vegetarian nachos
This didn't start out to be a recipe - just more of a method. But, the more we made it and served to our friends, they begged for the recipe, so we came up with this one. Hope you enjoy. We have many vegetarian friends and Super Bowl Sunday is coming up soon.
►
yield
4 serving(s)
prep time
5 Min
cook time
10 Min
method
Bake
Ingredients For vegetarian nachos
-
8 corn tortillas cut into fourths
-
4 cups cooked pinto beans
-
1 jar/can prepared green enchilada sauce
-
4 cloves garlic, grated or finely minced
-
4 cups shredded monterey jack cheese
-
garnish – sour cream and avocados, tomatoes, black olives & green onions – all chopped
How To Make vegetarian nachos
-
1Preheat oven to 375º. Spray baking sheets lightly with cooking spray.
-
2Lay tortilla fourths on baking sheets and spray with cooking spray. Bake for five minutes. Turn and continue to bake until just beginning to crisp. Remove and set aside.
-
3Place cooked pinto beans into medium bowl and with potato masher, squish until a roughly-smooth consistency is obtained. (Much like refried beans.)
-
4Stir in enchilada sauce and garlic; mix well. (Depending on the size container you have, you might not need to use all the sauce - add just enough to get a good spreading consistency.)
-
5Drop spoons full of bean mixture on each of the tortilla chips. Add a bit of cheese and return to oven for about 10 minutes.
-
6Remove from oven and add a small dollop of sour cream, and other garnishes as desired.
-
7Plate and Serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Vegetarian Nachos:
ADVERTISEMENT
ADVERTISEMENT