Nachos! Colleen makes killer nachos. This time I wanted to be a part of the fun. So with our powers combined, we created this delicious bean and tempeh covered crunchy goodness. A quick and relatively cheap version of nachos, this is a satisfying meal that won’t break the bank. Using tempeh in place of ground beef cuts down on the saturated fat but still gives you some great protein. And although I don’t use too many canned foods in my cooking, convenience was key at the moment and it couldn’t have tasted better.

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I love this picture. The colors are all so marvelous together and this mixture really gives the nachos an outstanding flavor. Olives, onions, roasted red peppers,garlic, pickled jalapenos and cilantro.

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Peppers and onions have some awesome phytonutrients; specifically, cancer preventing antioxidants.

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This tempeh and bean mixture is pan fried slightly just to meld together some flavor. Garlic, cumin, chili powder and salsa tie the tempeh, black beans and re-fried beans together.

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And the cheese, of course. Because, what are nachos without it? Extra sharp cheddar (and a little leftover mozz to finish it up) freshly grated.

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A little avocado, extra cilantro and some freshly squeezed lime finish it off nicely.

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Vegetarian Nachos

1 bag blue corn tortilla chips (Organic corn chips ensures that the chips were made from non-GMO corn)

2-3 cups extra sharp cheddar, grated

2 cups tempeh, crumbled

2 cups black beans, drained and rinsed

2 cups refried beans

1/2 cup roasted red peppers, chopped (fresh red bell pepper works nicely too)

1/2 cup red onion

2 cups black olives, chopped

4 pickled jalapenos, chopped (pickled aren’t necessary, but they taste SO good)

1 cup salsa (any spice level you like)

1-2 hearty handfuls of fresh cilantro

1 avocado, chopped

2 garlic cloves

Lime wedges

Hearty dashes of cumin and chili powder

Salt and pepper to taste

  • Prepping all ingredients before cooking anything will help make your nacho experience less stressful. Chop, grate and prep everything first!

  • Preheat oven to 400° and place chips on foil lined sheet pan.

  • Toss together 1/2 the onion and all the olives, peppers, and cilantro. Set aside.

  • On medium heat, heat the oil and add the garlic. Cook until fragrant, about 1 minute. Add the tempeh, beans, spices and salsa. Lightly season with salt and pepper. Cook over medium heat for about 3-5 minutes.

  • Dollop the tempeh and bean mixture onto the nachos. Top with the olive pepper mixture and lastly, the cheese.

  • Bake just until the cheese melts, about 5-7 minutes.

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Top with extra cilantro, avocado, freshly squeezed lime and salsa.This serves 4 people as a meal, or several more people if using as an appetizer. Cheers!

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