By Swami Samvidaananda

These easy vegetarian nachos are an Ashram favorite. 

They’re crispy, cheesy, nutritious, delicious and fun!

Servings: 8–10

Protein: 20–22 grams per serving

Servings: 8–10

Protein: 20–22 grams per serving

6 Tastes

Sweet: tortilla chips, cheese, avocado, zucchini

Salty: tortilla chips, cheese, salsa

Sour: sour cream, salsa

Astringent: tortilla chips, refried beans, cheese

Pungent: salsa, jalapeños

Bitter: lettuce, cilantro

Ingredients:

• 1 family size bag yellow corn tortilla chips
• 1 can vegetarian refried beans
• 1 jar salsa (of your choice)
• 1 16-oz bag shredded Mexican cheese (we use a mix of cheddar, jack and asadero)
• 4-oz shredded cheddar cheese (~1 cup)

Optional Toppings

• shredded iceberg lettuce
• diced avocado
• sour cream
• pickled jalapeños
• chopped cilantro
• more salsa

Instructions

1. Preheat broiler to 550 degrees Fahrenheit.
2. Spread tortilla chips on a large baking sheet lined with foil or a Silpat baking mat.  Keep them in a single layer, though they may overlap.
3. Place level tablespoons of vegetarian refried beans, about 4 inches apart, on top of the tortilla chips.  You won’t use the whole can of refried beans.  Warm the remainder in a small pot to serve as a side.
4. Add a teaspoon of salsa next to each spoonful of refried beans.
5. Sprinkle the Mexican cheese in a thick layer over the chips.
6. Sprinkle the Cheddar cheese evenly over the Mexican cheese.
7. Broil until cheese is melted, bubbling, and browning.  The corners of the chips along the edge of the pan will be dark brown but not burnt.  It’s best to stay there while they’re broiling.  Don’t walk away!

Serve with your choice of toppings.  We also serve steamed zucchini and the rest of the refried beans on the side.