Summer Veggie Skillet Nachos
Try this Summer Veggie Skillet Nachos recipe.
Try this Summer Veggie Skillet Nachos recipe.
- 1/2 red onion diced
- the quantities are guidelines and can be adjusted
- a large bag of your favorite gluten-free corn chip
- 1 zucchini, cut into 1/4 inch circles/ or half moon
- 1 squash, cut into 1/4 inch thick circles or half mo
- avocado oil for pre-roasting zucchini and squash
- 1 can black bean drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 cup mexican blend cheese shredded (or substitute dairy free cheese if vegan)
- 1 yellow pepper seeded and diced
- 1 tomato or approx 15 cherry or grape tomatoes seeded and diced (i like to cut these first, sprinkle with salt and let sit to release their water as i prep the other veggies and beans)
- 1 bunch scallions green side chopped
- 1/4 - 1/2 bunch cilantro finely chopped
- 1-2 jalapeã±os, seeded and sliced for topping (optional
- Carbohydrate 65.4964 g
- Cholesterol 118.65 mg
- Fat 40.8502 g
- Fiber 19.3199995994568 g
- Protein 48.549 g
- Saturated Fat 24.53536 g
- Serving Size 1 1 recipe (533g)
- Sodium 1936.53 mg
- Sugar 46.1764004005432 g
- Trans Fat 2.74435 g
- Calories 817 calories
Step-by-step
- Preheat oven to 400 degrees.
- While you prep the other veggies, toss the zucchini and squash separately in a little avocado oil and place in a single layer on a prepared baking sheet, sprinkle with salt.
- Bake for 20 minutes.
- Set aside to be used for nacho toppings.
- Preheat oven to 350 degrees.
- In a large oven-proof skillet or rimmed baking sheet, spread tortilla chips evenly.
- Add half the beans, cheese, yellow pepper, tomato, scallions, onion, zucchini, and squash.
- Add a second layer of tortilla chips and top with the remaining beans, cheese, yellow pepper, tomato, onion, zucchini, and squash.
- Top with scallions and jalapeños if desired.
- Place skillet in a hot oven for 10-15 minutes or until cheese is melted.
- Top with cilantro and serve.
- Serve with sour cream, avocado, or guacamole as desired.
Summer Veggie Skillet Nachos: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, the last thing I want to do is spend hours in the kitchen. That's why I'm always on the lookout for quick, easy, and flavorful recipes that the whole family will enjoy. This Summer Veggie Skillet Nachos recipe is a perfect example – it’s packed with fresh veggies, satisfyingly cheesy, and ready in under an hour.
The beauty of this recipe lies in its adaptability. Feel free to swap out veggies based on what's in season or what you have on hand. Bell peppers, corn, black beans, and even leftover roasted sweet potatoes would all be delicious additions. I love using a mix of black and pinto beans for added texture and flavor. And don't be shy with the cheese! A generous amount of melted cheese is what makes nachos, nachos. You can also use a dairy-free cheese for a vegan option. The possibilities are endless!
What truly makes this recipe a winner in my book is the ease of cleanup. One skillet, minimal dishes, and happy tummies – it’s a trifecta of success on a busy weeknight. The combination of crispy tortilla chips, juicy veggies, and melted cheese creates a flavor explosion that satisfies my cravings without sacrificing healthy eating. It’s the ultimate comfort food, upgraded. I often serve this with a dollop of sour cream or a side of guacamole for an extra layer of creaminess and flavor.
I've found that this recipe is also incredibly kid-friendly. My kids love helping me prep the veggies, and they gobble up these nachos in minutes. It’s a fun way to get them involved in the cooking process and encourages them to try new vegetables. The vibrant colors and exciting textures also make it visually appealing, adding to the overall enjoyment. For a more sophisticated touch, consider adding a sprinkle of fresh cilantro just before serving.
Beyond the ease and deliciousness, this recipe is a fantastic way to sneak in extra veggies into your diet. Often, getting kids (and even adults) to eat enough vegetables can be a challenge, but with the nachos, the veggies are incorporated in such a way that they're barely noticeable. This method makes it easy to get a healthy dose of nutrients into a crowd-pleasing meal.
This Summer Veggie Skillet Nachos recipe has quickly become a staple in our household. It’s a flexible recipe that can be adapted to suit different tastes and dietary preferences. The vibrant colors and exciting textures are sure to please both kids and adults alike. It's a recipe that's not only quick and easy but also healthy and delicious – a perfect combination for a busy working mom (or anyone, really!). So next time you're looking for a quick and satisfying meal, give this recipe a try. You won't be disappointed.
Ingredients you will need:
- 1/2 red onion, diced
- A large bag of your favorite gluten-free corn chips
- 1 zucchini, cut into 1/4-inch circles or half-moons
- 1 squash, cut into 1/4-inch thick circles or half-moons
- Avocado oil for pre-roasting zucchini and squash
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 cup Mexican blend cheese, shredded (or substitute dairy-free cheese if vegan)
- 1 yellow pepper, seeded and diced
- 1 tomato or approximately 15 cherry or grape tomatoes, seeded and diced
- 1 bunch scallions, green side chopped
- 1/4 - 1/2 bunch cilantro, finely chopped
- 1-2 jalapeños, seeded and sliced for topping (optional)
