June 12, 2012

Enchilada Nachos

This was an awesome dinner while relaxing on the couch watching the NBA playoffs last week. Enchilada sauce provides a lot of flavor and is a great way to change up nachos!

Vegan (with dairy-free cheese), gluten-free

15 oz. can refried beans
8 oz. enchilada sauce (more or less as preferred)
1/2 onion, diced
Shredded dairy-free cheese
1/2 tsp. cumin
Tortilla chips
Additional toppings: tomatoes, lettuce/spinach, olives, corn, etc.

Preheat oven to 325.
Heat beans and cumin in a small saucepan over medium heat for a few minutes until softened.
Spread out tortilla chips on a large baking pan.
Add beans then enchilada sauce, reserving some sauce for drizzling before serving.
Sprinkle cheese and onions on top.
Bake 8-10 minutes.
Add additional toppings if desired, and drizzle more enchilada sauce on top.

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  1. YUM! I love purple tortilla chips! This is really making me hungry! :)

  2. I had some leftover green enchilada sauce when I found your recipe, and it was a good use of leftovers making nachos. I made this spur of the moment, and didn't have the beans in the house, so left them out. I also added cilantro at the end. I didn't measure anything, just assembled, like you said. Thanks for this idea, very yummy.
    Gretta Hewson
    Apollo Seattle Luxury Architecture