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Ultimate Loaded Vegetarian Nachos Recipe

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Ingredients

Adjust Servings:
4 - 5 ounces tortilla chips, pieces okay
1/2 cup onion, chopped, save some for garnish
12 ounces beer or 12 ounces water
1 cup black beans or 1 cup pinto beans
1 cup veggie crumbles, quorn frozen is our fave
1/4 teaspoon turmeric
1/2 teaspoon garlic
1 teaspoon cumin
1 teaspoon chili powder, regular
1/4 cup fresh corn (optional) or 1/4 cup thawed frozen corn (optional)
1/2 cup tomatoes, diced
1 cup romaine lettuce, chopped

Nutritional information

760.3
Calories
206 g
Calories From Fat
22.9 g
Total Fat
2.6 g
Saturated Fat
0 mg
Cholesterol
1044.5 mg
Sodium
91.1 g
Carbs
19.2 g
Dietary Fiber
6 g
Sugars
39.6 g
Protein
447g
Serving Size

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Ultimate Loaded Vegetarian Nachos Recipe

Features:
    Cuisine:

    These nachos are full of protein and fiber and look beautiful to boot. Take it easy on the cheese and make it low-fat. This recipe heats the chips so make use of the chips remaining in the bottom of various bags. My sister and I made this live on my podcast. It's vegetarian and easy and I was surprised there wasn't one like this on 'zaar. This version is fairly quick for two and can be made as spicy as you like by adding jalapenos or hot salsa. Enjoy!

    • 35 min
    • Serves 2
    • Easy

    Ingredients

    Directions

    Share

    Veggie Nachos, These nachos are full of protein and fiber and look beautiful to boot Take it easy on the cheese and make it low-fat This recipe heats the chips so make use of the chips remaining in the bottom of various bags My sister and I made this live on my podcast It’s vegetarian and easy and I was surprised there wasn’t one like this on ‘zaar This version is fairly quick for two and can be made as spicy as you like by adding jalapenos or hot salsa Enjoy!, These nachos are full of protein and fiber and look beautiful to boot Take it easy on the cheese and make it low-fat This recipe heats the chips so make use of the chips remaining in the bottom of various bags My sister and I made this live on my podcast It’s vegetarian and easy and I was surprised there wasn’t one like this on ‘zaar This version is fairly quick for two and can be made as spicy as you like by adding jalapenos or hot salsa Enjoy!


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    Steps

    1
    Done

    Arrange the Chips to Cover an Aluminum Foil Lined Toaster Oven Pan. Set Aside.

    2
    Done

    in a Fry Pan or Electric Skillet Over Medium Heat, Cook the Onions in a Small Amount of the Beer on Medium For About a Minute, Stirring Constantly and Adding More Liquid to Avoid Sticking to the Pan.

    3
    Done

    Add the Pinto Beans and Lightly Mash the Beans With the Onions With a Fork Until It Looks Like a Cross Between Refried Beans and Whole Beans.

    4
    Done

    Add More Beer or Water and Stir as the Mixture Thickens.

    5
    Done

    Add the Meatless Crumbles.

    6
    Done

    Stir to Mix and Add Enough Liquid to Keep It from Sticking at All.

    7
    Done

    Sprinkle the Spices on to the Most Liquid Areas and Stir.

    8
    Done

    Remove from Heat.

    9
    Done

    Bake the Chips in the Toaster Oven For About 4 Minutes on 350 Degrees or Until They Are Hot to the Touch. No Need to Preheat If You Use the Toaster Oven and Watch Carefully to Avoid Browning. Note That Chips Will Get Crispier as They Cool.

    10
    Done

    Stir Corn Into the Bean Mixture and Heat Through.

    11
    Done

    Stir in Salsa Now If You Prefer.

    12
    Done

    Spoon the Mixture Over the Waiting Hot Chips.

    13
    Done

    Top With the Tomatoes and Sliced Romaine Lettuce.

    14
    Done

    Additional Toppings Can Include Any or All of These: Salsa, Grated Cheese, Diced Green Pepper, Avocado, Tofutti Sour Cream and/or Jalapeno Peppers.

    15
    Done

    Grab a Fork and a Plate If the Tortilla Pieces Were Too Small to Use as a Scoop. Enjoy!

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

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