These Gluten-Free Ultimate Two-Bean Veggie Skillet Nachos are one of our favorites!
Super easy to make, packed with goodness and delicious!
We eat them for snacks, on Game Day (They have become a Super Bowl tradition!) and they even make it to our dinner table on a pretty regular basis.
They taste indulgent and delicious but are packed with nourishing, real foods.
Here’s what’s on them: two types of beans, red onion, peppers, tomatoes, scallions, cilantro, Mexican cheese (or cheese of your choosing; lately, I’ve been loving Monterrey jack) and jalapeños (optional but my husband and I love!) and lots of your favorite gluten-free chips.
And this recipe is entirely adaptable!
Add more of your favorite ingredients, omit one you don’t love or substitute any vegetable or bean.
Make it so you love it and enjoy it!
And be flexible… if you don’t have a particular ingredient, these will still taste amazing!
Plus, they are super quick and easy to make.
We literally pile on the toppings in two layers using our favorite gluten-free chips, then bake for 10-12 minutes.
Pro tip: the finer you chop the veggie toppings and the more cheese you use, the less you taste any particular veggie and the more even non-veggie lovers will eat all the nachos!
Enjoy as is or top with scallions, jalapenos (as favorite of my husband and me but not the boys so much) and serve with avocado, guacamole or sour cream.
These nachos give everyone something to cheer about!
Hope you love them as much as we do!
For a Sweet Potato Nachos with easy to make homemade sweet potato chips, click here.
Scroll down to see the recipe and leave a comment if you try.