Those vegetarian nachos are absolutely amazing. They are made with black beans, fresh corn kernels, diced tomatoes and topped with organic lactose-free grated mozzarella cheese and sliced scallions. I first cook the beans and grain (corn) in a large skillet with a variety of Mexican spices before putting the mixture on top of blue stone ground tortilla chips. They are then cooked at 400F for 5 minutes only so it really makes a quick meal which is perfect for busy weeknight dinners.
I served them with homemade guacamole and pico de gallo, and I had organic sour cream as well. Have you tried organic sour cream? It’s interesting, I like it better but its probably just because it’s organic haha but it’s much richer (and thicker). And I find it has a different taste…
Let me know how you like this nachos recipe!
- 1 tablespoon olive oil
- ½ red onion, small dices
- 2 cloves garlic, minced
- 1 jalapeno, seeded and minced
- 1 can black beans, rinsed and drained
- Corn kernels from 2 ears of corn
- 1 cup diced tomatoes
- 2 tsp cumin
- 1-2 tsp chili powder (depending on how spicy your chili powder is)
- 1¼ tsp unrefined salt
- ½ tsp dried oregano
- Freshly organic grated cheese (mozzarella, Monterey Jack, cheddar)
- 2-3 scallions, sliced
- 1 bag blue stone-ground tortilla chips
- Guacamole, to serve
- Pico de gallo or salsa, to serve
- Sour cream, to serve
- Preheat oven to 400F.
- In a large skillet or pot, heat olive oil over medium heat.
- Add onions, garlic and jalapeño, and cook until soft and fragrant, about 3 minutes.
- Add beans, corn and tomatoes, as well as salt and spices. Stir and cook for 5 minutes. Turn off heat.
- Line a large baking sheet with parchment paper. Spread tortilla chips in one layer.
- Spread bean mixture on tortilla chips. (If you want to do 2-3 layers simply make the first layer smaller and reserve bean mixture to top the other layers)
- Spread cheese on bean mixture.
- Bake for 5 minutes in preheated oven.
- Remove from oven, top with scallions and serve.