Black Bean Nachos

Nachos are a staple for most households especially during the Super Bowl.  These were born to take the place of traditional nachos and make them into a healthy meal/snack the whole family can enjoy!  However, they should come with a warning as you might just eat the whole thing!  Josh and I scarfed this batch down in one sitting for lunch.


– 6 -10 Food For Life, organic sprouted corn tortillas

– 1, 15oz can refried black beans

– 1, 4oz can gluten free whole green chiles

– 1/2 cup salsa (fresh if possible)

– 5-8 crimini mushrooms

– 1 avocado

– 1 + jalapeño’s

– 3-5 small peppers (optional)

– black olives (optional)

– 1/2 white onion chopped

– tomato chopped

Brazil Nut Parmesan Cheese (optional)

– 1  1/2 tsp cili powder

– 1/8 tsp cayenne



Heat oven to 400° F

Place tortillas in oven and Crisp for about 3-5 minutes.  Remove and let cool.  Break into chip like pieces.

Chop chiles and tomato and slice jalapeño and peppers.  Dice avocado.

In a food processor use the shredding blade to shred mushrooms.


In a sauce pan mix refried beans, chiles, salsa, chili powder and cayenne.  Stir over medium heat until warm and mixed well.


Place Tortilla chips on a baking sheet covered with parchment paper.  Layer on 1/3 bean mixture, tomato, mushrooms, peppers, jalapeños, olives, onion and 1/4 avocado.




Lay down another layer of chips and 1/3 of above toppings and 1/4 of avocado. Finish with a final layer of chips and the rest of the toppings.



Save the last 1/2 avocado for when the “nachos” come out of the oven.

Place in the oven for 15 minutes.  When done layer with last 1/2 avocado and a spoonful of brazil nut cheese.  Dig in and enjoy!