Vegan Black Bean & Kale Loaded Nachos

Vegan Black Bean & Kale Loaded Nachos

Ever since football season started, the TV has been taken over in my house, before it was octonauts now it’s football. I won’t complain though because I get to watch my Patriots kick some football butt! No comments from the New England Haters please. Anyways when it comes to football Sunday the afternoons are so much more fun when you throw in some homemade munchies. Especially vegan munchies.

Some of my favorite football Sunday foods to make are Buffalo Cauliflower, Vegan Crispy Breaded & Baked Tofu Tenders, Warm Comfort Soups and loaded Fries, oh and potato wedges. This post is about my Loaded Nachos. I decided to take it the extra step and add some new greens..kale!


Preheat oven to 400F. Using a baking sheet like it with parchment paper and set it aside.

Add 1 tablespoon of oil to a hot skillet on medium-high. Then add in the shallots, garlic and remaining spices. Mix and let cook 3 minutes until fragrant.

Drain and rinse the canned black beans. Transfer the black beans to a small bowl. Mash beans with a fork {keeping some whole beans}. Add the mashed beans with garlic powder, onion powder, chili powder, salt and water to the skillet. Mix together to combine. Cook another 2 minutes.

Clean the skillet and add the remaining 1 tablespoon of oil to the hot skillet. Then add in the fresh kale and cook about 6 minutes. If needed add ¼ cup of water to hydrate the kale so it won’t dry out.

Arrange the chips on a prepared baking sheet. Top the chips with the mashed black beans, bell pepper, soyrizo, jalapeños, tomatoes, scallions & cheese. Place the baking sheet in the oven and bake 12 minutes, until cheese is melted.

Remove from oven and top with cooked kale & fresh cilantro. Add optional toppings of avocado or guacamole, vegan sour cream, lime juice, salsa or hot sauce. Plate and serve.

Print Recipe
Vegan Black Bean & Kale Loaded Nachos
A delicious vegan replacement for your Sunday Gameday Menu!
Course Appetizer
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
Seasoned Mashed Black Beans
Course Appetizer
Prep Time 15 minutes
Cook Time 25 minutes
Servings
Ingredients
Seasoned Mashed Black Beans
Instructions
  1. Preheat oven to 400F. Using a baking sheet like it with parchment paper and set it aside.
  2. Add 1 tablespoon of oil to a hot skillet on medium-high. Then add in the shallots, garlic and remaining spices. Mix and let cook 3 minutes until fragrant.
  3. Drain and rinse the canned black beans. Transfer the black beans to a small bowl. Mash beans with a fork {keeping some whole beans}. Add the mashed beans with garlic powder, onion powder, chili powder, salt and water to the skillet. Mix together to combine. Cook another 2 minutes.
  4. Clean the skillet and add the remaining 1 tablespoon of oil to the hot skillet. Then add in the fresh kale and cook about 6 minutes. If needed add ¼ cup of water to hydrate the kale so it won't dry out.
  5. Arrange the chips on a prepared baking sheet. Top the chips with the mashed black beans, bell pepper, soyrizo, jalapeños, tomatoes, scallions & cheese. Place the baking sheet in the oven and bake 12 minutes, until cheese is melted.
  6. Remove from oven and top with cooked kale & fresh cilantro. Add optional toppings of avocado or guacamole, vegan sour cream, lime juice, salsa or hot sauce. Plate and serve
Recipe Notes

Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!

Share this Recipe

Related Posts

Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Vegan Revithosoutzoukakia {Chickpea Patties in Tomato Sauce}

Another favorite cuisine of mine is Greek and Mediterranean but then again I’d probably say that about Japanese, Indian and Mexican foods as well. I just happen to love food. There are three core elements of the Mediterranean cuisine such as the grape, olive, and wheat, […]

Vegan Greek Roasted “Lamb” with Herb Roasted Vegetables

Vegan Greek Roasted “Lamb” with Herb Roasted Vegetables

There were years I spent some holidays with my dads side of the family. My dad was 100% Greek and my grandparents {my Yia-Yia and Papou-RIP to both} were the exact picture of how Greek grandparents would act. My Yia-Yia and Papou used to live up […]