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25-Minute Veggie-Loaded Beef and Bean Nachos Recipe

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4.2 from 21 reviews

These 25-Minute Veggie-Loaded Beef + Bean Nachos are a delicious and hearty dinner recipe that combines lean ground beef, black beans, and nutrient-packed vegetables like grated carrots, spinach, and riced cauliflower. Layered with tortilla chips and melted Mexican cheese, then baked to perfection, these nachos offer a balanced meal with lots of flavor and texture. Customize with your favorite toppings such as guacamole, pico de gallo, sour cream, and jalapeños for a satisfying, veggie-enhanced twist on classic nachos.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 2 large carrots, finely grated (about 1 heaping cup)
  • 2 cups baby spinach, roughly chopped
  • 1 cup frozen riced cauliflower
  • ¾ teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • 1 cup jarred tomato salsa
  • 15.5 ounce can low-sodium black beans, drained and rinsed
  • 12 ounces tortilla chips
  • 1½ cups finely shredded Mexican blend cheese, divided

Optional Toppings

  • Guacamole or diced avocado
  • Pico de gallo or diced fresh tomatoes
  • Sour cream
  • Sliced green onions
  • Chopped fresh cilantro
  • Pickled jalapeños
  • Sliced black olives

Instructions

  1. Preheat and prepare baking sheet: Heat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly spray it with cooking oil to prevent sticking.
  2. Brown the beef: In a large skillet, heat the olive oil over medium-high heat. Add the lean ground beef and cook until browned and crumbled, about 6 minutes. Drain any excess fat from the pan to keep the dish lean.
  3. Cook the vegetables: Stir in the grated carrot, roughly chopped spinach, and frozen riced cauliflower. Cook the mixture for 3 to 4 minutes until the vegetables have softened nicely and integrated with the beef.
  4. Add spices: Season the mixture with kosher salt, garlic powder, onion powder, chili powder, and ground cumin. Cook for an additional minute to fully develop the flavors and aromas.
  5. Combine salsa and beans: Lower the heat to medium and stir in the jarred tomato salsa and drained black beans. Cook, stirring occasionally, until most of the moisture cooks off and the mixture thickens, about 2-3 minutes. Taste and adjust seasoning if needed.
  6. Assemble the nachos: On the prepared baking sheet, spread half of the tortilla chips in an even layer. Scatter half of the beef and vegetable mixture over the chips, then sprinkle half of the shredded Mexican blend cheese on top. Repeat to create a second layer with the remaining chips, beef mixture, and cheese.
  7. Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cheese has fully melted and is bubbly.
  8. Add toppings and serve: Remove the nachos from the oven and top with your choice of guacamole, pico de gallo, sour cream, sliced green onions, cilantro, pickled jalapeños, and olives. Serve immediately and enjoy!

Notes

  • For a vegetarian version, substitute the ground beef with plant-based ground meat or extra beans.
  • Feel free to swap black beans with pinto beans or kidney beans according to preference.
  • Use fresh salsa or homemade tomato salsa for a fresher taste.
  • Double the cheese for extra melty, cheesy nachos.
  • Leftovers can be refrigerated in an airtight container for up to 2 days; reheat in the oven to preserve crispiness.
  • Customize the toppings to your taste, including adding jalapeño slices for more heat or a squeeze of lime for brightness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/25-minute-veggie-loaded-beef-and-bean-nachos-recipe/