Skillet Vegetarian Black Bean Nachos
Deliciously crunchy, with layers of goodness and cheese, these vegetarian black bean nachos are so good that you wont miss the meat, and will want it over and over again for any game day gatherings or just any day!
Servings 6 people
- 11 oz tortilla chips
- 2 cups red enchilada sauce
- 1 can organic black beans 15 oz
- 3 cups grated habanero jack / pepper jack cheese from a 7 oz block
- 6 cups grated sharp cheddar from 2- 7 oz blocks
- 1 jalapeno deseeded and chopped
- 1 jalapeno sliced in rings
- ½ red onion diced
- 1 tomato chopped
- ½ cup chopped cilantro
- ¼ cup sour cream / yogurt
- few slices of lime
Pre heat the oven to 350F.
Pour 1 ½ cups of the enchilada sauce at the bottom of an 8" cast iron skillet. Spread half of the black beans over it.
Place half of the tortillas over it and spread half of both cheeses over the tortillas.
Place the skillet in the oven for 3 mins till the cheese just about starts to melt.
Remove the skillet from the oven and top with the rest of the enchilada sauce, black beans and tortillas.
Scatter the onion and chopped jalapeno on top and add the rest of the cheese.
Return the skillet back to the oven and bake for about 10-12 mins or until the cheese has all melted.
Remove the skillet from oven, top with tomatoes, cilantro and the jalapeno slices. Drizzle the sour cream / yogurt on top and serve with the lime slices for anyone to squeeze over of needed.
Calories: 1022kcal | Carbohydrates: 54g | Protein: 51g | Fat: 67g | Saturated Fat: 36g | Cholesterol: 170mg | Sodium: 1924mg | Potassium: 500mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2420IU | Vitamin C: 11mg | Calcium: 1354mg | Iron: 3.8mg