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SKILLET NACHOS
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Nicole Modic
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Ingredients
1 9-12
oz
bag tortilla chips of choice (I usually make this with
@sietefoods
chips)
½
can
pinto beans, drained and rinsed
½
can
corn, drained and rinsed
3/4-1
cup
vegan shredded Mexican cheese
1
avocado, sliced
½
cup
salsa
½
cup
vegan queso (I used
@eatzubi
)
Sliced jalapeño pepper, chopped cilantro, and cracked pepper (optional)
Instructions
Preheat oven to 400 degrees.
Line up the chips in a 10 or 12 inch cast iron skillet (or baking sheet).
Evenly distribute the beans, corn, and shredded cheese.
Bake for 5-7 minutes, until the cheese is melted.
Take the skillet out of the oven and top with jalapeño pepper, salsa, vegan queso, cilantro and pepper.
Enjoy!!!
Did you make this recipe?
I’d love to see what you made -
tag @kalejunkie
in your posts and I’ll re-share!
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