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SKILLET NACHOS

Author: Nicole Modic of @KALEJUNKIE

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Ingredients

  • 1 9-12 oz bag tortilla chips of choice (I usually make this with @sietefoods chips)
  • 1/2 can pinto beans, drained and rinsed
  • 1/2 can corn, drained and rinsed
  • 3/4-1 cup vegan shredded Mexican cheese
  • 1 avocado, sliced
  • 1/2 cup salsa
  • 1/2 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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