Black Bean + Quinoa Skillet Nachos
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!
Servings: 4 servings
Calories: 960kcal
Ingredients
- 2 (8 oz.) packs Ancient Harvest's Heat-And-Eat Quinoa (See Notes!)
- 1 (12 oz.) bag organic tortilla chips (I use Xochitl)
- 1 (15 oz.) can black beans, drained + rinsed (See Notes!)
- 1 (10 oz.) can green enchilada sauce
- 1 tablespoon Extra virgin olive oil
- 3 garlic cloves, minced
- 1 red onion, diced
- 1 cup grape tomatoes, halved
- 1-2 jalapeños, finely diced
- pinch of sea salt + black pepper
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
Homemade Taco Seasoning:
- 3 Tbsps chili powder
- 2 tsps cumin
- 1 ½ tsps smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
Vegan White Queso:
- 1 cup cashews, soaked overnight (See Notes!)
- ½ cup fresh water (See Notes!)
- ¼ cup diced jalapeños
- ¼ cup nutritional yeast + 1 Tbsp!
- 1 tablespoon juice of a lemon
- pinch of sea salt
- pinch of black pepper
- pinch of chili powder
- pinch of cumin
Other:
- Guacamole or sliced Avocados
Instructions
- 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 tablespoon 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, smoked paprika, oregano, 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.
Vegan White Queso:
- Add all ingredients to a high-powered blender and blend until completely smooth, about 2-3 minutes.
- Remove the nachos from oven and top with the vegan white queso sauce, additional diced onions, jalapeños, tomatoes, + guac!
- Wallah!
- Bon Appetit!
Notes
- STORAGE: Leftovers can be stored in an air-tight container for up to 3 days.
- DRY BEANS: When using dried beans, be sure to soak about 2-3 cups of beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 30-40 minutes or until beans are tender.
- SOAKED CASHEWS: Add cashews to a bowl or measuring cup, cover with fresh cold water and cover with plastic wrap and let sit at room temp overnight. If soaking for 3-4 hours, add cashews to measuring cup and cover with boiling water instead.
- WATER: Instead of using water for the queso, you can always substitute with veggie stock for added flavor.
- HEAT + EAT QUINOA: To purchase any of the delicious flavor options from Ancient Harvest, click here.
Nutrition
Calories: 960kcal | Carbohydrates: 115g | Protein: 25g | Fat: 43g | Saturated Fat: 8g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 19g | Sodium: 1502mg | Potassium: 1158mg | Fiber: 21g | Sugar: 11g | Vitamin A: 3939IU | Vitamin C: 33mg | Calcium: 132mg | Iron: 11mg