Pinto Bean Nachos Rezept

Craving a quick, flavorful, and vegetarian-friendly weeknight meal? Look no further! This recipe for Pinto Bean Nachos elevates the classic with homemade crispy tortilla chips and a vibrant, chunky pinto bean mixture seasoned with cumin, chili powder, and garlic. Forget the melted cheese – we're topping these nachos with creamy queso fresco, fresh salsa, and avocado for a burst of fresh flavor. Easily customizable, you can use store-bought chips or substitute black beans for a unique twist. Get ready for a delicious and satisfying nacho experience in under 30 minutes!

Vorbereitung 15 Min.

Kochzeit 30 Min.

Kalorien 383.1 kcal

Eiweiß 33g

Bewertung Sei der Erste

Rezept Aktionen

Dieses Rezept teilen:

Rezept Autor

Das Forktionary-Küchenteam

Übernommen von Food.com und von Forktionary getestet und standardisiert.

Zutaten für Pinto Bean Nachos

Corn Tortillas
Cooking spray
Kosher Salt
Canola Oil
Ground Cumin
1 teaspoon chili powder
Garlic Cloves
1 (15-ounce) can undrained pinto beans
2 1/2 tablespoons crumbled queso fresco per serving
2 1/2 tablespoons salsa per serving
2 1/2 tablespoons diced avocado per serving
1 tablespoon chopped cilantro per serving

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pinto Bean Nachos? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Zubereitung von Pinto Bean Nachos

**Tortilla Chips:**
Preheat oven to 425°F (220°C).
Cut 6 corn tortillas into 8 wedges each.
Arrange tortilla wedges in a single layer on a large baking sheet. Lightly coat with cooking spray.
Bake for 5-8 minutes, flipping halfway through, until golden brown and crispy. Repeat with remaining tortillas if needed.
**Nachos:**
Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.
Add 1 teaspoon ground cumin, 1 teaspoon chili powder, and 2 cloves minced garlic. Cook for 30 seconds, stirring constantly.
Add 1 (15-ounce) can of undrained pinto beans and bring to a boil, stirring frequently.
Reduce heat to medium and simmer for 10 minutes.
Partially mash the bean mixture with a potato masher until slightly thickened.
Arrange 8 tortilla chips per serving on 6 plates.
Spoon 1/2 cup of the bean mixture evenly over the chips on each plate.
Top each serving with 2 1/2 tablespoons crumbled queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons diced avocado.
Garnish with 1 tablespoon chopped cilantro per serving.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

Fat

Carbs

21g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Main Courses Main Dish / Dinner Side Dishes Vegetarian Proteins Bean & Lentil Recipes The Americas American Mexican Healthy Vegetarian Gluten Free Game Day Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Lunch Main Dish Beans Mexican Vegetarian Dietary

Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Pinto Bean Nachos?

Pinto Bean Nachos dauert insgesamt etwa 45 Minuten – ungefähr 15 Minuten Vorbereitung und 30 Minuten Kochzeit.

Wie viele Kalorien hat Pinto Bean Nachos?

Pinto Bean Nachos hat etwa 383.1 Kalorien pro Portion, mit ungefähr 33 g Eiweiß, 21 g Kohlenhydraten und 13 g Fett.

Welche Zutaten brauche ich für Pinto Bean Nachos?

Die wichtigsten Zutaten für Pinto Bean Nachos sind Corn Tortillas, Cooking Spray, Kosher Salt, Canola Oil, Ground Cumin, Chili Powder. Die vollständige Liste mit Mengenangaben findest du oben.