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.
I’ve included 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.
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!
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.
- 1½-2 cups of “Refried” Black Beans Refried Beans or 2 cans of refried black beans
- 1 16- ounce bag of blue corn or yellow corn tortilla chips
- 2 ½ cups of shredded Monterey jack or pepper jack cheese
- 1 Gazpacho Salsa recipe
- PLACE tortilla chips on a baking sheet.
- TOP them with about ½ cup of cheese, followed by the refried beans, and then the rest of the cheese.
- HEAT under a broiler until cheese melts. WATCH CLOSELY as these can burn FAST (speaking from personal experience) and then
- TOP with the Gazpacho Salsa.