Simple Vegetarian Nachos
Serves 4 | Prep Time: 15 minutes | Total time: 30 minutes
Ingredients
4 oz monterey jack cheese
4 oz cheddar cheese
1 clove of garlic
1 TB olive oil
1 16-oz can of refried beans
1-2 tsp tamari or soy sauce
1 clove of garlic
1 bag of sturdy tortilla chips
Toppings:shredded cheese
black olives
chopped tomato
chopped avocado or guacamole
chopped green or red bell pepper
1/4 minced red onion
sliced jalapenos
sour cream
salsa
Method
Preheat the oven to 350 degrees F.
Shred the monterey and cheddar cheeses using a fine (but not the very smallest) grate to make “fluffy” grated cheese. Peel the garlic and prepare it in the garlic press. Chop mince, and otherwise collect your toppings and put them on the table. Place the tortilla chips in a single layer with edges overlapping on a half-sheet baking pan.
Warm the olive in a wide pan over a medium heat. When it shimmers, press in the garlic and allow to simmer until it just barely changes color. Add the refried beans and stir well. Add the tamari to taste and mix well. Let cook for 3 minutes, then adjust the consistency by adding water until the beans are spreadable but not runny. Set aside.
Place the chips in the oven for 5 minutes, then remove. Sprinkle 1/2 the cheese evenly over the chips, and return to the oven for 5 more minutes.
Remove chips from the oven and dollop/spread the refried beans evenly over the chips. Top with the remaining cheese.
Top with any universally loved topping, then divide the chips into portions onto dinner plates and serve. Allow family members to top their nachos in the way that pleases them best.
Variations:
Use any toppings your family likes.
Use mashed pinto beans instead of canned refried beans.