Cheezy Nachos with Refried Beans

Cheesy-Nachos--wb-change
Game Day, Friday nights, lunch, or after-school snacks! Any time you feel like a tasty, spicy Mexican fiesta, this recipe will fit your needs and delight your taste buds!

Ingredients

Refried Beans Ingredients*
 2 cups pinto beans, washed and picked over for shriveled beans and debris
 3 cups water
 2 cups vegetable broth
 1 cup onions, chopped
 2 cloves garlic, minced
 1 tablespoon jalapeño chili pepper, minced (or more, depending on heat preference)
 1 teaspoon (Mexican-style) chili powder
 ½ teaspoon onion powder
 ½ teaspoon ground cumin
 1 teaspoon dried oregano
 ½ teaspoon sea salt
Nacho Ingredients
 1 bag tortilla chips
 One recipe Refried Beans (above)
Suggested Additional Toppings:
 Tomatoes, chopped
 Sweet onions or scallions, chopped
 Black olives, sliced
 Shredded lettuce or cabbage
 Salsa (your favorite)
 Cilantro, chopped

Instructions

1

For those who are not using canned pinto beans (and who are not using the Instant Pot method), soak the dried beans overnight with enough water to cover.

2

The next day, drain and rinse the beans well. Place in a large stock pot. Add the water and vegetable broth.

3

Add the vegetables to the beans and bring to a boil. Once boiling, reduce the heat to low.

4

Cover and simmer 3-4 hours or until extremely tender.

5

Add more water as needed to prevent scorching.

6

When beans are tender, drain, reserving the liquid.

7

Add the spices, herbs, and salt. Mash with a potato masher or a hand-held blender until smooth, adding reserved liquid to adjust the thickness of the beans.

8

Return the mashed beans to the pot, heating and stirring until warm.

9

Taste, adjust seasonings, and serve.

10

Refrigerate any leftovers. Save reserved liquid as beans thicken when they cool. You may need to add some when reheating the beans.

Nacho Assembly Instructions
11

Spread refried beans on tortilla chips and arrange on a large platter or several smaller plates.

12

Drizzle with our vegan cheese sauce.

13

Spoon dollops of our cashew tofu sour cream on the nachos.

14

Spoon mounds of our guacamole on the nachos.

15

Sprinkle with additional toppings as desired.

Serves 4-6 with leftovers

Note: Feel free to use 1-2 cans of vegetarian refried beans for this recipe, or make your own refried beans starting with 2 cups of canned pinto beans.

If you wish, make the refried beans in an instant pot. Place all of the refried bean ingredients, except the salt and oregano, in the instant pot along with the dried beans. Set to pressure, seal, and cook for 30 minutes. Add the salt and the oregano, and follow the remaining instructions.

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Ingredients

Refried Beans Ingredients*
 2 cups pinto beans, washed and picked over for shriveled beans and debris
 3 cups water
 2 cups vegetable broth
 1 cup onions, chopped
 2 cloves garlic, minced
 1 tablespoon jalapeño chili pepper, minced (or more, depending on heat preference)
 1 teaspoon (Mexican-style) chili powder
 ½ teaspoon onion powder
 ½ teaspoon ground cumin
 1 teaspoon dried oregano
 ½ teaspoon sea salt
Nacho Ingredients
 1 bag tortilla chips
 One recipe Refried Beans (above)
Suggested Additional Toppings:
 Tomatoes, chopped
 Sweet onions or scallions, chopped
 Black olives, sliced
 Shredded lettuce or cabbage
 Salsa (your favorite)
 Cilantro, chopped

Directions

1

For those who are not using canned pinto beans (and who are not using the Instant Pot method), soak the dried beans overnight with enough water to cover.

2

The next day, drain and rinse the beans well. Place in a large stock pot. Add the water and vegetable broth.

3

Add the vegetables to the beans and bring to a boil. Once boiling, reduce the heat to low.

4

Cover and simmer 3-4 hours or until extremely tender.

5

Add more water as needed to prevent scorching.

6

When beans are tender, drain, reserving the liquid.

7

Add the spices, herbs, and salt. Mash with a potato masher or a hand-held blender until smooth, adding reserved liquid to adjust the thickness of the beans.

8

Return the mashed beans to the pot, heating and stirring until warm.

9

Taste, adjust seasonings, and serve.

10

Refrigerate any leftovers. Save reserved liquid as beans thicken when they cool. You may need to add some when reheating the beans.

Nacho Assembly Instructions
11

Spread refried beans on tortilla chips and arrange on a large platter or several smaller plates.

12

Drizzle with our vegan cheese sauce.

13

Spoon dollops of our cashew tofu sour cream on the nachos.

14

Spoon mounds of our guacamole on the nachos.

15

Sprinkle with additional toppings as desired.

Serves 4-6 with leftovers

Note: Feel free to use 1-2 cans of vegetarian refried beans for this recipe, or make your own refried beans starting with 2 cups of canned pinto beans.

If you wish, make the refried beans in an instant pot. Place all of the refried bean ingredients, except the salt and oregano, in the instant pot along with the dried beans. Set to pressure, seal, and cook for 30 minutes. Add the salt and the oregano, and follow the remaining instructions.

Cheezy Nachos with Refried Beans