Summer Veggie Skillet Nachos

An easy, fun dinner, snack or appetizer

Summer Veggie Skillet Nachos

Fresh, indulgent yet healthy!

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Switching it up this Taco Tuesday with some One Pan, Summer Veggie Skillet Nachos. Fresh, easy and delicious, these will nachos will be a hit whether you eat them alone for a light dinner or serve them as a side along with some tacos (the way my boys ate them).

Two types of beans, zucchini, squash, onion, peppers, tomatoes, scallions, cilantro, cheese and jalapeños, they are packed with veggies and tasted indulgent but still so nourishing.

Eat as is, or top with guacamole, avocado or sour cream.  Also great as a hearty snack or appetizer.

Scroll down to see the recipe.


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Summer Veggie Skillet Nachos

A one pan dish that is perfect on it's own for dinner, a hearty snack or appetizer. Or serve as side with tacos or a salad. Fresh, delicious and indulgent yet healthy!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Sides, Dinner, Veggies, Appetizer, Snack
Cuisine: Gluten-Free, Vegetarian
Author: Healthy Gluten-free Family


  • The quantities are guidelines and can be adjusted based on tastes.
  • A large bag of your favorite gluten-free corn chips
  • 1 zucchini cut into 1/4 inch circles/ or half moon shapes
  • 1 squash cut into 1/4 inch thick circles or half moon shapes.
  • avocado oil for pre-roasting zucchini and squash
  • 1 can black bean drained and rinsed
  • 1 can pinto beans drained and rinsed
  • 1 cup Mexican blend cheese shredded (or substitute dairy free cheese if vegan)
  • 1 yellow pepper seeded and diced
  • 1 to mato 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 side chopped
  • 1/2 red onion diced
  • 1/4 - 1/2 bunch cilantro finely chopped
  • 1-2 jalapeños seeded and sliced for topping (optional)


Zucchini and Squash

  • Preheat oven to 400 degrees
  • While you prep the other veggies, toss the zucchini and squash separately in a little avocado oil and place in a single layer on a prepared baking sheets, sprinkle with salt. Bake for 20 minutes.
  • Set aside to be used for nacho toppings.


  • Preheat oven to 350 degrees
  • In a large oven proof skillet or rimmed baking sheet, spread tortilla chips evenly
  • Add half the beans, cheese, yellow pepper, tomato, scallions, onion, zucchini and squash.
  • Add a second layer of tortilla chips and top with the remaining beans, cheese, yellow pepper, tomato, onion, zucchini and squash
  • Top with scallions and jalapeños if desired.
  • Place skillet in hot oven for 10-15 minutes or until cheese is melted.
  • Top with cilantro and serve.
  • Serve with sour cream, avocado, or guacamole as desired.
Tried this recipe?Mention @healthyGFfamily or tag #healthyGFfamily!


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