Total Time
17mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Stir in beans and 1/2 cup of the salsa; cook until hot. Remove mixture from skillet.
  3. Wipe skillet clean. Arrange tortilla chips in a single layer in skillet. Spoon vegetable mixture onto chips. Sprinkle with cheese.
  4. 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.
Most Helpful

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!

aeht206 August 16, 2013

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!

Sharon123 May 13, 2007