Looking for ways to use your herb and veggie harvest? Try these nachos loaded with fresh cilantro and veggies from the garden. It’s super easy and delicious!
Cilantro…Love it or leave it?
Cilantro and I have had a love-hate relationship for several years.
I love to eat it but, as a gardener, struggled to grow it.
It would last a few weeks then peter out by early summer.
After several years, I finally figured out the secret to growing cilantro successfully.
And I’m going to share it with you together with one of my favorite recipes from the garden.
I’ve started cilantro from seed in winter and bought it from a nursery in spring.
I’ve planted it in sun, part-sun, part shade…and it always petered out when the hot summer temps arrived in NJ.
Was it me?
Do I just not get along with Cilantro??
I love the herb but had little success growing it.
Does this happen to you too?
Tips for Growing Cilantro
It took a long time for me to realize that cilantro prefers cooler temps.
A few years ago I bought a cilantro plant in fall and it lasted until the first frost.
From that experience, I realized, it wasn’t me!
Cilantro prefers cooler temps…kind of like lettuce.
And if you grow them, particularly in spring, they can take part shade too.
I find it bolts quicker when planted in full sun in spring.
Since discovering this through several years of trial and error, I’m proud to say that cilantro and I are total besties now.
And I’ve got a great recipe to share with you guys to use it…a lot!
How to Make Nachos Loaded With Fresh Cilantro and Garden Veggies
If you are looking for a way to use fresh ingredients from the garden, look no further than this nachos loaded with fresh salsa.
The ingredients are not set in stone so you can swap in whatever you want when you harvest.
If you don’t have a veggie garden, all the ingredients can be easily picked up from the market.
In this recipe, I used fresh spinach instead of plain lettuce.
Because I love using shredded or chopped lettuce as a layer in my loaded nachos.
I realize spinach doesn’t seem like the first choice in lettuce to use, but it’s what I had growing in my garden.
So I’m using it.
Not only is it really delicious, but it is healthier for you too.
Be creative, use what you love and enjoy your garden veggies!
- 5 Roma Tomatoes
- 1 Large Red Onion
- 2 Limes
- Spinach (any lettuce will do – I happened to have it growing in my garden)
- Tortilla Chips
- 2 Cans of Black Beans (drained)
- Shredded Cheddar
- Salt and Pepper to Taste
- Sour Cream for Garnish
- Other Optional Ingredients: black olives, jalapenos, shredded chicken, ground beef or turkey, shrimp, etc.
How to Make Fresh Salsa for Nachos Loaded
- Seed and Dice the Roma Tomatoes.
- Dice the onion
- Chop cilantro.
- Combine all ingredients in a large bowl.
- Squeeze the juice of one lime.
- Salt and pepper to taste.
- Side Note – if I had a jalapeno on hand, I would chop and add that in to spice it up.
How to Make the Nachos Loaded
- Preheat oven to 400 degrees
- Grab a baking sheet. I prefer to line mine with aluminum foil so I don’t have to clean it after.
- Spread a bag of tortilla chips on the baking sheet. It’s OK if they overlap.
- Chop lettuce (I used cut spinach from the garden)
- Heat two cans of black beans on the stove for 10 minutes over medium heat.
- Squeeze the juice of one lime and stir to mix, add salt and pepper to taste (I don’t use much).
- Top tortillas with black beans.
- Top with Shredded Cheddar.
- Bake for 5-7 minutes until cheese melts. Keep an eye on it and remove it from the oven when the cheese melts.
- Top with chopped lettuce.
- Top with Fresh Salsa
What Do You Think?
This dish is sooooo good!
It tastes so fresh and my whole family devours it every time I make it.
And the best part?
You can change the ingredients to whatever you want.
If you want to add chicken or ground beef, you totally can.
Use what you love to eat!
I love that I used both the spinach and cilantro growing in my garden.
Initially, I was planning to make a salad with the spinach when I thought to myself…why not use in the nachos?
If my tomatoes or jalapenos were ready for harvest, I would have used them too!
Want to learn how to dry herbs? Check out my friend Rachel’s blog called How to Dry Herbs.
Want to Try More Easy and Delicious Recipes?
- Mexican Stuffed Peppers
- Easy Coconut Shrimp Tacos
- How to Make Sunday Sauce with Meatballs Like a Pro
- Easy Shrimp Boil Recipe Foil Packets
- Baked Shrimp Scampi
- Sausage and Spinach Soup
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