Beany Baked Nachos

Don’t forget the nachos. To make them without the cheese, add a can of baked beans before heating. The thick, savory sauce combines nicely with salsa. You won’t even miss the dairy. For greens, go for iceberg lettuce. More tender and flavorful greens will be lost in the tastes and heft of this dish. I like to add the salsa after baking to get the hot-cold contrast, though my wife thinks that ruins it. Add it when you see fit.

Beany Baked Nachos
(Preparation 20 minutes)

16-ounce bag tortilla chips (or a variety)
28-ounce can vegetarian baked beans
12-ounce bag frozen veg “ground beef”
15-ounce can black olives
12-ounce package soy or dairy cheese (optional)
1/2 medium head iceberg lettuce
1 medium avocado, cut in half, peeled and cut into thin slices
16-ounce jar tomato salsa

Preheat oven to 400 F. Arrange chips in a single layer on a large baking sheet. Spoon the baked beans over the chips. Sprinkle the “ground beef” over the chips. Top with cheese if using.

Bake for 10 minutes, or until heated through.

While the nachos cook, dice the olives and shred the lettuce. When the chips are heated, remove from the oven but leave on the baking sheet. Top with olives, lettuce and avocado slices, then
spoon salsa over them.

Makes 4 to 6 servings

EDITOR’S NOTE: J.M. Hirsch can be e-mailed at jhirsch(at)ap.org.