Thanks to Ginger Hultin RD of ChampagneNutrition.com for this game day or any day better nutrition plant-based winner. It's much easier to eat more plants when they are delicious! If you are interested in learning more about how to make your everyday favorites plant-based, check out the Better Plant-Based Nutrition™ Program.
1 15-oz canunsalted pinto beans rinsed and drained
1clovegarlic minced
4Tablespoonsfresh lime juice divided
1/2teaspoonsea salt divided
1teaspoonchili powder
1teaspoonground cumin
116-oz bagtortilla chips
2ouncessharp cheddar cheese shreddedabout 1/2 cup, or vegan
1cupgreen salsa
1cupred salsa or pico de gallo
1whole ripe avocado sliced thinly
1/2cupfresh cilantro leaves
Instructions
Instructions
Heat oil in a saucepan then add garlic and cook until fragrant and slightly browned. Add beans, 2 Tablespoons of lime juice, salt, chili powder, and cumin. Stir and cook for 3-4 minutes then set aside.
Line a large baking pan with parchment paper. Spread chips evenly across the entire pan in a thin layer.
Preheat broiler to high.
Spoon bean mixture evenly over tortilla wedges on baking sheet. If you want to make separate sections, feel free to spread it just over 1/2 or alternate sections of chips. Sprinkle cheese over the top of all chips.
Broil 2 minutes or until cheese is melted.
Spoon pico de gallo and green salsa alternately in sections over melted cheese. Place avocado slices evenly across nachos. Sprinkle the entire pan with cilantro and serve immediately.
Notes
Recipe Notes: Recipe adapted from Jamie Vespa in Cooking Light.