Vermont Style Nachos

Team: Nacho Ninjas

Host School: Milton Middle School

Age Group: Middle School


1 can (15 ounces) Black Beans, rinsed and drained, or 1 ½ cups cooked pinto beans

1 packed cup (4 ounces) shredded cheddar cheese

1 packed cup (4 ounces) shredded Monterey Jack cheese

1 medium red bell pepper, finely chopped

2 Tomatoes

2 cups Romaine Lettuce shredded

3 cups Butternut Squash

2 cups Beets

2 cups Parsnip

2 package of Tempeh

1 cup chopped green onions

2 TBSP Chili Powder

2 TBSP Garlic

1 TBSP Cumin

½ tsp salt

½ tsp pepper

¼ cup chopped cilantro

1 cup of olive oil

1 cup of Water

Whole Wheat Tortilla Chips: 

2 Packages of 8inch Whole Wheat Tortillas 

1/8 cup Olive oil 

2 tsp Lime Juice 

1 tsp chili powder 

1 tsp Kosher Salt 

1tsp Granulated Garlic

Preparation Instructions

Peel and dice Squash, Beets and Parsnips and place in small bowl, coat vegetables with 2 T of olive oil place on small sheet tray and roast in 400 degree oven for 15 minutes. Set aside to cool. Dice Tempeh and Red Peppers, place in small bowls and set aside Chop Lettuce, Tomatoes, Green Onions and place in individual bowls, Grate cheeses and combine in small bowl. In large Sautee pan pour ¼ cup of olive oil and heat, add tempeh and cook for three minutes add peppers and cook two minutes more. Add spices water and cook two minutes remove from heat. Add roasted vegetables and fold in gently. 

Tortilla Chips: 

Cut Tortillas into eight equal triangle portions and place in bowl add remaining ingredients and mix well. Place Tortillas on sheet tray making sure each chip is free from another chip. Bake in 350 degree oven for ten minutes. Make sure Tortillas are crisp and dry. If not cook two more minutes and check again