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!
Servings: 4 people
- 8 ounces tortilla chips (Half of a 16oz bag)
- 6 ounces pepperjack or Monterey Jack cheese, freshly grated Use more if desired
- 14 ounces can black or pinto beans, drained
- 2 ounces sliced black olives (Half of a 4oz can)
- 1 tomato, diced (optional) Skip if out of season
- 1 avocado, diced
- ⅛ cup pickled jalapeños
- 2 green onions, finely diced (green tops only)
Garlic Sauce (Optional):
- 1 cup plain yogurt
- 2 garlic cloves, diced
- ½ teaspoon sea salt
- ½ lemon, juiced
Extra Toppings (Optional):
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.
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.
Calories: 679kcal | Carbohydrates: 65g | Protein: 25g | Fat: 38g | Saturated Fat: 12g | Cholesterol: 46mg | Sodium: 1465mg | Potassium: 909mg | Fiber: 15g | Sugar: 5g | Vitamin A: 905IU | Vitamin C: 21mg | Calcium: 552mg | Iron: 4mg