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Loaded Veggie Nachos

URL: https://cozypeachkitchen.com/loaded-veggie-skillet-nachos/

Ingredients

The nachos

  • 1 can pinto beans
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 8 ounces tortilla chips
  • 1 ½ cups shredded Monterey Jack or cheddar cheese

The toppings

  • 1 cup kale, finely shredded
  • 1 medium green bell pepper, finely chopped
  • ½ medium red onion, finely chopped
  • 1 medium jalapeno, sliced or finely chopped
  • ½ cup frozen sweet corn, thawed
  • 2 tablespoons chopped cilantro
  • ½ cup salsa of choice
  • 2 tablespoons plain Greek yogurt or sour cream
  • 1 medium lime, cut into wedges

Instructions

  1. Preheat the oven to 350°F.
  2. In a medium sauce pot, combine pinto beans (with liquid), cumin, chili powder, garlic powder, and salt, then simmer for 10 minutes.
  3. While the beans simmer, prepare the nacho toppings.
  4. Layer half of the tortilla chips in a cast iron skillet or lined sheet pan.
  5. Sprinkle half of the cheese and half of the pinto beans over the chips.
  6. Add kale, bell pepper, onion, and jalapeno if you prefer them cooked.
  7. Add another layer of chips, cheese, and pinto beans.
  8. Bake for 10 minutes until the cheese is melted.
  9. Remove from the oven and add remaining toppings including kale, onion, bell pepper, jalapeno, sweet corn, and cilantro.
  10. Serve immediately with lime juice.

Nutrition Facts (estimated)

Servings
5 servings
Calories
520
Total fat
23g
Total carbohydrates
61g
Total protein
22g
Sodium
710mg
Cholesterol
36mg

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