It is officially Football season and the first day of Fall! Yay* for pumpkin everything and tailgating. A bigger *yay* for pumpkin spiced lattes from my good ol’ Nespresso and cold brewed coffee with my very own Pumpkin Spiced Coffee Syrup. Ok, ok we are getting all coffee snob up in herrr so let’s move on to nachos because who doesn’t love some gooey melted cheese, spicy black beans, corn chips, sweet corn off the cob, rice, veggies, and even more gooey melted cheese. And not the fake stuff folks because we don’t get down with Velveeta like that!
That’s right.. nachos do not have to contain Velveeta because cheese is WAY TOO GOOD on it’s own to add a bunch of crap that makes it look like plastic when in cools. You pickin’ up what I’m puttin’ down? Thank You, Thank You, I knew you would understand!
Now let’s forget about that crap and get back to the good stuff because these nachos are the perfect balance of all the cheesy goodness you would expect from nachos, and a bunch of other goodies that are whole and nutritious. Sweet bell peppers, a big bed of lettuce, brown rice, black beans, oh yeah! Loaded nachos say whhhhhaaatttt?
Ok, ok I’m calming myself down but this is something to get excited about. One of my all time favorite snack foods, in a skillet, with nutrition on top?
Now that my rambling nacho madness is over the voice of reason is here to tell you what exactly this Loaded Nacho Skillet is PLUS the fact that it only takes 30 short minutes to put this bad boy together. Cook the rice, add the beans, the cheese, the frozen corn, the chips, more cheese, the peppers, more cheese, and finally broil it for a few minutes until everyone is happy. Got it? Since that way A LOT of steps here is a pretty picture for you to see exactly how to achieve this nacho goodness:
Now if you really want to take these nachos totally over the top try adding a dollop of my Homemade Ranch right in the middle of a big pile of nacho goodness. These two things are basically a match made in food heaven and I would not tell you to do another step if I didn’t think this ranch was basically the best thing that ever happened to these nachos. Nachos meet ranch. Ranch meet nachos. And they lived happily ever after all up in my tummy!
*I used my Taco Night Freezer Corn in this recipe as well!
4Healthy Loaded Nacho Skillet
By Published: September 24, 2014
- Yield: 4 Servings
- Prep: 5 mins
- Cook: 25 mins
- Ready In: 30 mins
It is officially Football season and the first day of Fall! Yay* for pumpkin everything and tailgating. A bigger *yay* for …
Ingredients
- 1 clove garlic
- 1/2 onion
- 1 cup brown rice The quicker cooking kind
- 1 cup water
- 1 cup strained tomatoes no salt added
- 1/2 tsp pink himalayan or kosher salt
- 1 can black beans
- 1/2 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp adobo seasoning
- 2 cups freshly grated cheddar cheese
- 4 ounces queso fresco cheese
- 1-2 cups frozen sweet corn organic, non-GMO preffered
- blue corn chips non-GMO preffered, I use Garden of Eatin brand
- 1 sweet bell pepper
- 1 head romaine lettuce
Instructions
- Dice onion and garlic. Heat olive oil in skillet over medium-low heat and sauté onion and garlic until tender. Add rice, tomatoes, water, and salt. Bring to a boil, then cover and simmer for 15 minutes or until rice is almost cooked.
- While rice is cooking drain, rinse, and season black beans with cumin, chili powder and adobo seasoning. When rice is done layer beans on top of rice, then cheese, corn, corn chips, more cheese, and top with red peppers (and more cheese if desired!). *I used my taco night freezer corn
- Put under broiler for 10 minutes or until everything is melted and peppers are tender. Top with romaine lettuce and serve with homemade ranch.
