This is a sponsored post written by me on behalf of BUSH’S® Beans. All opinions are 100% mine.
Is there anything better than a plate full of crispy tortilla chips smothered in cheese? There is! It’s a plate with tortilla cheese, smothered in cheese then loaded with lots of vegetables and beans which luckily for you, is where this recipe comes in. These vegetarian nachos are loaded with summer vegetables and BUSH’S® Organic Black Beans.
Nachos for dinner!
We take our nachos pretty seriously. They aren’t a snack-food in our house. Typically I make a big mess of nachos for a movie night dinner. No plates are involved- just a family, together, with a big bowl of loaded nachos.
What’s great, however, is these nachos could easily serve as a solid app for a party. Load the bowl up with a side of limes and you’re ready to go.
BUSH’S® Organic Black Beans
One of the things I love most about the fact that BUSH’S® Beans has an organic line is how accessible it is. You can easily walk into a local grocery store and find these beans on the shelves. I love using BUSH’S® Beans as a veg friendly protein source (and even the meat eaters can get on board!)
If you want to use an easy version of the beans, BUSH’S® Beans has a delightful savory bean (Black Bean Fiesta) that’s already spiced- perfect for a nacho topping
I think what I love about these nachos is that with a solid vegan cheese recipe, they are a fantastic vegan recipe. You could easily to swap in vegan cheese but I have a love of this butternut squash queso.
Finally, we’re all about these nachos year-round. During the cooler months, roasted sweet potatoes and butternut squash are our favorite toppings. Occasionally we’ll do sauteed greens. If we’re really wanting to go big, we’ll make this chili and top our nachos (extra delicious!)
1 ear of sweet corn
1 bell pepper (red, green, or do half of each
½ medium red onion
1 small zucchini
2 tablespoons olive oil
1 15oz can BUSH’S® Organic Black Beans
½ teaspoon cumin
¼ teaspoon salt
3 cup freshly grated cheddar cheese
1 1/2 tablespoon cornstarch
3/4 teaspoon smoked paprika
3/4 teaspoon garlic powder
¼ teaspoon salt
½ cup to 3/4 cup whole milk
8 ounces tortilla chips
1 cup guacamole, for serving
Cilantro, for serving
- Begin by preparing the vegetables. Remove the kernels from the corn and dice the pepper, onion, and zucchini. Heat a large skillet over medium heat. Add olive oil followed by all the diced vegetables and sweet corn kernels. Cook until the vegetables are just tender; 6 to 8 minutes.
- Drain and rinse the can of BUSH’S® Organic Black Beans and add to the pan along with the cumin and salt. Stir and cook just until the beans are warm. Turn off heat and make the cheese sauce.
- To make the sauce, combine the shredded cheese with cornstarch, paprika, garlic, and salt. Turn on the heat to medium low and stir to coat the cheese with cornstarch. Once the cheese begins to melt, add about ½ cup of milk in. Whisk and let the milk heat/cheese melt. Continue until the cheese sauce is smooth and has thickened, about 4 minutes. If the sauce is too thick (it should drizzle), add a splash or two of milk.
- Place the tortilla chips in a large shallow bowl. Top with cheese followed by the vegetable mixture. Finish with the guacamole and cilantro. Serve immediately.