Nachos w/ Pinto Beans, Wild Rice, & Chevre
These Wild Rice Nachos consist of pinto beans with garlic, onions, lime juice, and coconut oil as well as wild rice with sweet potatoes. With just a dollop of avocado dip and hot sauce? These are an absolutely delicious way to utilize leftovers. Just mix in what you have on hand or go all out for a fun plate of nachos!
Equipment
- Baking Sheet
- Oven
Ingredients
Pinto Beans
- 1 lbs. pinto beans (~2 c.)
- 6 cloves garlic minced
- 1 yellow onion diced
- 2 limes juiced
- 2 tbsp. coconut oil (or olive oil)
- 1 tbsp. cumin
- 1 tbsp. coriander
- 1 tbsp. chili powder
- dash salt
- dash pepper
- 6 bay leaves
- 6 c. water
Wild Rice
- 1 sweet potato diced
- 3 cloves garlic minced
- 1/2 yellow onion diced
- 1 lime juiced
- 2 tsp. olive oil
- dash cumin
- dash coriander
- dash chili powder
- dash salt
- dash pepper
- 1 ½ c. wild rice
- 4 c. water
Avocado Dip
- 6 avocados
- 6 cloves garlic
- 4 lemons juiced
- 1/2 c. dill fresh
- 1 ½ c. Greek yogurt
- 2 c. walnuts
- 1/4 c. olive oil
- dash salt
- dash pepper
Nachos
- 1/2 c. pinto beans
- 1/2 c. wild rice
- dollop chèvre
- ~2 handfuls tortilla chips
- dollop avocado dip (optional, or sour cream)
- dollop hot sauce (optional)
Instructions
Prepare Ingredients
- Cook Stovetop Pinto Beans w/ Yellow Onion & Garlic. I like this recipe better than opening a can of refried beans or actually having to go through the process of frying them! This does require some forethought, though, and takes about 6 hours to cook.
- Cook Wild Rice w/ Sweet Potatoes, Yellow Onions, & Limes. This takes about an hour and requires a rice cooker or stove. You can also easily create a different flavor profile or utilize the produce that you have on hand. I almost always keep a batch of rice or quinoa in the fridge for exactly this purpose.
- I also topped this with Avocado Dip w/ Greek Yogurt, Lemon, & Dill. This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Nachos
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, lay out tortilla chips across a baking sheet.Cover until you can't see the baking sheet any longer. They should be touching, but not overlapping too much. You really just want to be able to add toppings to every chip without it getting too much on the baking sheet!Exactly how much chips you use is largely a matter of personal preference as well. I've never sat there carefully measuring chips! Roughly two handfuls usually equates to about a serving. I tend to cook far more than I actually need, though. So, as always, adjust to personal preference!
- Spread toppings evenly across the tortilla chips.This acts largely like refried beans would in a typical nacho recipe. You can either spread across each of the chips or just drop little dollops across the chips.
- Sprinkle with cheese.
- Bake for 10-15 minutes, or until the cheese melts and the chips begin to toast.
Serve
- Once the nachos are done cooking, remove from the oven and top with avocado dip, hot sauce, and a dash of salt and pepper.
- Serve immediately. Once the nachos begin to cool down, the tortilla chips will absorb too much moisture and soften. Once this happens, there isn't a lot that you can do to crisp them up again!
Tips, Tricks, & Notes
- For a more in-depth article on nachos, check out my article on The Fundamentals of Making Nachos. I make suggestions on settling the microwave vs. oven debate and give suggestions on serving size, topping order, and potential reheating tips and tricks.