Skillet Veggie Nachos

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

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

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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 (2 cups) .

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 (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.

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 (1 cup) , Sour Cream (to taste) , Fresh Cilantro (to taste) , and Pickled Jalapeño Peppers (to taste) .