Vegetarian Protein Nachos Recipe
By Marnie Kunz
Whether you’re watching sports or want a healthy and easy veggie snack (or meal if you eat the whole pan, like me😂), these Vegetarian Protein Nachos will have you munching happily and feeling more full than regular nachos.
One of the (many) great things about nachos is that you can personalize them to suit your tastes. Love spicy food? Add jalapeño peppers for a nice kick. Do you prefer a sweet twist in your Mexican food? Add some fresh pineapple or mango pieces at the end for a dash of sweetness.
I have been making (and eating) nachos around the world for most of my adult life, and this is my best vegetarian protein nachos recipe. These nachos include an extra dose of protein so you get more than the carbs and dairy from traditional nachos. The extra protein will help your muscles rebuild after tough workouts and protein will make you feel fuller, perfect for runners since we are always hungry. If you are a meat eater or do not like beans or veggie meat, you can substitute chicken, shrimp or beef for extra protein instead of the veggie crumbles.
Vegetarian Protein Nachose Recipe
Supplies:
13” x 9” baking pan or standard cookie sheet
Aluminum foil to cover pan
Nacho Ingredients:
11 oz. of your favorite tortilla chips
1 can (15 oz.) of black beans
1 cup veggie crumbles
2 cups shredded cheese, Mexican blend (cheddar, monteray jack) If you love cheese and want to make your own mix, I suggest shredding Asadero cheese for the main cheese (1 1/2 cups) and adding your choice of cheddar cheese or chipotle gouda cheese (for a spicy, smoked twist) for a total of 2 cups of cheese
1 avocado, diced
1 medium tomato, diced
1/4 cup fresh spinach, chopped into small pieces
1/4 cup fresh cilantro, chopped
1/2 cup sour cream
Serves: 2 hungry runners or 3 normal people
Prep Time: 15 minutes
1. Preheat your oven to 350. Line your baking sheet with foil.
2. Dice tomatoes, spinach, avocado and cilantro and set aside.
3. Drain your beans.
4. Sauté the veggie crumbles in a frying pan with a sprinkle of olive oil on medium heat to defrost and lightly cook. Cook the crumbles until they appear brown and thawed and are warm to the touch (about 3 minutes).
5. Spread the tortilla chips out on the baking sheet.
6. Sprinkle the drained black beans over your nacho chips.
7. Sprinkle the cooked veggie crumbles over the chips.
8. Sprinkle spinach over the top.
9. Add your shredded cheese to the top.
10. Sprinkle cilantro on top.
11. Cook for 5-10 minutes, until all cheese appears melted. You may see slight browning on your chips.
12. Spread your diced tomatoes and avocado on top of the vegetarian protein nachos.
13. Add a few spoonfuls of sour cream on top.
Voila, you have your vegetarian protein nachos! Bon appetite!
If you try this vegetarian protein nachos recipe, let us know what you like or don’t like. What Is your favorite nacho cheese? Comment below.
Marnie Kunz is a RRCA-certified running coach and the creator of Runstreet Art Runs, which bring together communities through running and street art. She is a Brooklyn resident, running coach, Akita mom, and writer. She enjoys traveling, art, and eating messily. You can follow her running and events at @Runstreet Instagram.
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