This is a quick and easy lunch or dinner. I have made this with black beans that I cooked and Randall beans from a jar (remember, no canned foods in this house.) The recipe turns out the same- YUMMY!
I’ll admit- the beans once pureed don’t look pretty. I’ll leave it at that. However, the taste is perfect and the recipe is easy, so that trumps the way black beans look pureed any day.
I don’t even remember how and why I created this. I just wanted more easy recipes for beans. Cooking dried beans and freezing them is very budget friendly. And I’m always trying to cut back that giant green eyed monster called our grocery budget.
Anyway, one day I randomly thought, why not throw some pizza sauce in with some beans, heat them up and pulverize them? That might make some tasty nachos.
And by golly, it did.
Here’s what we like to call “Pizza Nachos.”
- 1 recipe of homemade pizza sauce (I add a generous sprinkle of nutritional yeast to my pizza sauce now)
- 1-2 cups of black beans (rinsed if from a can or jar, defrosted if cooked and frozen)
- Tortilla Chips
- Daiya Mozzarella Cheese Shreds
- Sliced Green Olives
- Chopped Tomatoes
- Chopped Onions
- In a medium pot add beans and 5-8 big spoonfuls of pizza sauce. If you use 1 cup of beans, use 5 spoonfuls. If you use a can or jar of beans, you need more pizza sauce. Bring to a boil. Remove from heat.
- I pour the hot beans into a measuring cup and use my immersion blender to puree the beans. If you don’t have an immersion blender, you can use a blender or food processor. Be careful please. The beans are hot!
- On a plate, spread out your tortilla chips. Top with black bean mixture and Daiya cheese if using.
- Microwave for 30-45 seconds, or until the Daiya starts to melt.
- Add desired toppings.
(We like to add sliced green olives, tomatoes & chopped onions. The Huzz tops his nachos with salsa. I add extra pizza sauce on top of my nachos. SG prefers no sauce. Whatevs!)
The makings of a great meal.
Ready for Toppings
Our favorite toppings for Pizza Nachos.
Even SG cleans her plate when we have this for dinner.
I hope you enjoy these pizza nachos!
I jokingly called this “Chip Dip” and it has stuck. Otherwise named by me as vegan queso bean dip… also known as my new obsession for my lunches.
It has just three ingredients: Daiya cheddar style block, salsa, & black beans.
3 Simple Ingredients
And it’s SO, SO good!
Doesn’t this look yummy?
Yummy Vegan Queso Bean Dip
I’ve been making chip dip with just salsa and Daiya cheddar for awhile now, and it’s great that way, too. I wanted to bulk up my lunch by adding more protein, so a few days ago I threw in a cup of my frozen black beans. (I soak and cook my own beans so I keep them in the freezer in one cup portions.)
The beans were apparently just what my body needed, because I felt great all afternoon! I didn’t even need my usual afternoon cup of coffee.
This recipe is so easy and I’m just lovin’ it!
Today I measured the ingredients for the sake of this post, but I usually don’t measure. You can’t really mess this up.
Vegan Queso Bean Dip:
- 2 cups of safe salsa
- 1 cup of black beans (drained if from can)
- A few slices of Daiya cheddar style block, cut into small pieces
- Add salsa, beans, & cheddar pieces to a pot.
- Heat until cheese is melted and the dip is well mixed and heated through. Add more cheese if the dip isn’t cheesy enough or add more salsa if it’s too cheesy.
- Serve as a dip with tortillas.
2 Cups of Salsa
1 cup of Black Beans
I started off with this much “cheese.” I later added another strip of Daiya to make it a bit cheesier.
Ready to Heat
I like the dip to be about this color. Yum!
Mission is our favorite brand for tortilla chips. This is my new favorite lunch.
Not only is this a rockin’ lunch, but this would also be a great dip to bring to a potluck or to serve at the next big game.
I hope y’all enjoy this as much as I do!
P.S. Did you notice the cute blue measuring spoon with the super long handle? I recently bought them at Hobby Lobby and I LOVE them. They are so much fun! It’s the little things, ya know?