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- 2 cups tortilla chips - 1 cup black beans, rinsed and drained - 1 cup corn kernels (frozen or fresh) - 1 red bell pepper, diced - 1 small red onion, diced - 1 jalapeño, sliced (seeds removed for less heat) - 1 cup diced tomatoes - 1 cup shredded cheese (cheddar or Monterey Jack) - 1 avocado, diced - 1/4 cup fresh cilantro, chopped - 1/4 cup sour cream or Greek yogurt - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - Lime wedges for serving Loaded Veggie Nacho Skillet needs fresh and vibrant ingredients. Start with tortilla chips as your base. They give the perfect crunch. Black beans add protein and fiber. Corn brings a sweet burst, while the red bell pepper and onion add crunch and flavor. For heat, slice a jalapeño. You can remove the seeds for less spice. Diced tomatoes keep the dish juicy. Don’t forget the cheese! Shredded cheddar or Monterey Jack melts beautifully. Top it all with creamy avocado and bright cilantro. A dollop of sour cream or Greek yogurt adds richness. Spice it up with cumin and chili powder. Finally, add salt and pepper to taste. Serve with lime wedges for a zesty finish. These ingredients create a fun and colorful dish that everyone will love. 1. Preheat your oven to 400°F (200°C). This step ensures the nachos bake evenly. 2. In a large oven-safe skillet, heat a drizzle of oil over medium heat. 3. Add the diced red onion and bell pepper. Sauté them for about 3-4 minutes until they soften. 4. Next, stir in the sliced jalapeño, black beans, corn, and diced tomatoes. 5. Sprinkle in the ground cumin, chili powder, salt, and pepper. Cook for another 3-5 minutes. Make sure everything is heated through. 1. Remove the skillet from the heat. Evenly layer the tortilla chips over the veggie mixture. 2. Now, generously sprinkle the shredded cheese on top of the chips. This will melt into a gooey delight. 1. Transfer the skillet to your preheated oven. Bake for 10-15 minutes. 2. Keep an eye out for melted and bubbly cheese. This is the sign that it’s ready! 1. Once out of the oven, top the nachos with diced avocado and chopped cilantro. 2. Serve hot with a dollop of sour cream and lime wedges on the side. Squeeze the lime for a fresh burst of flavor. Adjusting the spice level is easy. Just omit the seeds from the jalapeño. This small change keeps the heat down. You can also mix cheeses for a richer taste. Cheddar and Monterey Jack blend well together. You can pair this dish with your favorite salsas or guacamole. They add great flavors and textures. Serve it as an appetizer or make it the main dish. It fits any gathering or family meal perfectly. Using a colorful skillet makes your dish pop visually. It draws everyone’s attention. Garnish with extra cilantro and lime wedges for a fresh look. This adds color and flavor, making it even more fun to eat. {{image_2}} You can easily adjust this dish for different diets. If you want a vegan option, just skip the cheese. Use a dairy-free substitute instead. This keeps it creamy and delicious without any animal products. For gluten-free needs, make sure your tortilla chips are certified gluten-free. That way, everyone can enjoy this tasty dish. Feel free to swap out some ingredients to fit your taste. If you don’t have black beans, use pinto or kidney beans. They will work just as well. You can also add more veggies. Try using zucchini or spinach to give it extra nutrients and color. These options make the dish even more vibrant and wholesome. Want to change things up? You can add cooked ground meat or shredded chicken for a heartier meal. This adds protein and makes it even more filling. You can also play around with different types of cheese. Mix cheddar with Monterey Jack or even pepper jack for a spicy kick. These tweaks can really make this dish your own. To store leftovers, place them in an airtight container. This keeps the nachos fresh. Make sure to cool the nachos first before sealing. I recommend refrigerating them right away. Store them for up to three days. For best taste, eat them sooner rather than later. You can reheat nachos in the oven or microwave. The oven gives the best results. Set it to 350°F (175°C). Place the nachos on a baking sheet. Bake for about 10 minutes or until hot. For the microwave, use a microwave-safe plate. Heat for 30 seconds, checking each time. To avoid sogginess, add a paper towel under the nachos. This absorbs extra moisture. Can you freeze loaded veggie nachos? Yes, but it's not ideal. Freezing can change the texture. If you want to freeze them, layer them in a freezer-safe bag. Remove as much air as possible. When ready to eat, thaw in the fridge overnight. Reheat in the oven for the best taste. Making a Loaded Veggie Nacho Skillet takes about 30 minutes. You spend 10 minutes prepping the ingredients. Then, cooking and baking take about 20 minutes. This dish is quick and easy, perfect for a weeknight meal. Yes, you can prep this dish early. Chop your veggies and mix them in the skillet. Store the skillet in the fridge for later. When you are ready, add the tortilla chips and cheese. Bake as usual for a fresh, hot meal. You can get creative with toppings! Here are some ideas: - Sliced olives - Pickled jalapeños - Fresh salsa - Guacamole - Green onions - Hot sauce Feel free to mix and match based on your taste! Loaded Veggie Nacho Skillet can be healthy. It features beans and veggies packed with nutrients. You can make it even healthier by using low-fat cheese. Swap sour cream for Greek yogurt too. This way, you enjoy a tasty meal without compromising your health goals. Loaded veggie nachos are easy to make and fun to eat. You start with layers of fresh ingredients like chips, beans, and cheese, then add your favorite toppings. This dish works as a meal or a snack. Remember, you can mix it up with different beans or veggies. Store leftovers right, and reheat them well so they stay tasty. I hope you enjoy this loaded veggie nacho skillet as much as I do!

Loaded Veggie Nacho Skillet

Savor the flavor of this Loaded Veggie Nacho Skillet that's perfect for gatherings or a cozy night in! Layered with a colorful mix of black beans, corn, fresh veggies, and gooey cheese, this dish is a crowd-pleaser. Ready in just 30 minutes, it's deliciously topped with creamy avocado and fresh cilantro. Click through to explore this easy recipe and make your next snack time a hit!
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Ingredients
  

2 cups tortilla chips

1 cup black beans, rinsed and drained

1 cup corn kernels (frozen or fresh)

1 red bell pepper, diced

1 small red onion, diced

1 jalapeño, sliced (seeds removed for less heat)

1 cup diced tomatoes

1 cup shredded cheese (cheddar or Monterey Jack)

1 avocado, diced

1/4 cup fresh cilantro, chopped

1/4 cup sour cream or Greek yogurt

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Lime wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large oven-safe skillet, heat a drizzle of olive oil over medium heat. Add the diced red onion and bell pepper, sautéing for 3-4 minutes until they soften.

      Stir in the jalapeño, black beans, corn, and diced tomatoes. Add the ground cumin, chili powder, salt, and pepper. Cook for another 3-5 minutes until everything is heated through.

        Remove the skillet from the heat and evenly layer the tortilla chips over the veggie mixture.

          Sprinkle the shredded cheese generously over the tortilla chips.

            Transfer the skillet to the preheated oven and bake for 10-15 minutes, until the cheese is melted and bubbly.

              Once out of the oven, top the nachos with diced avocado and chopped cilantro.

                Serve hot with a dollop of sour cream and lime wedges on the side for squeezing over the top.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4