Ultimate Two-Bean Veggie Skillet Nachos

Fully loaded nachos perfect for snacking, parties, Game Day Eats or amping up any Taco Tuesday!

Ultimate Two-Bean Veggie Skillet Nachos

Easy to make, nourishing and DELISH!

These 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.


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.
Recipe type: Snack, Veggies
Cuisine: Gluten-free, Vegetarian
Serves: 4-8 servings
  • The quantities are guidelines and can be adjusted based on tastes.
  • A large bag of your favorite gluten-free corn chips
  • 1 cup canned black bean, drained and rinsed
  • 1 cup canned pinto beans, drained and rinsed
  • 1-2 cups Mexican blend cheese or Monterrey jack cheese (or dairy free alternative), shredded (the amount of cheese depends on how cheesy you want them)
  • 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)
  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 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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