Easy Rainbow Nachos | Lunch

For a serious craving for loaded nachos, try out my vibrantly coloured bean and veggie-packed version! For truly guilt-free nachos try using baked tortilla chips, or rice crackers.


½ cup black beans (no-salt canned and save the juice or fresh cooked)

½ cup cooked quinoa

1-2 cloves of garlic, minced

¼ tsp. cumin

Pinch of chipotle powder

Fresh ground pepper to taste

Dash of salt

½ cup sweet corn (no-salt canned or frozen cooked)

½ cup red bell pepper, diced

1 green/spring onion, sliced

1 cup / 118 ml. Zesty Queso Sauce (find in the sauces section)

5 oz. / 142 g. corn tortilla chips or rice crackers (preferably baked)


1. Preheat oven to 350° F / 177° C.

2. Heat your *canned black beans in a small pot using their juice.

3. Season them with garlic, cumin, chipotle, pepper and salt.

4. Cook for a few minutes until the garlic is soft.

5. If using *fresh cooked black beans, season them while they finish cooking.

6. Portion out ½ cup of beans and drain.

7. Arrange tortilla or rice crackers on a baking sheet or pie pan. Top with quinoa, corn,

beans and peppers.

8. Drizzle with Zesty Queso Sauce and bake in the oven until the toppings are hot -about 10 minutes.

9. Remove from oven and garnish with green onion and serve with salsa or guacamole if desired.

9 views0 comments

Recent Posts

See All