Campfire Skillet Veggie Nachos

Indulge in the irresistible flavors of campfire cooking with our sizzling Campfire Skillet Veggie Nachos! Packed with vibrant, garden-fresh vegetables and an explosion of cheesy goodness, this recipe takes the classic nacho experience to new heights. Picture a cast-iron skillet brimming with colorful bell peppers, zucchini, onions, and black beans, all sautéed to perfection over an open flame. Each bite is a harmonious medley of crispy tortilla chips, tangy salsa, creamy avocado, and the smoky essence of the campfire. Whether you're gathered around with friends and family or embarking on a solo adventure, our Campfire Skillet Veggie Nachos are the epitome of outdoor culinary delight. So fire up the flames, grab a skillet, and get ready to savor the ultimate campfire nacho experience!

Print Recipe

Total Time 25

Servings: 4

Course: Appetizer, Main Course

Cuisine: American

Ingredients Method Notes

Ingredients

4 cups tortilla chips
7 oz cheddar cheese (shredded)
0.5 yellow bell pepper (large, diced)
0.5 red bell pepper (large, diced)
1 tomato (large, diced)
0.5 cup red onion (diced)
1 cup black beans (cooked, drained)
1 jalapeños pepper (sliced)
2 tbsps cilantro (chopped)
0.5 cup salsa

Method

Heat the grill to medium heat. In a cast iron skillet, add a layer of tortilla chips followed by cheese, yellow bell pepper, red bell pepper, tomato, onion, and black beans. Repeat with the remaining chips and toppings, except for the jalapeños, cilantro, and salsa.
Loosely cover the skillet with foil and cook for 10 to 12 minutes or until the cheese hasmelted. Top with sliced jalapeño and cilantro. Serve with salsa and enjoy!

Notes

Leftovers: Best enjoyed immediately.

Serving Size: One serving is approximately 1 1/2 cups.

Make it Vegan: Use a plant-based cheese alternative.

Additional Toppings: Top with sour cream, guacamole, queso, and/or cooked protein of your choice.