Hearty Rice and Bean Vegetarian Nachos

Hearty Rice and Bean Vegetarian Nachos

Serves 4

These nachos are terrific for snacking, but they're also satisfying enough to serve as a main course. A chopped jalapeño gives them a nice bit of heat; you can omit it for a milder dish or double the amount for a fiery treat.

  • 2 teaspoons expeller-pressed canola oil
  • 8 ounces vegetarian breakfast sausage, crumbled, or meatless crumbles
  • 3/4 cup cooked brown rice (thawed if frozen)
  • 5 ounces (about 6 1/2 cups) tortilla chips
  • 3/4 cup cooked no-salt-added kidney beans, rinsed and drained if canned
  • 1 1/4 cups shredded Mexican blend cheese
  • 1 jalapeño pepper, seeded and finely chopped (optional)
  • 1/2 cup prepared salsa
  • 1/2 cup chopped fresh cilantro
  • 1/2 lime
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Preheat the oven to 450°F. In a medium skillet, heat oil over medium heat. Add sausage and cook, stirring frequently, until sausage is browned, about 5 minutes. Stir in rice and cook 1 more minute.

Spread chips in a 9x13-inch baking dish and spoon sausage and rice mixture over top. Sprinkle with kidney beans, cheese and jalapeño; bake until cheese melts and nachos are very hot, 8 to 10 minutes. Spoon salsa over nachos, sprinkle with cilantro and squeeze lime over the top.

Nutritional Info: 
Per Serving:520 calories (250 from fat), 27g total fat, 10g saturated fat, 30mg cholesterol, 960mg sodium, 47g carbohydrate (8g dietary fiber, 3g sugar), 24g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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