Close up shot of a plate of veggie nachos topped with sautéed kale, red peppers, and shredded cheese.

Veggie Taco Boat

 

Close up shot of a plate of veggie nachos topped with sautéed kale, red peppers, and shredded cheese.

Veggie Taco Boat

A twist on classic nachos featuring stir-fried leafy greens and veggies.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dishes, Snacks
Cuisine Southwestern
Servings 6 Servings
Calories 300 kcal

Ingredients
  

  • 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

Instructions
 

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

Notes

Recipe submitted by Yevette’s Gourmet Tacos for Savor the Flavor of Flint, a community-based partnership with Michigan Department of Health and Human Services to promote delicious, healthy eating and highlight recipes from local chefs and home cooks in the city of Flint.

Nutrition

Serving: 1 cupCalories: 300kcalCarbohydrates: 49gProtein: 20gFat: 13gSodium: 810mgFiber: 13g
Keyword 30 minutes or Less, Healthy, Kale, Spinach, Vegetarian
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