It’s nacho holiday! Break out the chips and dips and celebrate Ignacio “Nacho” Anaya. Afterall, we do owe it all to him. It is now 113 years since his brilliant accidental invention and we love nachos more than ever! We have changed and reshaped the nacho dish, but the fact remains the same: they are amazing! We have chosen some of our favourite nacho variations from our kitchens and around the web. Tell us what you think and share your own!
Black Bean Nachos by Dana
tortilla chips 3/4 C Cashew-less Vegan Queso
3/4 C cooked Black Beans
1/3 C Guacamole (1 ripe avocado + 1/4 tsp sea salt + 1 lime, juiced)
1/2 – 3/4 C Chunky Salsa
Fresh Jalapeños and Red Onion, sliced (optional)
Hot Sauce (optional)
If you haven’t prepared your vegan queso yet, do that first (recipe in the ingredients).
Once your queso is ready (and hot), heat up your black beans in a small saucepan and season with a little sea salt and desired spices (I love garlic, cumin and chili powder).
Next, prepare your guacamole by mashing your avocado with lime juice and sea salt. Adjust seasonings as needed.
Arrange your chips on a large serving platter and add toppings in desired order. I like black beans first, then queso, salsa, guacamole, red onion, jalapeno and cilantro. Enjoy immediately.
Loaded Nachos by J. Kenji
1 1/2 quarts peanut, vegetable, or canola oil
16 fresh corn tortillas, stacked in groups of 8 and cut into 6 wedges each 2 cups (about 1/6th of a full recipe) Vegetarian Bean Chili(see note above) 2 cups (about 1/4 of a full recipe) Spicy Vegan Refried Beans 2 cups (1 recipe) Vegan Nacho Sauce
1 (15-ounce) can black beans, drained and rinsed 1 1/2 cups (1 recipe) Roasted Tomato Salsa
1/2 cup quartered grape or cherry tomatoes
1/2 cup sliced black olives
1/2 cup sliced pickled jalapeños
1/4 cup thinly sliced fresh radishes
1/4 cup thinly sliced scallions
1/3 cup thinly sliced white onion
1/4 cup fresh picked cilantro leaves 1 recipe The Best Basic Guacamole
Adjust oven rack to center position and preheat oven to 375°F. Heat oil in a large wok or Dutch oven to 350°F. Add 1/3 or tortilla chips and cook, agitating and flipping them constantly with a wire mesh spider until bubbles slow to a trickle and chips are pale golden brown, about 2 minutes. Transfer to a paper towel-lined bowl, season with salt, and toss. Allow to drain for 30 seconds, then transfer to a second bowl. Repeat with remaining chips in two more batches.
Layer 1/3 of chips in the bottom of a large cast iron skillet or baking dish. Dollop with 1/3 of chili and 1/3 of refried beans. Drizzle with 1/3 of cheese sauce, then sprinkle with half of black beans.
Layer with another 1/3 of chips. Dollop with 1/3 of chili and 1/3 of refried beans. Drizzle with 1/3 of cheese sauce, then sprinkle with remaining half of black beans.
Layer with remaining 1/3 of chips. Dollop with 1/3 of chili and 1/3 of refried beans. Drizzle with 1/3 of cheese sauce. Transfer to oven and bake until edges of chips are well browned, about 5 minutes. Remove from oven.
Top with half of salsa, tomatoes, olives, jalapeños, radishes, scallions, onions, cilantro, and a big dollop of guacamole. Serve immediately with remaining salsa and guacamole on the side.
Loaded Sweet Potato Nachos
- 3 large sweet potatoes, sliced into 1/4-inch rounds
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 1/2 cups shredded Cheddar cheese
- 1 cup black beans, drained and rinsed
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1 large avocado, diced
- Greek yogurt
1. Preheat oven to 400 degrees F.
2. Place the sweet potato rounds on a large baking sheet without overcrowding them. Toss the sweet potatoes in olive oil and season with salt and pepper. Bake for 20 minutes. Flip the potatoes and bake for an additional 10 minutes or until crisp.
3. Remove the pan from the oven and sprinkle cheese and black beans over the sweet potatoes. Bake until cheese is melted, about 5-7 minutes.
4. Remove pan from oven and top with green onions, cilantro, avocado, and Greek yogurt. Serve immediately.
Quinoa Chickpea Pita Nachos
- 3 pita rounds, homemade or store bought
- 4 tablespoons olive oil
- 1 clove garlic, grated
- 1 teaspoon paprika
- 1 teaspoon oregano
- sea salt and pepper
- 1 1/2 cups cooked quinoa
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 lemon, juiced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh basil, chopped
- 2 teaspoons fresh oregono, chopped
- 1/2 teaspoon pepper
- 2 cloves garlic, minced or grated
- 1 zucchini, diced
- 1 pint grape tomatoes, halved
- 1/2 cup marinated artichokes, halved
- 1/3 cup kalamata olives
- 1 cup cooked chickpeas, rinsed and drained
- 1 cup fresh mozzarella cheese, shredded
- 4 ounces fresh feta cheese, crumbled
Cut pitas into 8 wedges. Pour olive oil into a bowl along with the garlic, oregano and paprika. Brush the pita chips with the olive oil and garlic mixture and then sprinkle with fresh sea salt and pepper. Arrange pita chips on baking sheet and bake for 12 to 15 minutes.
