Everything you love about nachos comes together in this savory Pinto Bean Nacho Pie from Cook the Pantry by Robin Robertson. You can substitute black beans for the pintos, if desired. Serve for lunch, dinner, or a snack.
Pinto Bean Nacho Pie
- 1/2 cup raw cashews, soaked 3 hours, then drained
- 1 tablespoon roasted red bell pepper or jarred pimientos, blotted dry
- 1 garlic clove crushed
- 1 tablespoon cider vinegar
- 2 tablespoons nutritional yeast
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika or chili powder
- 1/8 teaspoon ground turmeric
- 1/4 cup unrefined coconut oil, melted
- 2 cups corn chips, crushed
- 1/3 cup vegan sour cream
- 1/4 teaspoon chili powder or to taste
- 1 15-ounce can pinto beans, drained and rinsed
- 3/4 cup tomato salsa
- 1/3 cup bottled sliced jalapenos
- 1/2 cup chopped pitted Kalamata olives
Crust: In a food processor or high-speed blender, combine the cashews, roasted red bell pepper, garlic, and vinegar. Process until the mixture is pureed and smooth. Add the nutritional yeast, salt, onion powder, paprika, and turmeric. Process until smooth, scraping down the sides as needed. Add the melted coconut oil and process until the mixture is completely smooth, scraping down the sides as needed. Transfer the mixture to a bowl. Stir in the crushed corn chips, mixing well. Press the mixture into a lightly oiled 9-inch pie plate, cake pan, or springform pan. Cover and refrigerate for 3 hours to firm up.
Toppings: While the crust is chilling, prepare the toppings. In a small bowl, combine the sour cream and chili powder. Set aside. In a small saucepan, combine the beans and salsa and cook, stirring, until heated through. Keep warm.
To serve: Top the crust with the warm beans and salsa mixture, jalapenos, and olives. Drizzle with the reserved sour cream. Cut into wedges and serve.
Recipe from Cook the Pantry © 2015 by Robin Robertson. Photo by Zsu Dever. Used by permission Vegan Heritage Press LLC.