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Campfire Nachos

Makes 6 servings

Macros: 341 cal, fat 21g, carbs 27g, protein 14g, fibre 7g


  • 1 ear corn on the cob, or 1 cup canned corn drained

  • 1 Tbsp Olive oil

  • 11 ounces tortilla chips (about 20 chips)

  • 15 ounces canned black beans, rinsed and drained

  • 4 ounces canned mild diced green chiles

  • ½ red bell pepper, diced

  • 1 ½ cups shredded cheddar jack cheese

  • Salsa, optional

  • Cilantro, (optional)

  • 1 medium Avocado or Guacamole

  • 1/4 cup Sour Cream, (optional)

  • Lettuce, optional

  • Lime, optional


  • If using corn on the cob, cut the corn off the cob.

  • Place a large cast iron skillet over a fire or stove top heated to medium. Add a drizzle of olive oil, then sauté the corn, stirring, until the colour brightens and the corn is crisp tender, about 5 minutes. Transfer the corn to a small bowl or plate.

  • In the same pan, arrange half the tortilla chips. Top with half the black beans, diced green chiles, bell pepper, corn, and cheese. Add the remaining chips and top with the remaining beans, chiles, pepper, corn, and cheese. Cover loosely with aluminum foil or a lid and allow to heat 5 minutes or until the cheese is melted.

  • Remove from the heat and top with salsa, cilantro, sliced avocado, sour cream, lettuce, and lime juice as desired.

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