March 20, 2024

Gluten free and vegan, these flavorful and fresh nachos feature protein and fiber-rich black beans and chickpeas. Perfect for a fast and healthy weeknight meal!

INGREDIENTS

BEANS & CHICKPEAS

• 1 tbsp olive oil
• 1 small diced onion
• 2 cloves chopped garlic
• One 14 oz can chickpeas
• One 14 oz can black beans
• 1/2 tsp paprika
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1 tsp salt
• Black pepper

NACHOS

• 4 cups tortilla chips (use gluten-free if desired)
• 1 cup of your favorite salsa
• 1/4 cup chopped cilantro
• a dash of your favorite hot sauce, as desired
• 1 sliced jalapeño pepper (or more if desired)

INSTRUCTIONS

TO MAKE THE BEAN + CHICKPEA MIXTURE

1. In a medium skillet over medium high heat, heat the olive oil. Add the onion and sauté until soft, about 3-4 minutes. Add the garlic and sauté for an additional 1-2 minutes.
2. Add the beans, chickpeas, spices, salt, and pepper. Cook for another 3-4 minutes, until the beans have been heated throughout. Set aside.

TO MAKE THE NACHOS

1. Preheat oven to 350 degrees F. Spread the tortilla chips onto a rimmed baking sheet. Top with the bean mixture. Bake for 5-10 minutes, until nachos are warm and bubbly.
2. After removing from the oven, top with your favorite salsa, chopped cilantro, additional hot sauce, and jalapenos. Serve immediately.

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