UBER NACHOS! Gluten Free and Vegan
I call these UBER NACHOS because they are loaded up with veggies, which is the best way to eat nachos!! Look I'm not gonna deny it my nachos have no cheese but I don't think you'll notice, cause the guacamole hits that fatty goodness spot perfectly. Sometimes I make these on a baking sheet or if I'm making a smaller batch I just use my cast iron pan 12in'.
I make my own beans very week in my aluminum free rice cooker. My favorite beans are garbanzo and pinto. I just soak beans the night before and It's super easy to just throw them in the rice cooker the next day and not have to pay attention to them! Takes about 90min for them to cook. They stay fresh all week, I highly recommend trying it!
I'm using a corn free tortilla chip for these, as I avoid and am intolerant to corn. I guess this is a little like a taco salad since you don't cook the veggies you just throw on top. Start to finish this recipe takes 30min total time! How easy is that?
This is one of my favorite things to make when I have guests in town, it's easy to hang out in the kitchen and make these and they can help with the prep.
You can play around with proportions or add your own favorite toppings. I love adding Peach Salsa! Recipe below
1 Bag Beanfields Rice n Bean chips either Pico De Gallo flavor or Sea Salt
2 cups Cooked Pinto beans
¼ tsp. Cumin powder
½ tsp Cumin whole seeds
3 Cloves chopped Garlic
Guacamole: 2 Ripe Avocados, 1 lemon, 1 clove chopped garlic, sea salt (to taste)
½ lbs. Spinach
8 oz. Sprouts
Handful Chopped Fresh cilantro
Heat oven to 350 degrees
Spray pan for non sticking
Spread chips onto Baking Sheet or Cast Iron Pan
*Makes about half a baking sheet or a really full 9x12 cast iron pan
Throw the beans, garlic, onion, and cumin’s into a bowl and mix with a spoon by hand.
Spoon bean mixture over chips evenly
Cook for 15-20 min, just till chips are starting to brown
Take out of oven, let cool a few mins
Make Guacamole: Mash together 2 Ripe Avocados, 1 lemon juiced, 1 clove chopped garlic, and sea salt (to taste)
Then pile on your toppings onto the beans in this order (helps to not overheat the sprouts by putting them on top) : tomato, spinach, guacamole, sprouts, peach salsa, fresh cilantro and eat!
2 Ripe Peaches White or Yellow Chopped (I even use Nectarines sometimes too!)
1/2 of a Orange – Juiced
1/2 of a Lime- Juiced
Slices of Onion
2 Cloves Garlic
¼ tsp. Chili Flakes
Sea Salt to taste, usually a few shakes
1) Mix all ingredients together in a bowl
2) Top Nachos with it, or whatever you like