These Two-Bean Vegetarian Nachos are so hearty, you can serve them as a party appetizer or enjoy them as a main course.
Nachos, nachos man! I want to eat some nachos man!
No, I am not listening to disco music.
And, no, I am not losing my mind.
It’s just that these are nach-o ordinary nachos!
OK, maybe I AM losing my mind. But, be that as it may, these nachos are a force to be reckoned with…kind of like this weekend’s blizzard.
One good thing that came out of the blizzard is that I got to spend a lot of time testing and creating recipes this weekend.
This was one of them.
Loaded with refried pinto beans sauteed with onion, salsa and taco seasoning as well as black beans, tomatoes, black and kalamata olives, cheese and jalapenos, these Two-Bean Vegetarian Nachos do not disappoint!
A crunchy, cheesy, and hearty dish that can double as both a weeknight family dinner or a party appetizer? Yes please!
Meatless Monday, here we come. Oh, and we just found out, school is closed today…time to make more nachos!
Learn how to make them
To make these Two-Bean Vegetarian Nachos, start by preheating your oven to 400° F. Line a large baking sheet with aluminum foil and arrange the tortilla chips on the tray.
Cook minced onion in olive oil over medium heat for 5 minutes, stirring occasionally to prevent burning. Stir in refried beans, salsa and taco seasoning. Cook over medium heat for an additional 2 minutes.
Begin layering the nachos starting with the refried bean mixture followed by black beans, tomatoes, olives, cheese and jalapenos.
Bake for 7-10 minutes. Nachos are done when cheese is melted and bubbly. Sprinkle with fresh chopped cilantro. Enjoy with guacamole and salsa.
So, two-bean or not two-bean? That is the question. 🙂
- 13 oz. restaurant style white corn tortilla chips (I used Tostitos brand)
- 2 teaspoons extra virgin olive oil
- ½ cup minced sweet onion
- 16 oz. vegetarian refried pinto beans
- 2 tablespoons mild salsa
- 2 tablespoons taco seasoning
- 1 (15 oz.) can black beans, drained and rinsed
- 1 cup diced plum tomatoes, seeded
- ½ cup sliced black olives
- ½ cup sliced kalamata olives
- 8 oz. shredded cheddar jack cheese
- 2 jalapenos, sliced and seeded (if desired)
- Fresh chopped cilantro
- Preheat oven to 400° F.
- Line a large baking sheet with aluminum foil. Arrange the tortilla chips on the tray.
- Heat olive oil on medium heat in a medium to large non-stick pan.
- Add onion and cook over medium heat for 5 minutes, stirring occasionally to prevent burning.
- Stir in refried beans, salsa and taco seasoning. Cook over medium heat for an additional 2 minutes.
- Add the refried bean mixture to the tortilla chips as the first layer, leaving the "outside" chips along the four sides clean (like you would do with pizza dough).
- Add the black beans as the next layer over the refried beans.
- Add the tomatoes followed by the olives.
- Top everything with cheese, including the end chips.
- Add jalapeno slices.
- Bake for 7-10 minutes. Nachos are done when cheese is melted and bubbly. Be careful not to burn.
- Garnish with fresh chopped cilantro.
- Serves about 6 people if served as a meal and about 10 as an appetizer.
![Smashed Pinto Bean Tacos | Meatless Monday [Gluten-Free, Vegetarian & with Vegan Option]](https://watchlearneat.com/wp-content/uploads/2016/03/Smashed-Pinto-Bean-Tacos-sq-150x150.jpg)
![Kalamata Olive and Feta Hummus | Meatless Monday [Gluten-Free, Vegetarian]](https://watchlearneat.com/wp-content/uploads/2016/02/Kalamata-Olive-and-Feta-Hummus-sq-150x150.jpg)
Where were these yesterday when we had the games on all day?? These look amazing and I bet you don’t even miss the meat – ooey, gooey cheese heaven 🙂
Ah, yes, cheesy goodness! 🙂 Thank you April!
i love nachos and this looks amazing. I like the two bean mixture on it! Great snack for Super Bowl!
Thank you so much Kaitie! 🙂
Love nachos, and these look amazing.
Thanks Sara! 🙂
We love having nacho night. This healthier version with beans would mean we could eat it much more often.
Nacho night sounds fun! Thanks for stopping by Christie!
These nachos would be a hit with my crowd! Even the meat eaters would dive into these gorgeous nachos. 🙂
Thank you Ramona! Yes, they are very satisfying even without the meat! 🙂
Yum. Right up my alley!
Thanks Carol!
These look to die for. All that stretchy, stringy cheese and loaded with toppings. Yes please!!!
Thank you Allie! 🙂
This looks great! I can’t wait to try this! I love how much cheese you use, other recipes are afraid to use cheese! I love how you make cheesy song puns (see what I did there?) and show step by step how to make this recipe. The pictures make everything perfect! I love how it is kid friendly and it seems you enjoy cooking as a family and that gives me the confidence to try it with mine! Thanks!
Thank you Ilisa! I’m glad you like my song parodies! Yes, cheese is awesome! ♥ I hope you and your family will enjoy the nachos as much as we did!
Made these tonight! Hands down the best nachos I’ve ever had!!!
Hi Kelly! That’s so great to hear! So glad you loved them so much! Thank you for letting us know; we really appreciate it. Have a wonderful weekend! 🙂