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Skillet Veggie Nachos
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12 INGREDIENTS • 7 STEPS • 15MINS

Skillet Veggie Nachos

Recipe

4.5

6 ratings
Nacho regular game-day snack. These Skillet Veggie Nachos are the perfect way to get your nacho fix, guilt-free! Not only are they filling and packed with flavor, but they are also easy to make they can be on the table in just 15 minutes. Bring on the weeknight nachos!
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Nacho regular game-day snack. These Skillet Veggie Nachos are the perfect way to get your nacho fix, guilt-free! Not only are they filling and packed with flavor, but they are also easy to make they can be on the table in just 15 minutes. Bring on the weeknight nachos!
author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

15MINS

Total Time

$1.62

Cost Per Serving

Ingredients

Servings
6
us / metric
Nachos
Zucchini
1
Small Zucchini
Green Bell Pepper
1
Green Bell Pepper
Button Mushroom
200 g
Button Mushrooms
Taco Seasoning
1 packet
(2 oz)
Taco Seasoning
Olive Oil
1 Tbsp
Olive Oil
Black Beans
1 can
(15 oz)
Black Beans, drained, rinsed
Tortilla Chips
155 g
Tortilla Chips
Shredded Mozzarella Cheese
130 g
Shredded Mozzarella Cheese
Toppings
Pickled Jalapeño Pepper
to taste
Sliced Pickled Jalapeño Peppers
Pico de Gallo
285 g
Pico de Gallo
Sour Cream
to taste
Sour Cream
Fresh Cilantro
to taste
Fresh Cilantro

Nutrition Per Serving

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Calories
363
Fat
11.9 g
Protein
14.7 g
Carbs
49.5 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.

Author's Notes

These nachos don’t reheat well because the chips get soggy. For smaller portions, assemble half the ingredients at a time, saving the remaining vegetable bean mix in an airtight container for up to 4 days.

Cooking Instructions

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step 1
Preheat the oven broiler to high.
step 2
Finely dice the Green Bell Pepper (1) and Zucchini (1). Roughly chop the Button Mushrooms (200 g).
step 3
In a cast-iron or other oven-safe skillet, add the Olive Oil (1 Tbsp) over medium-high heat. Once hot, add the zucchini, bell pepper, mushrooms, and Taco Seasoning (1 packet). Cook until softened, 6-7 minutes.
step 4
Add the Black Beans (1 can) and stir to heat through, then transfer everything to a bowl.
step 5
Add 1/3 of the Tortilla Chips (155 g) to the cast-iron skillet. Top with 1/3 Shredded Mozzarella Cheese (130 g), then 1/2 of the veggie black bean mixture. Repeat with remaining ingredients, ending with cheese.
step 6
Place 5 to 6-inches below the broiler and broil for 2-5 minutes, until all the cheese is melted.
step 7
Remove the nachos from the oven and top with desired toppings, like Pico de Gallo (285 g), Sour Cream (to taste), Fresh Cilantro (to taste), and Pickled Jalapeño Peppers (to taste).

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