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!
Total Time
15min
4.5
6 Ratings
Author: SideChef
Servings:
6
Ingredients
Nachos
•
1
Small
Zucchini
•
1
Green Bell Pepper
•
2
cups
Button Mushrooms
•
1
packet
(2 oz)
Taco Seasoning
•
1
Tbsp
Olive Oil
•
1
can
(15 oz)
Black Beans
, drained, rinsed
•
6
cups
Tortilla Chips
•
1 1/2
cups
Shredded Mozzarella Cheese
Toppings
•
to taste
Sliced
Pickled Jalapeño Peppers
•
1
cup
Pico de Gallo
•
to taste
Sour Cream
•
to taste
Fresh Cilantro
Cooking Instructions
1.
Preheat the oven broiler to high.
2.
Finely dice the Green Bell Pepper (1) and Zucchini (1). Roughly chop the Button Mushrooms (2 cups).
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.
4.
Add the Black Beans (1 can) and stir to heat through, then transfer everything to a bowl.
5.
Add 1/3 of the Tortilla Chips (6 cups) to the cast-iron skillet. Top with 1/3 Shredded Mozzarella Cheese (1 1/2 cups), then 1/2 of the veggie black bean mixture. Repeat with remaining ingredients, ending with cheese.
6.
Place 5 to 6-inches below the broiler and broil for 2-5 minutes, until all the cheese is melted.
7.
Remove the nachos from the oven and top with desired toppings, like Pico de Gallo (1 cup), Sour Cream (to taste), Fresh Cilantro (to taste), and Pickled Jalapeño Peppers (to taste).
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.
Nutrition Per Serving
CALORIES
363
FAT
11.9 g
PROTEIN
14.7 g
CARBS
49.5 g
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