In a medium size skillet add 1 tablespoon olive oil and garlic and cook about 1 minute. Add the zucchini and cook about five minutes or until the zucchini is caramelized. Add the tomatoes, artichokes, chickpeas, dill, basil, oregono and pepper. Cook another five minutes, remove from heat and stir in the quinoa, remaining olive oil and red wine vinegar.
Heat the broiler of your oven. Spread the pita chips on a large baking sheet lined with parchment paper. Sprinkle on the quinoa mixture top with mozzarella cheese and a hand full of feta. Place under the broiler for 1-2 minutes. Remove from the oven and immediately cover with the remaining feta, fresh basil and fresh tomatoes.
Chickpea Buffalo Nachos
- 1- 15 oz. Can of Cooked Chickpeas, Drained & Rinsed
- ¼ cup Your favorite Buffalo Sauce + 3 TB, divided
- 3 TB Mayo
- 2 TB Plain Yogurt
- 2 TB Raw Cashews, Soaked for 30 mins or more
- 2 TB Milk
- 1 tsp Lemon Juice
- ½ tsp Onion Powder
- ½ tsp Garlic Salt
- ¼ tsp Dried Parsley
- Pinch of Dried Dill
- Pinch of Black Pepper
- Pinch of Salt or to taste
- 1¼ cup Shredded Cheddar
- 1 cup Milk
- Pinch of Salt
- ½ cup Shredded Romaine Lettuce
- ⅓ cup Celery, chopped
- 8 oz. of Chips
- Preheat your oven to 375F. Toss the chickpeas in the ¼ cup of Buffalo Sauce until they are evenly coated. Spread them out on a baking sheet that is lined with parchment paper.
- Bake for 12 minutes, and flip. Bake for another 12-15 minutes, then place them back in the bowl and toss with the extra 1-2 TB of buffalo sauce.
- Place all ingredients in a blender and puree until completely smooth
- Place the cheddar shreds and milk into a small pot over medium heat. Bring to a boil and adjust heat to low-medium.
- Stir frequently so that the cheese sauce does not get stuck to the bottom. Cook until the shreds are melted and add salt if needed.
- Spread the chips out over a baking sheet
- Next, sprinkle the lettuce over the chips, and spoon the cheese sauce over it.
- Then take the chickpeas and spread them over the nachos, along with the celery and an extra drizzle of buffalo sauce
- Lastly, finish with a healthy drizzle of the ranch sauce
- 1 can garbanzo beans, rinsed and drained, mashed
- 2 Pita Breads
- 2 garlic cloves, minced
- 2 Tb gluten-free flour + 3 Tb gf flour, reserved for rolling
- 1 Tb flaxseed meal + 3 Tb water, allow to sit for 5-7 min to thicken
- 1 Tb fresh parsely, minced
- 1/2 tsp salt
- 1/2 tsp cumin
- splash of hot sauce
- Preheat oven to 375 degrees
- Slice pita bread in half through the pocket. Slice into wedges.
- Place on baking sheet and brush olive oil on both sides. Sprinkle with salt and sesame seeds
- Bake for 10-12 minutes or until browned.
- Allow to cool on baking sheet in order to get more crunchy.
- Heat 3 Tb olive oil in a skillet on medium heat.
- Combine all ingredients together.
- Roll into small-sized balls.
- Roll gently in a shallow dish with 3 Tb gf flour
- Fry in skillet until browned on all sides.
- Place on a plate lined with a paper towel. Sprinkle with salt to flavor.
For yogurt sauce:
- 1/2 cup plain yogurt
- juice of 1 lemon
- 1 garlic clove, minced
- 1/2 tsp dried dill
- 1/2 cucumber, diced
- Mix together in a small bowl.
- Top onto pita chips with falafel, chopped tomatoes, diced onions, and cucumber
- 1 pear
- 1 apple
- 6-7 strawberries
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup caramel
- 1/4 cup coconut flakes
- Slice your apples and pear in halves
- Next chop your strawberries into small pieces. Sprinkle onto the apple and pears.
- Melt caramel and chocolate in separate bowls. Place in a microwave safe bowl and heat in increments of 30 seconds on a lower power level. Stir and heat until melted.
- Drizzle onto your fruit.
- Sprinkle with coconut.