These easy vegetarian campfire nachos are made with tortilla chips, cheese, beans, and a quick garlic sauce, and then cooked in a pan over a fire. Perfect for camping and cookouts!
6ouncespepperjack or Monterey Jack cheese, freshly gratedUse more if desired
14ouncescan black or pinto beans, drained
2ouncessliced black olives(Half of a 4oz can)
1tomato, diced (optional)Skip if out of season
1avocado, diced
⅛cuppickled jalapeños
2green onions, finely diced (green tops only)
Garlic Sauce (Optional):
1cupplain yogurt
2garlic cloves, diced
½teaspoonsea salt
½lemon, juiced
Extra Toppings (Optional):
hot sauce
salsa
cilantro
Instructions
Prepare campfire:Heat coals until they are very hot, or let a campfire burn down until the wood is smoldering but without active flames. If using a portable campfire grate, add it to the campfire ring.Prepare nachos:Add chips to a cast-iron or carbon steel pan. Top with the cheese.
Add the remaining nacho toppings. (Don't add the yogurt sauce, hot sauce, or salsa yet.)
Cover the nachos with foil and place onto the campfire grate.Cook nachos for about 10 minutes, or until the cheese melts.If you're using pre-grated cheese, it will take longer to melt (about 15 minutes).
Uncover the nachos. Add the garlic sauce and any additional toppings, and serve immediately.
Notes
Serves 4 (small portions) or 2 (larger portions).This recipe can easily be adapted to include your favorite nacho toppings (or exclude ones you don't like). The only essential ingredients are the chips and cheese. If adding meat, make sure to cook the meat before adding it to the nachos.