A Platter of Gazpacho Nachos

Nachos the Gazpacho Way

These nachos are high in protein, antioxidants and anti-inflammatory phytonutrients, and total deliciousness. “Refried” Black Beans and fresh Gazpacho Salsa not only boost your immune system, they are a fun and healthy snack (or usually as dinner in my case). They’re are made even better when served with a little guacamole on the side.

This nacho recipe is simple to put together. I used beans from a batch of my favorite healthy version of refried black beans. I prepare “refried” beans in the slow cooker by adding onion, jalapeno, garlic and cumin–SO SO simple. But canned refried black beans will work just fine for this Gazpacho Nachos recipe.

The Gazpacho Nachos are easy to make and fun to eat. Start by layering tortilla chips of choice (blue tortilla chips are my favorite), with refried beans and shredded cheese. Heat and top with gazpacho salsa. Kids love it too!

Hot to Make Gazpacho Nachos

Place tortilla chips on a baking sheet
Top chips with refried beans and cheese
Heat under a broiler until cheese melts (watch closely)
Top with Gazpacho Salsa

Here are the links to both my version of “Refried” Beans and the Gazpacho Salsa.

These recipes can be used to make stand-alone delicious dips/appetizers or as part of a quick healthy burrito or bean nachos.

Notes

I used about 1½ cups of the finished bean product from the slow cooker Refried Beans recipe and about ½ cup of warm water to make them a little runny for easy spreading on the chips.
I used blue corn chips as the base because I hand them in the pantry but any color tortilla chip will work.