Foodie Friday: Quick and Easy Vegetarian Nachos
Now that I’m making an effort to eat less meat, I’ve found that Mexican food lends itself extraordinarily well to meatless meals. Plus, there’s nothing better than a 5-minute, easy-to-make, easy-to-pack lunch. Which leads me to veggie nachos …
These only need the microwave to cook, so you can even pack the ingredients separately and nuke at work. I like to make a whole bag of beans when I rehydrate, so tend to have lots of leftover beans to use in simple lunch recipes like this. Very nice to have on hand! Otherwise, using canned beans works just as well.
- As many chips as you’d like relative to other ingredients (I know lots of folks are low carb, so here’s where it’s easy to cut carbs and calories – corn chips are no joke in that department).
- 5 c. beans. I prefer red kidney, black beans or vegetarian refried for this recipe.
- Red or green onion.
- Veg of your choice. I love broccoli on nachos (there’s leftover roast broccoli in the photo above), but recognize I’m a weirdo in this department. Avocado or sliced bell pepper are also great options.
- ½ c. grated Monterey jack or cheddar cheese (skip cheese if you want a vegan option).
- Hot sauce.
- Microwave beans for 1 minute.
- While the beans are heating up, cut red onion/green onion and bell pepper or avocado if you’re using.
- Add chips and cheese to the warm beans and mix so that ingredients are evenly distributed.
- Microwave for 50 seconds (or until cheese on the bottom melts)
- Top with veggies and onion.
- If you’re a cheese and heat addict like I am, you can sprinkle a little more cheese on top … and add some hot sauce!
That’s it! Very easy, super quick, and simple to pack for work. If you are into eating vegetarian for health reasons and want to skip the chips, this is remarkably good as just a bean dish as well, and very filling.