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Veggie Nachos

Prep Time:

Cook Time:



About the Recipe


  • 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


  1. Preheat oven to 375 degrees

  2. 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.

  3. Add the garlic and cook for 1 more minute.

  4. Add the spinach, cover and lower the heat to low to allow the spinach to wilt. Once spinach is wilted, remove from heat.

  5. Place the chips on a large rimmed baking sheet and evenly spread the vegetable mixture over the chips.

  6. Top with beans, cheese or vegan cheese sauce and the jalapeno.

  7. Bake in the oven for 15-18 minutes, until everything is bubbly and golden.

  8. Top with green onions, tomatoes and avocado, if desired, and serve immediately.

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