Packed with protein and fresh flavors, you’re going to love this healthy vegetarian twist on classic nachos.
Healthy and nachos aren’t two words you usually find together.
This easy nachos recipe not only tastes good, but it’s better for you than the cheese-and-meat covered nachos we’re all used to eating. It’s packed with protein and fresh flavors.
This vegetarian version includes kale, quinoa, organic black beans and queso fresco cheese served atop multigrain tortilla chips from Food Should Taste Good.
These tortilla chips are certified vegan, gluten free, cholesterol-free and low sodium. We really like the multigrain, but you could use any flavor of Food Should Taste Good tortilla chips for this recipe.
This is definitely a great way to eat colorfully and healthfully. Look at all the green and red and purple on that plate!
You also have a lot of flexibility to switch out the vegetables, like the greens, depending on what is in season. And you can kick up the heat by adding fresh jalapenos or spicier peppers.
Dishes like this are also one of my favorite things to make in the summertime because there’s not much cooking involved. I hate standing at a hot stove when it’s hot outside.
What’s your favorite veggie-packed meal for summertime?
- 6 ounces Tortilla chips
- 1 can organic refried black beans
- Queso fresco cheese crumbled
- ½ red onion thinly sliced into matchsticks
- 1 cup grape tomatoes halved
- Fresh cilantro chopped
- 1 cup quinoa
- 1½ cups water
- 4-5 kale leaves removed from ribs and sliced into ribbons
- 2 limes
- Fresh salsa optional
Place the quinoa in a mesh sieve and rinse with cold water.
Meanwhile, bring 1½ cups of water to a boil in a small saucepan.
Add the quinoa, season with a salt and cover.
Reduce heat to medium-low and simmer until the water has absorbed, about 15 minutes. Remove from heat.
While the quinoa is cooking, place the beans in a small pot and season with salt and pepper.
Add 1-2 Tablespoons of chopped cilantro to the beans, or more to taste.
Cook beans over low heat until hot.
Layer multigrain tortilla chips on a plate and spread with refried black beans.
Top with quinoa, then pile high with tomatoes, red onion, kale, crumbled queso fresco and cilantro.
Top with fresh salsa, if desired. Serve with ½ lime.
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