Skillet Black Bean & Veggie Nachos


A fall Saturday is the perfect day to bring you a skillet full of cheesy nachos. Curl up on the couch with a blanket and watch a Lifetime drama while you crunch away. Or, if you feel like being a little more generous and social today, share the love with your friends and family when you gather to watch football all day. But if your team starts losing and you need to eat away your sadness, this is first and foremost for you.

I don’t know why I’m talking about teams losing. My teams are on a roll! Ohio State, for example. 8-0 baby! No sadness here. 
Except now I just jinxed us. Uh-oh. Sorry, Ohioans. IF WE LOSE TODAY IT’S NOT MY FAULT. I should probably stop talking now. 
But I won’t stop quite yet, because I need to tell you oneeee more thing. These nachos are totally healthy. Seriously! Okay, so maybe they’re not the healthiest thing in the world. And it’s probably not good to eat the whole skillet full yourself. But they make for a very well-rounded meal with quite the punch of nutrition. Pile on the guilt-free heaps of vegetables and beans (and maybe some extra cheese if you must indulge) and go for it.

Happy Saturday!


Skillet Black Bean & Veggie Nachos
Serves 2-3
4 large handfuls of corn tortilla chips (about 20-25 chips)
1 cup shredded cheese of choice (I used Mexican blend)
1/2 cup canned black beans, drained and rinsed
1/2 bell pepper of choice, sliced
1/2 cup canned or frozen corn (steam for about 2 minutes first if frozen)
10-12 grape tomatoes, quartered 
1 small zucchini, sliced
1/2 medium yellow onion, sliced
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon red chili powder
Sprinkle of pepper
2-4 tablespoons vegetable broth if needed
1/3 cup salsa for topping

1. Spray a large skillet with non-stick spray and place on stove over medium heat. Once heated, add pepper, corn, tomatoes, zucchini and onion. Cook for about 5-7 minutes, stirring occasionally. Add seasonings and vegetable broth if the vegetables have dried out. Continue to cook about one more minute then remove from heat.
2. Layer half of the chips on the bottom of a cast iron skillet. Top with half of the vegetable mixture, half of the beans, and half of the cheese. Add another layer of chips, followed by the remaining veggies, black beans, and cheese.
3. Broil on low for 2-4 minutes. Cheese will be bubbly! Remove from heat. Cut into wedges, top with salsa and serve. Or, just dig right in straight from the skillet. 


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