Hearty Bean Nachos With Spicy Salsa Recipe (2024)

well, this is advertised as vegetarian, so ... no lard.

Char your salsa ingredients in a hot oven for 15-20 min. for better flavor and then purée. I would spoon salsa on after it comes out of the oven so it doesn’t sog the chips.

I always recommend using good non-commercial lard instead of oils for Mexican dishes. A good Mexican market always has tubs of it for sale since they make their carnitas using it. And it lasts a long time refrigerated or frozen.

Made this yesterday for the vegetarians in my family using a big sweet potato and several carrots. It was delicious, the salsa incredible, and not drop of anything leftover. Definitely took me more than two hours to prep though. It’s all sequential so I don’t see any way to speed it up.

No, Lard is not vegetarian but nowhere in this recipe does it claim to be vegetarian. Lard is commonly used in Mexican cooking and adds a lot of flavor. As a vegetarian I’m sure you can come up with a substitute.

Once the salsa was cooked down, the flavor was much better. On its own the salsa was okay but on the nachos great. everything combined together for great flavor. All the pieces on their own were fine but together so satisfyingloved using the salsa water to cook the sweet potato. would consider other veggiesused black beans that I had cooked in the instant pot instead of pinto because of our preference and it worked perfectlytopped with homemade crema and quick pickled onions.

Good, well received by the family, but lots of effort for the return. Something I might make for a Super Bowl party if I watched football, but not something I will make again anytime soon.

It seemed a tad crazy to use such an involved recipe for nachos, but based on the reviews, I thought it would be worth it. Sadly, it wasn't. I won't be making this again.

I don’t like soggy nachos, so prefer to serve salsa on the side, for dipping. If the beans aren’t too gloopy, they can go on, otherwise I’d serve them on the side as well.

I'm a fairly experienced cook and this recipe did not take one hour - it was closer to two. If everything was prepared in advance - everything - then perhaps it could be cut short by 30 minutes. Sitting down to eat in 5 minutes - taste report to follow.

Time intensive but so worth it! Followed recipe, used all sweet potato no carrots. Lots of salsa left over which is great because it is delicious. Husband said “best nachos I’ve ever eaten”. Will definitely make again.

I make this salsa all the time, but this is the first time I’ve bothered with the whole recipe. It was absolutely delicious, but I found the chips got really soggy! Nightmare the salsa after cooking next time.

The simple hack, of course, is to use left over vegs or microwave some [sliced sweet potato, cutup broccoli, separately], and use your favorite salsa, cheese, and chips... w fresh cilantro, if available. I'm not sure how all those extra steps would greatly increase the flavor profile.

Do you think black beans would work instead of pinto beans?

It was very good but it was not clear how thick the layer of nachos should be..mine was too thick.

I don’t like soggy nachos, so prefer to serve salsa on the side, for dipping. If the beans aren’t too gloopy, they can go on, otherwise I’d serve them on the side as well.

Made this yesterday for the vegetarians in my family using a big sweet potato and several carrots. It was delicious, the salsa incredible, and not drop of anything leftover. Definitely took me more than two hours to prep though. It’s all sequential so I don’t see any way to speed it up.

Char your salsa ingredients in a hot oven for 15-20 min. for better flavor and then purée. I would spoon salsa on after it comes out of the oven so it doesn’t sog the chips.

No, Lard is not vegetarian but nowhere in this recipe does it claim to be vegetarian. Lard is commonly used in Mexican cooking and adds a lot of flavor. As a vegetarian I’m sure you can come up with a substitute.

Once the salsa was cooked down, the flavor was much better. On its own the salsa was okay but on the nachos great. everything combined together for great flavor. All the pieces on their own were fine but together so satisfyingloved using the salsa water to cook the sweet potato. would consider other veggiesused black beans that I had cooked in the instant pot instead of pinto because of our preference and it worked perfectlytopped with homemade crema and quick pickled onions.

It seemed a tad crazy to use such an involved recipe for nachos, but based on the reviews, I thought it would be worth it. Sadly, it wasn't. I won't be making this again.

Made this nearly exactly as described and it was great and very family friendly! The fresh salsa was delicious. Loved the inventive, atypical (at least to me) ingredients. I sautéed spinach and added with the veggies for a little more color.

Time intensive but so worth it! Followed recipe, used all sweet potato no carrots. Lots of salsa left over which is great because it is delicious. Husband said “best nachos I’ve ever eaten”. Will definitely make again.

I'm a fairly experienced cook and this recipe did not take one hour - it was closer to two. If everything was prepared in advance - everything - then perhaps it could be cut short by 30 minutes. Sitting down to eat in 5 minutes - taste report to follow.

Good, well received by the family, but lots of effort for the return. Something I might make for a Super Bowl party if I watched football, but not something I will make again anytime soon.

I always recommend using good non-commercial lard instead of oils for Mexican dishes. A good Mexican market always has tubs of it for sale since they make their carnitas using it. And it lasts a long time refrigerated or frozen.