|Vegetarian Refried Bean Nachos|
Everybody loves nachos, and this is a great nacho recipe. It’s rich with beans, cheese and all the fixin’s. It goes together easily, though it would be difficult to take to a party without fixing part of it there. Even so, it makes a great appetizer and it’s so filling it could be an entire meal as well!
Vegan use cheese substitutes such as Veggie Shreds and Tofutti Sour Supreme.
1. Put the refried beans, pinto beans, cumin and chili powder in a pan. Add water if necessary to create a thick soup consistency. Heat over medium heat until the beans are hot. Stir periodically so the beans don’t burn but be gentle so as not to smash the pinto beans.
2. While the beans are cooking, pit the avocado and toss it with the juice of half a lime.
3. Slice up the scallions, the tomatoes and cilantro if you can find fresh and pull your salsa and shredded lettuce together. (Notice I bought dried cilantro…the store was out but dried worked just fine.)
4. Line the bottom of an oven proof dish with a nice layer of tortilla chips.
5. Once the beans are hot, or have been simmering to keep them hot, pour them over the tortilla chips in the casserole.
6. Cover the beans with the shredded cheddar cheese and place in the oven at 400 degrees until the cheese melts and is bubbly. Times seem to vary with different ovens. (Vegans, you know you are lucky if the veggie shreds look melted! Just bake about 10 minutes.)
7. Remove the nachos from the oven and start adding the toppings! Avocado first, then scallions then diced tomatoes.
Top with the shredded lettuce and either fresh or dried cilantro.
To serve, fill a basket with tortilla chips, add a bowl of sour cream and dip away. (We did spoon the mixture onto personal plates so double dipping was an option!)
This is a great way to get a Cinco de Mayo celebration rolling, or any fun party with a Mexican theme! Enjoy!