Is it just me or are you totally obsessed with Nachos too?! They are definitely one of my favorite foods of all time. If I see vegetarian nachos on the menu at a restaurant, you can bet that’s what I am going to order it! Although they are technically an appetizer, I usually order it as my main entree and call it a day. Hehe.
However, it is sometimes hard to find the perfect vegetarian nachos in restaurants. Many places serve them with refried beans or with more cheese than anything else. While there is nothing wrong with that, I personally prefer black bean nachos loaded with veggies! Keep scrolling to check out my favorite my way to make nachos. VIDEO TUTORIAL INCLUDED. 🙂
Restaurant nachos often have way more calories than required. That is why I love making my own version of black bean nachos at home! My version is actually a little different than most nacho recipes. Typically, only the chips/cheese/protein is baked and then topped with veggies such as pico de gallo, jalapeños, scallions, and olives, along with sauces such as guacamole or sour cream. I love to bake all my veggies, with a little more cheese on top of course! It gives such a delicious, melty taste. Yum!
As a given, Nachos taste amazing with guacamole and sour cream on top. However, I also love topping my nachos with a dollop of creamy Avocado Ranch sauce, that combines avocados and sour cream together! It’s based off the Avocado Ranch sauce at Taco Bell, but has a bit of an extra kick. You can find this recipe here. Or check out my version of homemade guacamole here!
Vegetarian Black Bean Nachos
Cuisine: Mexican8
servings30
minutes20
minutes480
kcalBaked nachos loaded with veggies and plant based protein in the form of taco seasoned black beans
Ingredients
- Black Beans
2 cups cooked black beans (2/3 cup dry beans) or a 16 oz can
1 tbsp olive oil
2 cloves garlic (minced)
1 tsp taco seasoning
1/2 tsp paprika
1/4 tsp salt
- Nachos
1/2 medium sized bag (13 oz) of restaurant style tortilla chips or tortilla strips
2 cups grated/shredded Mexican cheese (2 standard 8 oz packets)
1 medium tomato (finely chopped)
1 medium red onion (thinly sliced)
1/2 cup olives (thinly sliced into circles)
1/2 jalapeño (thinly sliced into circles)
1/4 cup scallion greens (thinly sliced into circles) or cilantro (finely chopped)
Instructions
- Make Black Beans
- Cook 2/3 dry cup of black beans in an Instant Pot or Pressure Cooker to get 2 cups of cooked black beans (see “Notes” section below for cooking instructions). Alternatively, you can use a 16 oz can of cooked black beans. Keep aside.
- Heat 1 tbsp oil in a sauté pan at a medium flame.
- Add 2 cloves garlic (minced) and sauté till aromatic.
- Add in the 2 cups cooked black beans and sauté for a few minutes.
- Mix in 1 tsp taco seasoning, 1/2 tsp paprika, and 1/4 tsp salt.
- Let the black beans cook in the spices for a few minutes and then take off flame. Keep aside.
- Assemble Nachos
- Grease a flat baking tray, such as a sheet pan or cookie sheet, with cooking spray.
- Lay out half a medium sized bag (13 oz) of tortilla chips or tortilla strips on the tray to create an even layer. (Note: Try to use larger chips instead of smaller, broken pieces.)
- Spread spoonfuls of the black bean mixture evenly across the chips.
- Sprinkle half of the shredded Mexican cheese on top (about 1 cup or a standard 8 oz packet).
- Next, add thinly sliced red onions (1 medium) and finely chopped tomatoes (1 medium). Spread evenly throughout the tray.
- Sprinkle the other half of the shredded Mexican cheese (about 1 cup or a standard 8 oz packet).
- Top with thin circles of jalapeños (1/2 medium) and black olives (1/2 cup).
- Garnish with 1/4 cup scallion greens (sliced into thin circles) or finely chopped cilantro.
- Bake nachos at 375 °F for 10 min.
- Remove from oven and top with sour cream and guacamole or Avocado Ranch Sauce on top! Enjoy 🙂
Notes
- If you are cooking the black beans, I would suggest you soak them overnight in enough water to completely cover them. If cooking in a pressure cooker, cook at medium heat for 3 whistles. If cooking in an Instant Pot, cook soaked beans for 20-25 min or dry beans for 6-8 min.
- I find that a flat baking tray such as a cookie pan/ sheet pan works best for Nachos. It can get messy, so I always make sure to put parchment paper underneath!
- I used a shredded blend of Mexican cheeses. Alternatively, you could use Quesadilla cheese or Pepper Jack.
- There are many versions of this recipe. This is my tried and true version that I came up with. I hope you love it!
- Vegan option: Use vegan cheese or nutritional yeast.
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
