Chile-Lime Pinto Bean Nachos Recipe - Forks Over Knives

Name: Chile-Lime Pinto Bean Nachos Recipe - Forks Over Knives
Ingredients: 1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups); 1 cup frozen corn; 2 teaspoons chili powder; 2 lb. jicama, peeled, quartered, and cut into ⅛-inch-thick slices (6 cups) (see tip, recipe intro); ¼ teaspoon sea salt; 15-oz. can no-salt-added chickpeas, undrained; ½ cup nutritional yeast; 1 to 2 tablespoons chopped canned chipotle chiles in adobo sauce; 2 cups shredded fresh spinach; 1 cup chopped tomatoes; 1 medium avocado, halved, seeded, peeled, and chopped; 4 to 5 tablespoons unsweetened, unflavored plant-based milk; ½ cup sliced scallions; 3 tablespoons sliced black olives; 1 jalapeño chile, thinly sliced

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Crunchy jicama slices replace fried corn chips in this healthy nacho platter that’s packed with beans, veggies, and a homemade Chipotle Queso sauce. Get the recipe!

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Ingredients

1 15-oz. can no-salt-added pinto beans, rinsed and drained (1½ cups)
1 cup frozen corn
2 teaspoons chili powder
2 lb. jicama, peeled, quartered, and cut into ⅛-inch-thick slices (6 cups) (see tip, recipe intro)
¼ teaspoon sea salt
15-oz. can no-salt-added chickpeas, undrained
½ cup nutritional yeast
1 to 2 tablespoons chopped canned chipotle chiles in adobo sauce
2 cups shredded fresh spinach
1 cup chopped tomatoes
1 medium avocado, halved, seeded, peeled, and chopped
4 to 5 tablespoons unsweetened, unflavored plant-based milk
½ cup sliced scallions
3 tablespoons sliced black olives
1 jalapeño chile, thinly sliced