Nachos With Tofu Black Bean Chili Recipes
CHEESY BLACK BEAN NACHOS
We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. -Cynthia Nelson, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Appetizers Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.
Nutrition Facts : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 672mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.
BLACK BEAN NACHOS
Steps:
- 1. Arrange top oven rack 6" from top heat source. Heat broiler.
- 2. Arrange tortilla chips in single layer in 12" skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
- 3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.
MEATIEST VEGETARIAN CHILI FROM YOUR SLOW COOKER
This is one of the best, easiest, and tastiest vegetarian chili recipes I've ever tasted. Whenever I make it, my friends devour it. Best eaten with tortilla chips, Cheddar cheese, guacamole, and sour cream. What a treat! The recipe creator's name is Doc Meromorphic. He is a good friend of my family.
Provided by Simone
Categories Soups, Stews and Chili Recipes Chili Recipes Vegetarian
Time 6h40m
Yield 8
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the green peppers, red peppers, garlic and tofu; cook and stir until vegetables are lightly browned and tender, the whole process should take about 10 minutes.
- Pour the black beans into the slow cooker and set to Low. Stir in the vegetables and tomatoes. Season with salt, pepper, cumin, chili powder, oregano, vinegar and hot pepper sauce. Stir gently and cover. Cook on LOW for 6 to 8 hours.
Nutrition Facts : Calories 454.5 calories, Carbohydrate 58.2 g, Fat 18.2 g, Fiber 22 g, Protein 21.2 g, SaturatedFat 2.7 g, Sodium 1645.5 mg, Sugar 4.9 g
NACHOS WITH TOFU BLACK BEAN CHILI
Well, the tofu is thawed, now what? Let's add some of this and some of that and see how it comes out. Your this's and that's may be different from ours!
Provided by anne in apex
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Chop tofu into 1/4" dice.
- Heat olive oil in a large skillet.
- Saute onion, garlic and tofu until onion is tender.
- Add taco seasoning, tomato sauce, black beans and hot sauce if you desire.
- Stir well and simmer for 15 minutes, adjusting seasoning to your taste.
- Layer tortilla chips on serving platter.
- Spoon chili on top of chips and top with cheese, sour cream and chopped cilantro.
Nutrition Facts : Calories 244.3, Fat 11.9, SaturatedFat 2, Sodium 1211.4, Carbohydrate 24.3, Fiber 8.2, Sugar 7.1, Protein 14.6
BLACK BEAN SWEET POTATO NACHOS
Healthy, simple and delicious, these black bean sweet potato nachos are sure to become one of your favorite game day or weeknight snacks. With just a few ingredients, these gluten free, vegan, dairy free nachos are packed with flavor and so filling.
Provided by Samantha Rowland
Time 34m
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- Wash and cut the sweet potatoes into 1/4-1/2 inch rounds.
- Line a large baking sheet with foil or parchment paper, spray with non-stick spray.
- Place the sweet potato round on the baking sheet and place in the oven for 20 minutes.
- Once the timer goes off, remove the sweet potato rounds from the oven and flip them over. Bake for an additional 10 minutes.
- Remove from the oven and allow to cool slightly.
- While the sweet potato rounds are cooling, rinse and drain a can of black beans.
- Add the black beans, 1 tsp. cumin, 2 tsp. chili powder, 1/4 tsp. salt, 1/2 tsp. garlic powder to a bowl. Microwave on high for 1 1/2 minutes.
- After cooking, add 1/2 cup of the salsa to the black beans and stir well.
- While the black beans are cooking smash and avocado in a bowl. Once mashed, add the remaining salt and garlic powder. Add coconut milk and stir well,
- Assemble the sweet potato nachos making one layer of potatoes, Top with black beans, avocado sauce and salsa, continue to stack the sweet potatoes and layering with the toppings.
Nutrition Facts : Calories 487 kcal, Carbohydrate 74 g, Protein 17 g, Fat 16 g, SaturatedFat 2 g, Sodium 1094 mg, Fiber 24 g, Sugar 9 g, ServingSize 1 serving
TOFU IN BLACK BEAN SAUCE
Tofu in black bean sauce is one of the most authentic Chinese tofu stir-fry recipes you can get. You'll need fermented black bean paste and shiitake mushrooms. Enjoy!
Provided by Michelle Minnaar
Categories Main Course
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Heat the oil in a wok until it starts sizzling.
- Fry the tofu cubes until they are browned on all sides and crispy.
- Add the mushrooms and spring onions and fry for 3 minutes.
- Pour in the sauce and fry for another 2 minutes.
- Serve immediately with steamed white rice.
Nutrition Facts : ServingSize 1 serving, Calories 313 calories, Sugar 8.8 g, Sodium 2477 mg, Fat 17.3 g, SaturatedFat 3.1 g, Carbohydrate 24.7 g, Fiber 6.9 g, Protein 20.6 g
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- Either use a fork to mash the tofu or use your hands until it's all crumbled in small chunks. In a large pan, heat the olive oil and cook the tofu for about 5 minutes.
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- In the bottom of a large mixing bowl, whisk together 1 tablespoon olive oil, soy sauce, chili powder, chipotle chili powder, cumin, garlic powder, and onion powder. Crumble the tofu into small pieces in the bowl. With a fork, stir to combine. The tofu should be in small bits. Toss until the tofu is evenly coated with the spices. I find it fastest and easiest to use my hands.
- Heat the remaining 1 tablespoon olive oil in a large, ovenproof skillet over medium high. Add the tofu crumbles. Cook, stirring occasionally, until the tofu is dry and the moisture has cooked off, about 6 minutes. Add the black beans, salsa, and nutritional yeast. Cook until warmed through and the salsa liquid has cooked off, about 1 to 2 minutes more.
- Spread the tofu mixture into an even layer. Place under the broiler and cook until darkened on top, about 4 minutes. Remove from the oven, stir to expose new parts of the tofu to the top, then spread back into a single layer. Return to the oven and broil 4 additional minutes. Remove from the oven and repeat the stirring and broiling once more (3 times total). Pile the filling inside warm tortillas and top with all of your favorite fixings.
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