Real Recipes From Real Home Cooks ®

vegetarian nachos

Recipe by
Renée G.
Uptown, AR

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

  • 1
    Preheat oven to 375º. Spray baking sheets lightly with cooking spray.
  • 2
    Lay 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.
  • 3
    Place cooked pinto beans into medium bowl and with potato masher, squish until a roughly-smooth consistency is obtained. (Much like refried beans.)
  • 4
    Stir 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.)
  • 5
    Drop spoons full of bean mixture on each of the tortilla chips. Add a bit of cheese and return to oven for about 10 minutes.
  • 6
    Remove from oven and add a small dollop of sour cream, and other garnishes as desired.
  • 7
    Plate and Serve.