Meatless Nachos

Lillian Patterson


Don't get me wrong, I love beef, but sometimes it's so expensive and I'm lazy and don't want to cook it, so I played around and came up with these nachos, which are quick and easy and delicious. Full of protein and I never miss the meat. You can use any kind of salsa with these, or I just tried it this morning with Taco Bell's new "bold and spicy chipotle" creamy sauce and they were amazing. The picture here is from the time I used both pinto and black beans in the nachos. You can use any kind of bean; I just use pinto beans because they are usually the cheapest. You can also add onions, peppers, tomatoes, or other nacho toppers to shake things up a bit.

pinch tips: How to Grate Cheese for Easy Clean Up





5 Min


10 Min



Blue Ribbon Recipe

Notes from the Test Kitchen:
These are just like pre-dipped chips... yum! They get soggy pretty quick, so prepare to munch just as soon as they're cool enough to eat. Perfect for game nights... or whenever!


tortilla chips (homemade is best and cheaper too)
1 can(s)
pinto beans, 14 ounce, drained
1 jar(s)
ortega thick & smooth taco sauce
4 clove
garlic, minced (a gralic press works wonders here)
2 c
shredded cheddar cheese (i prefer extra sharp)

Directions Step-By-Step

Pour can of beans into a mixing bowl. Mash with a potato masher until they are the desired consistency.
Stir in taco sauce and garlic to the bean mixture. Mix well.
Lightly grease a cookie sheet and arrange the tortilla chips on the sheet in one layer.
Drop spoonfuls of the bean mixture onto each of the chips. Cover with cheese and bake at 375 for approximately 10 minutes. Allow to cool a few minutes before eating, as the filling especially will be scalding hot.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Collection: Meatless Mondays
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #nachos, #TAILGATE