Gluten-Free Skillet Plantain Nachos (Vegan, Grain-Free, Allergy-Free)

A delicious, messy, plant-based skillet of nachos! Gluten-Free Skillet Plantain Nachos that are vegan, grain-free, and top 8 allergy-free! Loaded with veggies and plantain chips, topped with salsa and an easy homemade vegan cheese sauce recipe, these nachos make for a fun Mexican meal any night of the week!

Nachoooooos! Who’s ready for some messy, all hand in, nacho-eating? Straight from the good ‘ole skillet, loaded with ALL the veggies, black beans, salsa, a killer homemade vegan cheese sauce, and the star of the show…PLANTAIN CHIPS! At first glance you could almost mistake those crunchy yellow chips for your typical corn tortilla chips, but no! These babies are grain-free and bring a little something extra to the nacho-eating experience!

Nachos are meant to be eaten with your hands (which is a recurring theme with almost all Mexican food) and while you can eat these plantain nachos with your hands…you may need a fork (at times). Regardless, nachos are just a fun meal to make. From appetizer, snack, lunch, or a main dish for dinner, depending on the toppings and such, nachos can fit any meal (even breakfast or dessert!)

I guess these plantain nachos have a “Caribbean” flare since, you know…plantains. So a little Mexican fusion is happening (I tend to do that), but we’re keeping pretty classic with the toppings for these! I made that killer POTATO-based nacho cheese sauce to just pour over these before you bake the whole skillet in the oven! The other goods include, black beans, corn, tomatoes, portobello mushrooms, scallions, cilantro, garlic, a little lime, and some salsa! A perfect gluten-free meatless meal for when you’re feeling a bit lazy, a bit like getting your hands dirty, but still want a big dose of health and plant-based dairy-free goodness!

I was never a big nacho eater, back in the day. The only times I remember eating nachos or the places where I associate nacho-eating would be crappy sports events (like my brother’s little league baseball games) or Margaritaville in Myrtle Beach, South Caroline. The sports events nachos would be the ones with stale white corn chips in a cardboard basket with lukewarm, thick cheese goo from those pump machines. The nachos I had (one time) at Margaritaville were like 50x more legit (they are really great with celiac disease, by the way). The “Volcano Nachos” they were called; “Tortilla chips layered with chili, cheese, pico de gallo, fresh guacamole, sour cream and jalapeños” and these chips were tri-colored corn chip strips if I recall correctly. Killer!

So to make up for my lack of nacho-eating, good nacho-eating, and to keep things gluten-free, dairy-free, egg-free, soy-free, nut-free, vegan, for present day nacho-eating, these skillet plantain nachos do the trick rather well. This nacho skillet bake serves 4 people for a nice hearty dinner or can be served as an appetizer/game-day kinda party food for 6-8 people to have a little, messy taste! Nachos should be shared (I feel like that’s part of the experience), unless that is, you make a baby batch on bake it in one of these!

Gluten-Free Skillet Plantain Nachos

Gluten-Free Skillet Plantain Nachos (Vegan, Grain-Free, Allergy-Free)

A delicious, messy, plant-based skillet of nachos! Gluten-Free Skillet Plantain Nachos that are vegan, grain-free, and top 8 allergy-free! Loaded with veggies and plantain chips, topped with salsa and an easy homemade vegan cheese sauce recipe, these nachos make for a fun Mexican meal any night of the week!

• Author: Rebecca Pytell
• Cook Time: 10 mins
• Total Time: 10 mins
• Yield: 4-6 1x
• Category: Main, Appetizer
• Cuisine: Mexican

Scale 1x2x3x

Ingredients

• 1 5oz Bag of Plantain Chips
• 1 Cup Black Beans
• 1 Cup Chopped Tomatoes
• 1/2 Cup Corn
• 1/2 Cup Chopped Portobello Mushrooms
• 1/3 Cup Chopped Scallions
• 2 TB Chopped Fresh Cilantro
• 1 TB Lime Juice
• 1 Tsp Minced Garlic
• 2 Cups of Vegan Nacho Cheese Sauce
• Salsa (use your favorite)

Instructions

1. Preheat the oven to 350°F.
2. In a large seasoned cast iron skillet, layer in the plantain chips, black beans, corn, tomatoes, mushrooms, and scallions. Sprinkles on the cilantro and garlic. Squeeze in the lime juice.
3. Last, pour on the cheese sauce and dollop in the salsa to your amount preference.
4. Place the skillet in the preheated oven and bake for 10 minutes.
5. Remove and serve by scooping out onto plates of just digging right in there!

Nutrition

• Serving Size: 1

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Who wants to come over for a NACHO party…a PLANTAIN Nacho party? I know you do; your mouth is watering…I can tell. These are some next level gluten-free (grain-free!) vegan nachos that anyone will love and totally make up for any crappy sporting event nacho-eating you had to endure in your life! Nachos can’t always be Margaritaville-level when you’re eating out, but when you need allergy-free nachos, at home, in 10 minutes, well…you know exactly what to make!

So tell me:

+ Are you a nacho fan? What are your favorite toppings/additions? Any favorite places to order some next-level nachos?

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