These two-bean vegetarian nachos feature two types of beans (refried pinto and black) and are loaded with other goodies such as tomatoes, olives, cheese and jalapenos. Easily make them vegan by using vegan cheese.
♪ 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 sautéed 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?
Meatless Monday, here we come.
Oh, and we just found out, school is closed today...time to make more nachos!
How to Make These Vegetarian Nachos
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.
For the vegan option, use a vegan cheddar-style shredded cheese or a combination of cheddar-style and pepper jack-style.
Bake for 7-10 minutes.
Sprinkle with fresh chopped cilantro.
So, two-bean or not two-bean? That is the question. 🙂
- Smashed Pinto Bean Tacos
- Chickpea Tacos (Recipe #3 in the lined post)
- Slow Cooker Vegetarian Chili
- Slow Cooker Quinoa Chili
Two-Bean Vegetarian Nachos
- 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
- ½ cup sliced black olives
- ½ cup sliced Kalamata olives
- 8 oz. shredded vegetarian-friendly cheddar jack cheese (For the vegan option, use vegan cheddar-style shreds or a combination of cheddar-style and pepper jack-style shreds)
- 2 jalapenos, sliced (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.
(Please refer to the post above for instructional photographs for this recipe)
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