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.
| Prep Time | 15 minutes |
| Cook Time | 25 minutes |
| Servings |
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- 2 tablespoons Grape Seed Oil divided
- 2 Shallot diced
- 2 Cloves Garlic minced
- ⅓ cup Spring Water
- 8 oz Tortilla Chips
- Seasoned Mashed Black Beans
- ½ casing Soyrizo
- ½ cup Red Bell Pepper chopped
- 2 Green Onions Greens only, chopped
- ½ cup Jalapeños
- ½ cup Grape Tomatoes chopped
- ½ cup Vegan Cheddar Cheese
- ½ cup Kale sautéed
- ½ cup Guacamole
- ¼ cup Vegan Sour Cream
- 2 tablespoons Fresh Cilantro
- ½ Lime juiced
- 1 can Black Beans drained & rinsed
- ½ teaspoon Chili Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Sea Salt
- ¼ cup Spring Water
Ingredients
Seasoned Mashed Black Beans
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- 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
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!
