southwest Veggie Nacho Cups

Makes 32 “Nachos”


  • 16 sweet mini peppers, sliced in half lengthwise

  • 1 cup of rotisserie chicken, shredded

  • 1 tsp of oil

  • 1 tsp of taco seasoning

  • ½ cup of black beans, drained

  • ½ cup of shredded Mexican cheese blend

  • Cilantro, for garnish

  • Diced avocado, for garnish

  • Sliced jalapenos, for garnish

  • Sliced green onions, for garnish

  • Sour cream, for garnish

Preheat your oven to 375 degrees

Arrange your pepper cups on a baking sheet, cut side up. Shred and measure 1 cup of meat from your rotisserie chicken. In a small bowl, mix together the chicken, oil, and taco seasoning until well combined. Using a small spoon or your hands, add black beans to the pepper cups. Top with shredded chicken. Cook for 8 minutes in the oven. Remove the peppers and sprinkle with shredded cheese. Return them back to the oven for another 4 minutes or until the cheese has melted. Top with sour cream, avocado, cilantro, sliced jalapenos, and green onions.

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