Loaded Vegetarian Black Bean Nachos Are A Meal

Loaded vegetarian nachos makes a quick and easy meal or appetizer any night of the week!
It is easy to assemble and is both nutritious and delicious!

It calls for simple vegan ingredients like black beans, chopped tomatoes, chopped cucumbers, salsa, fresh herbs, and seasonings piled on top of one another on a bed of crunchy nacho chips! Sprinkle generously with grated cheese or vegan cheese and bake for just 10 minutes.

These nachos are festive enough for a party or satisfying enough for a simple family dinner ( perhaps with a salad or a bowl of soup).

If you leave off the cheese or (use vegan cheese) and add some avocado, this gluten-free meal becomes vegan.

It is one of those recipes that goes a long way and everyone seems to love it! It's a quick go-to meal in the summer while tomatoes, corn, and most veggies are so prolific.

Mix all your toppings ( except cheese, avocado and cucumber  if using) before layering

When I do not want to use canned beans, how do I make my black beans from scratch? 

I use my Instant Pot of course!! 45 minutes from start to finish with no need to pre soak the beans!
And the beans come out very creamy and tasty! Black Bean recipe in the Instant Pot

Why I don't like to  use canned beans

I prefer not to use canned goods if I can help it. Although very convenient, canned goods often are lined with a chemical called BPA which is banned in many countries (not the USA) because it's a strong link to cancer. In addition, cans are made of aluminum and that too gets into our food. Some studies have linked aluminum to Alzheimer's disease

So the Instant Pot is my perfect solution.  I throw dried black beans in and get creamy soft black beans out. Better than canned. It's well worth the investment and I LOVE IT!!
I use my instant pot for soups like my 16-minute easy lentil soup or my low carb creamy mashed cauliflower 

This loaded vegetarian nacho dish is the perfect summer meal or party appetizer when so many of these vegetables are in season!

This is the Instant Pot that I use: Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer (affiliate link)

Author: Judee Algazi @ Gluten Free A-Z Blog
Prep Time: 10 minutes
Bake Time: 10 minutes


Ingredients: 
2 15 ounce cans black beans, drained well (or 4 cups of cooked black beans- drained well)
2 Roma tomatoes, chopped
2 yellow or red peppers, seeded and diced
1 cup of sliced black olives
2 Persian cucumbers, chopped
1 8 ounce container of pico de gallo ( or any chunky salsa) (I used Sabra brand) mild or spicy
2 cups of vegan shredded cheese
1 16 ounce bag of non-GMO gluten-free corn chips (I use organic white or the organic blue corn chips)
optional toppings: diced avocado, corn, diced red onion, cilantro, Greek yogurt


Directions: 
Pre-heat oven to 400 degrees
Use a 3 qt  rectangular pyrex baking dish (affiliate link)
Layer baking dish with half of the chips. Add 1/2 of the black beans, olives, tomatoes, peppers, pico de gallo ( or chunky salsa) and spread around. Top with 1/2 of the cheese and then repeat the layers. Bake for 10 minutes until cheese is nice and melted. Add chopped cucumber and optional avocado to the top.

Notes:

1.  See link for how to cook Black Beans in the Instant Pot (45 minutes no pre-soaking) or presoak and cook for 25 minutes.

Weekend Cooking is hosted by Beth Fish Reads 

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