Easiest Campfire Nachos

VEGANVEGETARIAN

APPETIZERQUICK

DINNER

COMFORT

CAMPING

Adapted from Fresh Off the Grid on September 1, 2025

Prep:

5 minutes

Cook:

10 minutes

Total:

15 minutes

Ingredients

Serves/makes 2

1 tablespoon neutral flavored oil

½ lb tortilla chips

1 (7.75 oz) can El Pato hot tomato sauce/salsa or equivalent

1 cup shredded Mexican cheese blend

1 (14.5 oz) can black beans, drained

1 large avocado, cubed

4-5 green onions, sliced

Handful of fresh cilantro, chopped

1 small lime, cut into wedges

1.
Lightly oil the bottom of a large Dutch oven to prevent the nachos from sticking.
2.
For the first layer, evenly spread ⅓ of the chips into the Dutch oven, topped with ¼ of the sauce, ¼ of the black beans, ¼ cup of cheese, and a handful of avocado, green onions, and cilantro.
3.
Repeat for the second layer.
4.
For the third and final layer, use the remaining ⅓ portion of chips, ½ can El Pato, ½ can black beans, ½ cup cheese, and the remaining avocado, onion, and cilantro.
5.
Cover the Dutch oven and place on a metal grill over your campfire for about 10 minutes, until the cheese has melted.
6.
Serve with the lime wedges.

VEGANVEGETARIAN

QUICK

STOVETOPNO COOK

TOPPING

15 MINUTES

Ended up being kind of wet, probably stacked them too high. Alternatively make less at a time (4 servings originally, moved to 2)