Black Bean + Quinoa Skillet Nachos — the perfect vegan + gluten-free meal for Meatless Mondays or Taco Tuesdays. This recipe comes loaded with crispy nacho chips, black beans, quinoa, onions, tomatoes, jalapeños—–all well seasoned with homemade taco seasoning and topped with a delicious vegan cashew-based queso sauce. Never spend another occasion or weeknight contemplating the best vegan dish that works for the entire family—-this is it! Easy to make and only a skillet is required!
Black Bean + Quinoa Skillet Nachos.
Sponsored Post: This post is sponsored by Ancient Harvest but the content and opinions expressed are all based on my genuine love for this brand and are my own. Thanks so much for supporting the brands I love.
The best skillet nachos that I’ve made to date. Seriously!
Nachos ARE LIFE.
OK, so I know that queso can be optional depending on the person making or eating nachos, but can you really enjoy nachos without queso? I mean, really?
Honestly, I love the thought of a beautifully creamy sauce drenched on top of my nachos, so it’s a hard no for me. Haha.
However, because I have been doing so well with minimizing dairy in my diet for almost a year, I am excited to have been able to enjoy these nachos with a delicious vegan queso.
If you’ve already tried my recent nachos — Loaded Vegan Queso Skillet Nachos, then you’re aware that vegan queso is super easy and quick to make AND did I mention delicious?
The only difference with this version is that it’s not turmeric based like my previous one, but it’s just as delicious, trust me.
Cashews – Creates a beautiful creaminess to the sauce. Such rich, nutty flavor.
Water – You’ll need this for it’s liquid component. For added flavor, you can sub with veggie stock.
Jalapeños – Adds a nice subtle spiciness and great flavor. Can be subbed with diced green chiles.
Nutritional Yeast – A nice addition of “cheesy” flavor to marry everything together. What’s Queso with cheesiness, right?
Lemon Juice – Creates acidity needed.
Seasonings – Generally, added sea salt, black pepper, pinch of chili powder, + cumin to add flavor.
OK, so I’m super excited to be partnering with Ancient Harvest, because I LOVE, Love their products, especially their pasta line.
Since I’ve been incorporating more gluten-free options into my diet, I’ve leaned on their products a lot more because a girl loves her pasta. Haha.
However, they’ve since rolled out a new line of Heat + Eat quinoa packs, which only require a quick heating in the microwave or stovetop. The perfect thing for busy families looking to remain healthy.
Their line of Heat + Eat quinoa includes the following flavors: Southwestern, Chickpeas + Garlic, Sea Salt, and Lentils + Garlic.
My greatest reason for partnering with them, however, stems from their mission to create time-tested, plant-based, nutrient-dense ingredients and transforming them into delicious, real foods for real life.
This of course, aligns with my idea that eating healthy doesn’t have to come with omitting flavor and uniqueness therefore, it’s a no brainer that I worked with them on this Nachos recipe.
They come loaded with veggies and topped with a creamy vegan queso.
‘Cheesy’ and Hearty.
Fresh and Savory.
Super easy to make and only requires one-pot!
Extremely satisfying for your tastebuds.
PERFECTION in EVERY. SINGLE. BITE.
When it comes to making quinoa the main ingredient in your dish, it’s super important that you understand how to create not only flavor but meatiness as well, at least if that’s your prerogative. Personally, I often cook my quinoa in veggie or chicken stock (if not vegan) and season it pretty well.
That creates a nice flavor and it really brightens the flavor profile of the entire dish that way. However, because this specific type of quinoa doesn’t require any boiling, I made sure that I warmed it well over the stovetop (adding a few Tbsps of water) and seasoned it with homemade Taco seasoning which made it feel + taste a lot like traditional Taco meat.
Adding the few Tbsps of water allows the quinoa grains to swell a bit, which creates a nice meaty texture. Of course, if you’re cooking the quinoa by boiling, the grains will already be open.
Like some dishes, any leftover nachos can be stored in an air-tight container in the refrigerator for up to 3 days. Simply warm in the oven at 400 degrees Fahrenheit until fully heated through for the best results.
Vegan Queso sauce can be poured on top of nachos during storage or kept in a separate container, if desired.
These Fluffy Vegan Quinoa Pancakes + Cranberry are the best thing that you’ll ever encounter for breakfast. In true Fall/Holiday fashion, these vegan pancakes come loaded with nutritious quinoa and topped with a sweet, tart cranberry sauce that adds a beautiful tasty combo. Completely easy to make and can be whipped together in just 30 minutes.
This Savory Chickpea Quinoa Buddha Bowl is a healthy option for a quick lunch or dinner and comes packed with nutrients and works perfectly for meal prep. This bowl consists of quinoa, mashed sweet potatoes, carrots, broccolini, roasted chickpea, and drizzled with a creamy cashew sauce. This Buddha-styled meal is a great vegan + gluten-free staple for the entire family.
This Vegan Chickpea + Quinoa ‘Meatballs’ + Polenta recipe is truly something special. Loaded with savory, spicy and sweet flavors, these ‘meatballs’ made from veggies are moist, silky, and tender. This dish is the perfect meal for dinner for the family on any given day.
These Spicy Jamaican Lentil + Quinoa Vegan Patties are truly something amazing! Wrapped in a nice parsley-infused, flaky crust, and stuffed entirely with curried lentil, quinoa, veggies, and nutritional yeast, these patties will leave you forgetting that it’s totally meat-less and convinced that vegan patties are the new ‘foodie’ favorite!
OK, let’s just dig right into this recipe, shall we?
Preheat your oven to 400 degrees Fahrenheit and prepare a large skillet by greasing it well with melted butter or olive oil.
In a saucepan, heat 1 Tbsp of olive oil and add garlic and sauté until translucent and fragrant, about 2-3 minutes. Add in quinoa along with 2-3 Tbsps water and taco seasonings. Stir until everything is well combined and the quinoa turns dark brown and begins to swell a bit. Cook for 2-3 minutes. Remove from heat.
In a medium bowl, add the black beans along with sea salt, cumin, black pepper, parsley, and garlic powder. Mix together until beans are fully coated. Set aside.
Add the tortilla chips to the prepared skillet, spreading them out evenly, followed by: black beans, enchilada sauce, onions, tomatoes, jalapeños, and quinoa.
Bake for 15-20 minutes, until veggies and beans are tender.
Black Bean + Quinoa Skillet Nachos.