Oil-free · plant based · Snacks · Uncategorized

Vegan MoFo: Sprouted Spiced Black Bean Nachos

     I know, I know…today is supposed to be “junk food forever” themed.  Nachos are a classic party food that can be as junky as you want.  Having nachos drowned in dairy cheese, sour cream and other fattening ingredients is junk, for sure.  I decided to take today’s prompt and “de-junk” nachos so that I could eat them and not feel absolutely terrible afterwards.  If they’re too “healthy” for you, feel free to either

A. Fry those tortillas  OR
B. Buy store bought chips and vegan refried beans

I won’t judge you!  There are days that I do just those things.  But, that’s the beauty of making nachos at home: you can choose your own ingredients.  I made these as healthy as I could by baking the tortillas (sprouted ones, thanks to Food for Life) in the oven with no oil until they were crunchy and delicious.
There’s good fats in this meal from the raw cashews in the “queso” sauce.  I used a tried and true recipe of my own and I will link to one in the recipe below.  But, feel free to use your own preferred vegan cheese sauce recipe.  If you are unable to consume nuts, I recommend checking out these recipes out for your sauce: Cashewless Queso by The Minimalist Baker and Nut-free Nacho Cheese Sauce by Vegan Richa.  If you’re going for a store-bought option, you can always buy a pack of Daiya or So Delicious shreds and melt them on top of your chips!  The real star of these nachos are the black beans, anyway…

     Whatever you choose to do with these nachos, just enjoy them with all the delicious toppings you can!  Nachos aren’t nachos if they aren’t loaded with fresh veggies.  I topped mine with chopped avocado, tomato, green and red onion and roasted spiced black beans.  The queso just holds everything on the chips from the plate to your face!  Feel free to use whatever type of bean you like.  I wouldn’t mind trying azuki beans, myself….


Sprouted Spiced Black Bean Nachos

Yield: 1 Serving
Free from: Soy**, Gluten*
*Use all corn tortillas for Gluten-free option
**Use appropriate cheese recipe for soy-free or store bought


  • 2 tortillas, sliced into 4-8 triangles each, depending on the size
  • 1 recipe vegan cheese sauce (follow link for mine or see above)
  • 1/4 cup grape tomatoes, quartered
  • 1 scallion, sliced finely and ends removed
  • 1/4 avocado, cut into large diced
  • 1/4 small onion, cut into small dice
  • 1 recipe spiced black beans

Spiced Black Beans

  • 1 can black beans, drained and rinsed
  • 1/2 Tb chili powder
  • pinch red pepper flakes
  • salt and pepper, to taste
  • 1/2 Tb dried cilantro
  • 1/2 tsp cumin powder
  • 1/4 tsp allspice powder
  • 1 1/2 tsp coconut oil, melted

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Preheat oven 300 F.

  1. Spread tortilla triangles on a baking sheet in a single layer. Salt if desired.
  2. Bake tortillas for 30 minutes or until dry and crunchy.
  3. While the chips are baking or prior, make your black beans.
  4. In a mixing bowl, add the drained and rinsed black beans with all dry ingredients.  Taste for seasoning and adjust if needed.
  5. Take melted coconut oil and toss into the beans to coat evenly.
  6. Spread the beans onto a parchment-lined baking sheet and bake at 365 F for 15 mins until the beans are dried and begin to split open somewhat.
  7. Set the beans aside while you make your queso or reheat it from making it prior.
  8. To assemble the nachos, place your chips in a large shallow dish (a baking dish works well).
  9. Layer the warmed queso sauce with your toppings over the chips, making sure to coat them as evenly as possible.
  10. Once the nachos are complete, dig in while the cheese is still warm!  To share with others, I recommend multiplying this recipe by the number of people you wish to feed.  Leftovers might be a thing, but they’ll heat up nicely in a toaster oven!


Bean-free version!

2 thoughts on “Vegan MoFo: Sprouted Spiced Black Bean Nachos

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