Prep 10 mins
Cook 7 mins
This is a snap to make. To save on chopping time, you can use 1 cup of well-drained canned or frozen (thawed) whole kernel corn instead of the zucchini.
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1 cup green bell pepper, chopped
- 1 cup zucchini, chopped
- 1 cup pinto beans in chili sauce (from 15-ounce can)
- 1 cup thick & chunky salsa
- 4 ounces tortilla chips
- 1 1⁄2 cups monterey jack cheese, shredded
- ripe olives, sliced, if desired
- Heat oil in 12-inch skillet over high heat. Add bell pepper and zucchini; stir-fry about 2 minutes or until vegetables are crisp-tender.
- Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
- Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
- Cover and cook over medium-high heat about 5 minutes or until cheese is melted. Sprinkle with olives. Serve with remaining 1/2 cup salsa.
Love this recipe! So easy to make and super yummy.
I loved how this only used one pan! It was a snap to make and a delicious way to eat my veggies! Thanks so much!
Yum, I had this for brunch today! I made a change due to ingredients on hand. I used mozzarella cheese instead of Monterey Jack, and halved the recipe. Thank you!