Meatless Nachos
By
Lillian Patterson
@edwardnortonfan
1
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.
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! 
Ingredients
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16tortilla chips (homemade is best and cheaper too)
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1 can(s)pinto beans, 14 ounce, drained
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1 jar(s)ortega thick & smooth taco sauce
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4 clovegarlic, minced (a gralic press works wonders here)
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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.
About Meatless Nachos
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Collection: Meatless Mondays
