Ultimate Two-Bean Veggie Skillet Nachos
 
Prep time
Cook time
Total time
 
Loaded with veggies and beans, these nachos taste delicious and indulgent but are still nourishing. Perfect party snack or as a way to amp up your Taco Tuesday.
Author:
Recipe type: Snack, Veggies
Cuisine: Gluten-free, Vegetarian
Ingredients
  • The quantities are guidelines and can be adjusted based on tastes.
  • A large bag of your favorite gluten-free corn chips
  • 1 can black bean, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 cup Mexican blend cheese (or dairy free alternative), shredded
  • 1 yellow, orange or green pepper, seeded and diced (yellow or orange just make it more colorful)
  • 1 tomato or approx 15 cherry or grape tomatoes, seeded and diced (I like to cut these first, sprinkle with salt and let sit to release their water as I prep the other veggies and beans)
  • 1 bunch scallions, green parts chopped
  • ½ red onion, diced
  • ¼ - ½ bunch cilantro, finely chopped
  • 1-2 jalapeƱos, seeded and sliced for topping (optional)
Instructions
  1. Preheat oven to 350 degrees
  2. In a large oven proof skillet or rimmed baking sheet, spread tortilla chips evenly
  3. Add half the beans, cheese, yellow pepper, tomato, scallions, onion, and cilantro.
  4. Add a second layer of tortilla chips and top with the remaining beans, cheese, yellow pepper, tomato, onion and cilantro.
  5. Top with scallions and jalapeƱos if desired.
  6. Place skillet in hot oven for 10-12 minutes or until cheese is melted.
  7. Serve with sour cream, avocado, or guacamole as desired.
Recipe by healthyGFfamily.com at https://www.healthygffamily.com/recipe/two-bean-veggie-skillet-nachos/