These black bean and veggie nachos with Pepper Jack cheese are made and served out of the same pan, without turning the oven on. Just 20 minutes start to finish. This recipe may just be your new party favorite! For even heartier nachos, brown ground turkey or beef with taco seasoning, then spoon onto the crisp chips with the other toppings.
1 tablespoon olive oil
1 cup chopped green bell pepper
1/2 cup frozen whole kernel corn, thawed
1/2 cup thick tomato salsa
1 cup pinto or black beans in chili sauce
4 ounce baked or regular corn tortilla chips
1 1/2 cups (6 oz) Crystal Farms Shredded Pepper Jack Cheese if desired sliced pickled jalapeño chiles or ripe olives, guacamole and additional salsa
How to Make It
Heat oil in a 12-inch nonstick skillet or large cast-iron skillet over high heat. Add bell pepper; cook and stir about 2 minutes or until crisp-tender. Stir in corn, salsa, and beans; cook until heated through. Remove from skillet to plate.
Wipe skillet clean. Arrange chips in single layer in skillet. Spoon bean mixture onto chips. Sprinkle with cheese.
Cover and cook over medium-high heat about 5 minutes or until cheese is melted.
Sprinkle with pickled chiles or olives. Serve with dollops of guacamole and salsa alongside.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.