Electric Skillet Veggie Nachos
These electric skillet veggie nachos make the cooking process easy by layering the ingredients and then cooking without overheating the house.
Servings: 4
Calories: 812kcal
Equipment
Ingredients
- 4 cups tortilla chips
- 2 cups cheddar cheese shredded
- ½ cup canned black beans drained and rinsed
- 1 ½ tablespoons taco seasoning
- ½ cup tomatoes chopped
- ¼ cup black olives sliced
- ¼ cup green onions chopped
- ¼ cup jalapeño peppers sliced
- 2 tablespoons fresh cilantro chopped (optional)
Instructions
- Preheat electric skillet to 375ºF.
- In a small baking pan (9” should work well), arrange the tortilla chips, cheese and black beans. Sprinkle with the taco seasoning.4 cups tortilla chips, 2 cups cheddar cheese, ½ cup canned black beans, 1 ½ tablespoons taco seasoning
- Place a small baking rack into the electric skillet. Then, place the baking pan on top of it and cover with the lid. Cook for approximately 15 to 20 minutes, or until the cheese is melted.
- Top with the tomatoes, green onions, black olives, fresh cilantro and jalapeños. Serve with salsa, guacamole and sour cream, if desired.½ cup tomatoes, ¼ cup black olives, ¼ cup green onions, 2 tablespoons fresh cilantro, ¼ cup jalapeño peppers
Notes
- These nachos can be refrigerated in an airtight container for up to 5 days.
- Nobody likes soggy leftover nachos, so use the electric skillet to reheat the nachos and they will come out warm and crispy. Just return them to the pan and into the skillet (on top of the baking rack) preheated at 350°F for about 10 minutes or until heated through.
Nutrition
Calories: 812kcal | Carbohydrates: 85g | Protein: 23g | Fat: 44g | Saturated Fat: 14g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 1039mg | Potassium: 385mg | Fiber: 9g | Sugar: 2g | Vitamin A: 923IU | Vitamin C: 5mg | Calcium: 540mg | Iron: 2mg
