Main Dishes

Veggie Taco Boat

A twist on classic nachos featuring stir-fried leafy greens and veggies.
Recipe by by Yevette’s Gourmet Tacos
Close up shot of a plate of veggie nachos topped with sautéed kale, red peppers, and shredded cheese.
Save
Cost per servingPer serving$2.80
Makes6 servings
Total timeTotal30 minutes
Prep 20 minutes Cook 10 minutes
Prep 20 minutes Cook 10 minutes
Print Recipe

Ingredients

Makes 6 servings. Check items off as you go.
  • 1 tablespoon olive or vegetable oil
  • 1 pound collard greens ribs and stems removed, and chopped
  • 1 pound mustard greens large ribs and stems removed, and chopped
  • 1 pound cabbage shredded
  • 1 pound spinach
  • ½ pound kale ribs and stems removed, and chopped
  • ½ pound red peppers chopped
  • ½ pound red onions chopped
  • ½ pound yellow squash sliced
  • ½-1 teaspoon salt
  • 1 teaspoon pepper
  • 6 ounces low-fat cheese shredded
  • ½ cup tomatoes chopped (optional)
  • ¼ cup green onions sliced (optional)
  • 6 ounces tortilla chips or 10-15 chips per serving

Directions

  1. Heat oil in a large skillet on high heat.
  2. Add greens, spinach, and cabbage and stir-fry for 5 minutes.
  3. Add red peppers, onion, and zucchini and stir-fry an additional 5 minutes. Add salt and pepper to taste.
  4. Top with shredded cheese. Garnish with chopped tomatoes and green onion, if using.
  5. Serve with tortilla chips.

Nutrition per serving

1 serving is 1 cup
  • Sodium810mg
  • Calories300
  • Carbohydrates49g
  • Fiber13g
  • Fat13g
  • Protein20g
Serving: 1 cupCalories: 300calCarbohydrates: 49gProtein: 20gFat: 13gSodium: 810mgFiber: 13g
Cost per serving is an estimate based on average Michigan grocery prices and may vary.
Scroll to Top