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vegetarian nachos with tomatoes, kale, onion, black beans and queso fresco cheese

Vegetarian Easy Nachos Recipe

Packed with protein and fresh flavors, you're going to love this healthy vegetarian twist on classic nachos.
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Prep Time 15 minutes
Cook Time 15 minutes
Course Appetizer, Main Course
Cuisine Mexican, Vegetarian
Servings 6 servings
Calories 292 kcal


  • 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
  • cups water
  • 4-5 kale leaves removed from ribs and sliced into ribbons
  • salt
  • pepper
  • 2 limes
  • Fresh salsa optional


For the Quinoa

  • 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.

For the Black Beans

  • 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.

Prepare the nachos

  • 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.


Calories: 292kcalCarbohydrates: 44gProtein: 9gFat: 10gSaturated Fat: 2gCholesterol: 4mgSodium: 180mgPotassium: 509mgFiber: 5gSugar: 2gVitamin A: 4055IUVitamin C: 56mgCalcium: 162mgIron: 3mg
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