Ultimate Two-Bean Veggie Skillet Nachos with Homemade Chips

Perfect for Cinco de Mayo or to amp up any Taco Tuesday!

Ultimate Two-Bean Veggie Skillet Nachos with Homemade Chips

Packed with goodness & Delish!

Just when you thought our favorite ULTIMATE TWO BEAN VEGGIE SKILLET NACHOS couldn’t get any better, we made them with Homemade Chips using Masienda Blue Corn Tortillas!

We only tried  Masienda Tortillas recently and absolutely love them! They are made with just 3 ingredients, are gluten-free and non-gmo, and have great taste and texture.  So we decided to have fun with them and make homemade chips for our favorite nachos.

More on the nachos: They are fully loaded with two types of beans, red onion, peppers, tomatoes, scallions, cilantro, mexican cheese and jalapeños (optional but a hit in my house) and lots of homemade chips!  Eat as is, or top with guacamole, avocado or sour cream.  Perfect way to celebrate Friday, Cinco de Mayo or amp up any Taco Tuesday.

You can purchase Masienda Tortillas on sale 2 for $5 at Whole Foods Market through 5/15.

Post sponsored by Whole Foods Fairfield County and Whole Foods, in partnership with Masienda. 

Scroll down to see the recipe.


Ultimate Two-Bean Veggie Skillet Nachos with Homemade Chips
Prep time
Cook time
Total time
Just when you thought our Ultimate Nachos could get any better, we made them with homemade chips using Masienda Blue Corn Tortillas. Loaded with veggies and beans, these nachos taste delicious and indulgent but are still nourishing. Perfect party snack (Cinco de Mayo anyone?) or as a way to amp up your Taco Tuesday. Post sponsored by Whole Foods Fairfield County in partnership with Masienda.
Recipe type: Snack, Veggies, Appetizers
Cuisine: Gluten-free, Vegetarian
Homemade Tortilla Chips
  • 2 9oz bags Masienda Blue Corn or Heirloom Corn Tortillas
  • Avocado Oil or neutral oil like grapeseed or canola
  • Kosher salt
  • 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 jalapeños, seeded and sliced for topping (optional)
Homemade Tortilla Chips
  1. Preheat oven to 350 degrees F and place parchment paper on 2-3 baking sheets
  2. Place a few tablespoons of oil in small bowl.
  3. Place 1 tortilla on a cutting board, brush very lightly with oil, place a second tortilla on top, brush with oil, and continue in this manner for a few more tortillas. Using a sharp knife, cut the tortillas in half and then half again so that each tortilla is in 4 quarters. Place "chips" on a baking sheet in single layer. Repeat process until all the tortillas are lightly brushed with oil, cut into quarters and placed on baking sheets.
  4. Sprinkle salt on chips.
  5. Bake chips for 6 minutes. Remove from oven. Gently turn chips over. Bake an additional 6-10 minutes until crisp.
  1. Preheat oven to 350 degrees F
  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 jalapeños 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.


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