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Skillet Quinoa Nachos

Skillet Quinoa Nachos
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Whether as a weeknight dinner or Fall football appetizer, these skillet quinoa nachos will have you coming back for seconds! Get the quick and easy recipe from @orchidsnsweettea_.

Prep Time: 10 minutes
Total Time: 30 minutes

Ingredients

  • 2 (8 oz.) packs Ancient Harvest’s Heat-And-Eat Quinoa
  • 1 (12 oz.) bag organic tortilla chips
  • 1 (15 oz.) can black beans, drained + rinsed
  • 1 (10 oz.) can green enchilada sauce
  • 1 Tbsp Extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 red onion, diced
  • 1 cup grape tomatoes, halved
  • 1-2 jalapeños, finely diced
  • pinch of sea salt + black pepper
  • 1/2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp garlic powder

Homemade Taco Seasoning:

  • 3 Tbsps chili powder
  • 2 tsps cumin
  • 1 1/2 tsps smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/8 tsp cayenne pepper

Vegan White Queso:

  • 1 cup cashews, soaked overnight
  • 1/2 cup fresh water
  • 1/4 cup diced jalapeños
  • 1/4 cup nutritional yeast + 1 Tbsp!
  • 1 Tbsp juice of a lemon
  • pinch of sea salt
  • pinch of black pepper
  • pinch of chili powder
  • pinch of cumin

Other:

  • Guacamole or sliced Avocados 

Directions

  1. Preheat your oven to 400 degrees Fahrenheit and prepare a large skillet by greasing it well with melted butter or olive oil.
  2. In a saucepan, heat 1 Tbsp of olive oil and add garlic and sauté until translucent and fragrant, about 2-3 minutes. Add in quinoa along with 2-3 Tbsps water and taco seasonings. Stir until everything is well combined and the quinoa turns dark brown and begins to swell a bit. Cook for 2-3 minutes. Remove from heat.
  3. In a medium bowl, add the black beans along with sea salt, cumin, black pepper, parsley, smoked paprika, oregano, and garlic powder. Mix together until beans are fully coated. Set aside.
  4. Add the tortilla chips to the prepared skillet, spreading them out evenly, followed by: black beans, enchilada sauce, onions, tomatoes, jalapeños, and quinoa.
  5. Bake for 15-20 minutes, until veggies and beans are tender.

Vegan White Queso:

  1. Add all ingredients to a high-powered blender and blend until completely smooth, about 2-3 minutes.
  2. Remove the nachos from oven and top with the vegan white queso sauce, additional diced onions, jalapeños, tomatoes, + guac!
  3. Enjoy!