I’ve heard of a lot of non-traditional foods being grilled on an open flame, but nachos?
Turns out, you can slap them down on the ol’ BBQ too.
Here’s a super-easy recipe for vegetarian nachos that go from grill to picnic table in just minutes. Simply assemble the ingredients in a foil pan, cover – and 10 minutes later, you’ve got munching perfection. A great way to keep the party outdoors, especially on those lazy summer evenings.
5 cups tortilla chips
1 can black beans, drained
1 can Old El Paso Chopped Green Chilies, drained
2 tsp Old El Paso Taco Seasoning Mix (from 35 g package)
2 plum tomatoes, chopped
2 cups finely shredded Monterey Jack or Cheddar cheese
Heat gas or charcoal grill. Spray 12×18-inch foil pan with nonstick cooking spray. Spread tortilla chips in pan.
In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.
Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil. Serves 4.
I was part of the Life Made Delicious Blogger program and I received special perks as part of my affiliation with the group. The opinions on this blog are my own.