After Friday night’s veggies fajitas recipe, I had leftover veggies, white corn tortillas, and enchilada sauce that I needed to use up (I hate wasting food!). Since I did not love using the corn tortillas for fajitas, I decided to mix things up a bit and make:
Homemade Corn Tortilla Chips!
These are super easy to make, taste delicious, and are a great option for making oil-free, healthy tortilla chips at home (aka you don’t have to worry about eating tortilla chips made out of a million unnecessary ingredients!).
Instructions
1. Preheat oven to 400 degrees F. Line baking sheet with foil and lightly spray with EVOO cooking spray.
2. Using a pizza cutter, cut each corn tortilla into 6 individual triangles. Continue this process until you have cut the desired number of chips that you want to make.
3. Place the tortilla triangles onto the baking sheet and bake for 10 minutes.
That’s it! You now have homemade corn tortilla chips. You can sprinkle these with sea salt, if desired, dip in salsa or hummus, or….make vegan nachos!
Ingredients
Homemade corn tortilla chips
Enchilada sauce (enough to coat the pan you are using, or however much you have leftover from a previous recipe)
Vegetables (I used the leftover veggie fajita mixture, but you could use peppers, onions, shredded lettuce, tomatoes, corn, avocado)
Black beans (these were already in my veggie fajita mixture!)
Salsa, if desired
Cheese, if desired (though they will not be vegan nachos if you add cheese 😉 )
1. Heat enchilada sauce over medium low heat until warm.
2. Add corn tortilla chips and cover both sides completely with enchilada sauce.
3. Place enchilada sauce covered tortillas onto a plate. Top with vegetables, beans, salsa, and cheese (if using).
The result:
Delicious and healthy vegan (or vegetarian) nachos! These were seriously so good. The enchilada sauce made the chips soft and chewy and the veggies made the dish incredibly filling. I ate this for dinner along with a side of fresh cantaloupe (to balance out the spiciness!)
