About the Recipe
Ingredients
1 tablespoon high heat oil (avocado, grapeseed)
1 red onion, thinly sliced
2 garlic cloves, minced
8 ounces mushrooms, sliced
½ teaspoon cayenne pepper or paprika
¼ teaspoon black pepper
2 cups baby spinach
1 cup pinto beans, drained and rinsed (if using canned look for BPA free. Best to get beans in glass or a pouch)
Large bag tortilla chips
1 ½ cups shredded Monterey jack cheese (optional) or you can use vegan cheese sauce*
1 large jalapeno, seeded and minced (optional)
Top with chopped green onions, tomatoes and avocado
Preparation
Preheat oven to 375 degrees
Heat a large skillet over medium heat with a little high heat oil and add the onions and mushrooms. Cook for 10 minutes, stirring often.
Add the garlic and cook for 1 more minute.
Add the spinach, cover and lower the heat to low to allow the spinach to wilt. Once spinach is wilted, remove from heat.
Place the chips on a large rimmed baking sheet and evenly spread the vegetable mixture over the chips.
Top with beans, cheese or vegan cheese sauce and the jalapeno.
Bake in the oven for 15-18 minutes, until everything is bubbly and golden.
Top with green onions, tomatoes and avocado, if desired, and serve immediately.