Spicy Black Bean Nachos
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Cook Time 30 minutes
Servings
people
Ingredients
  • 8 ounces tortilla chips
  • 16 ounces canned refried black beans or refried pinto beans
  • 1 pint cherry tomatoes or 1 large tomato, chopped
  • 2 cups kale chopped
  • 1/2 cup red onion sliced
  • 1 cup mushrooms sliced
  • 1 tablespoon sriracha
  • 1 teaspoon cumin
  • 1 teaspoon olive oil
  • 6 ounces cheddar cheese grated
  • 1 avocado
  • 1 bunch cilantro
Cook Time 30 minutes
Servings
people
Ingredients
  • 8 ounces tortilla chips
  • 16 ounces canned refried black beans or refried pinto beans
  • 1 pint cherry tomatoes or 1 large tomato, chopped
  • 2 cups kale chopped
  • 1/2 cup red onion sliced
  • 1 cup mushrooms sliced
  • 1 tablespoon sriracha
  • 1 teaspoon cumin
  • 1 teaspoon olive oil
  • 6 ounces cheddar cheese grated
  • 1 avocado
  • 1 bunch cilantro
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Instructions
  1. Preheat oven to 400 and spread chips out on lined and greased baking sheet.
  2. Prep your veggies: chop kale, slice cherry tomatoes in half, slice red onion, and chop mushrooms. Add all veggies to a bowl and toss with 1 teaspoon of olive oil, sriracha, a pinch of salt and 1 teaspoon of cumin.
  3. Drop dollops of refried beans all over the chips, trying to spread it out as much as possible. Then top chips with all the veggies and then the grated cheese. Put into oven and cook for 15-20 minutes, until cheese is melted.
  4. While nachos cook, cut avocado into bite-sized peices and roughly chop cilantro.
Recipe Notes

Recipe by Ashley Thomas.