Meatless Nachos

★★★★★ 6 Reviews
edwardnortonfan avatar
By Lillian Patterson
from Big Rapids, MI

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!

— The Test Kitchen @kitchencrew
serves 2
prep time 5 Min
cook time 10 Min
method Bake

Ingredients

  • 16
    tortilla chips (homemade is best and cheaper too)
  • 1 can
    pinto beans, 14 ounce, drained
  • 1 jar
    ortega thick & smooth taco sauce
  • 4 clove
    garlic, minced (a gralic press works wonders here)
  • 2 c
    shredded cheddar cheese (i prefer extra sharp)
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How To Make

  • 1
    Pour can of beans into a mixing bowl. Mash with a potato masher until they are the desired consistency.
  • 2
    Stir in taco sauce and garlic to the bean mixture. Mix well.
  • 3
    Lightly grease a cookie sheet and arrange the tortilla chips on the sheet in one layer.
  • 4
    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.
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