Two-Bean Vegetarian Nachos | Meatless Monday [Gluten-Free, Vegetarian] - Watch Learn Eat

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Two-Bean Vegetarian Nachos | Meatless Monday [Gluten-Free, Vegetarian]

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These Two-Bean Vegetarian Nachos are so hearty, you can serve them as a party appetizer or enjoy them as a main course.


Two Bean Vegetarian Nachos
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.

Two Bean Vegetarian Nachos
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.

Two Bean Vegetarian Nachos
Begin layering the nachos starting with the refried bean mixture followed by black beans, tomatoes, olives, cheese and jalapenos.

Two Bean Vegetarian Nachos
Bake for 7-10 minutes. Nachos are done when cheese is melted and bubbly. Sprinkle with fresh chopped cilantro. Enjoy with guacamole and salsa.

Two Bean Vegetarian Nachos Two Bean Vegetarian Nachos Two Bean Vegetarian Nachos
So, two-bean or not two-bean? That is the question. 🙂

5.0 from 6 reviews
Two-Bean Vegetarian Nachos
 
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These Two-Bean Vegetarian Nachos are so hearty, you can serve them as a party appetizer or enjoy them as a main course.
Author:
Serves: 6-10
Ingredients
  • 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
Instructions
  1. Preheat oven to 400° F.
  2. Line a large baking sheet with aluminum foil. Arrange the tortilla chips on the tray.
  3. Heat olive oil on medium heat in a medium to large non-stick pan.
  4. Add onion and cook over medium heat for 5 minutes, stirring occasionally to prevent burning.
  5. Stir in refried beans, salsa and taco seasoning. Cook over medium heat for an additional 2 minutes.
  6. 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).
  7. Add the black beans as the next layer over the refried beans.
  8. Add the tomatoes followed by the olives.
  9. Top everything with cheese, including the end chips.
  10. Add jalapeno slices.
  11. Bake for 7-10 minutes. Nachos are done when cheese is melted and bubbly. Be careful not to burn.
  12. Garnish with fresh chopped cilantro.
  13. Serves about 6 people if served as a meal and about 10 as an appetizer.
Notes
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

 

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Comments

  8. 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!

    Reply

    • 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!

      Reply

    • 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! 🙂

      Reply

  10. Okay you seriously have me craving Nachos right now! These look fabulous and I’m loving the refried beans on these. Will be making some of these Nachos soon!

    Reply

  13. These nachos are so perfect for meatless Monday OR a party!! Who doesn’t love nachos?

    Reply

  14. Hello, just wanted to compliment you on these delicious looking nachos and ask a few questions. I have been thinking of moving away from meats and was wondering what the best way to start out is? Jump into the fire or start slowly doing a takeaway? I know everyone is different but I am curious of your thoughts on this?
    Thanks in advance!

    Reply

    • Hi Heidy! Thank you so much! Although I am not currently a vegetarian, I have been in the past, twice actually. Both times, I just stopped eating meat altogether. I think you can do it either way, but the most important thing is to ensure you are eating a balanced diet with enough protein and other nutrients. Even though I’m not a vegetarian, there are many days that I don’t eat meat at all and just make sure I’m eating a variety of foods. Beans, like in these nachos, are definitely one of my favorite protein sources, as well as lentils, eggs, nuts and cheeses. Hope that helps and good luck with everything! 🙂

      Reply

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