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!"
photo by VeggieVal photo by VeggieVal
photo by VeggieVal
Ready In:




  • Arrange the chips to cover an aluminum foil lined toaster oven pan. Set aside.
  • 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.
  • 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.
  • Add more beer or water and stir as the mixture thickens.
  • Add the meatless crumbles.
  • Stir to mix and add enough liquid to keep it from sticking at all.
  • Sprinkle the spices on to the most liquid areas and stir.
  • Remove from heat.
  • 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.
  • Stir corn into the bean mixture and heat through.
  • Stir in salsa now if you prefer.
  • Spoon the mixture over the waiting hot chips.
  • Top with the tomatoes and sliced romaine lettuce.
  • Additional toppings can include any or all of these: salsa, grated cheese, diced green pepper, avocado, tofutti sour cream and/or jalapeno peppers.
  • Grab a fork and a plate if the tortilla pieces were too small to use as a scoop. Enjoy!

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Hi there! I love to cook and entertain, preferably vegetarian gourmet. I lean toward either the quick and easy recipe or the complex, extravagant recipe depending on my cooking audience. Either works for me as long as it's meatless, healthful and delicious... and there is SO much that is exactly that! I'm a wife and mom, a business-owner, long-time vegetarian, recipe creator, food knowledge advocate, yoga fan and freelance writer. I love giving small cooking classes and researching and interviewing for my podcast. My first nonfiction book is near completion and discusses etiquette, recipes and lessons learned about vegetarianism. Check out my podcast site to learn how to put more fruit, vegetables and whole-grains in your diet at Namaste
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