Blue Ribbon Recipe
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! The Test Kitchen
16tortilla chips (homemade is best and cheaper too)
1 can(s)pinto beans, 14 ounce, drained
1 jar(s)ortega thick & smooth taco sauce
4 clovegarlic, minced (a gralic press works wonders here)
2 cshredded cheddar cheese (i prefer extra sharp)
How to Make Meatless Nachos
- 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.