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Vegetarian Quinoa and Black Bean Nachos

These Vegetarian Quinoa and Black Bean Nachos are a perfect healthy choice for your Cinco de Mayo celebration!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Lunch/Dinner
Cuisine: Mexican
Servings: 4 -6
Calories: 295kcal
Author: Kaylee Pauley


  • Food Should Taste Good Cantina or Guacamole Tortilla Chips
  • 1 large bundle romaine lettuce chopped
  • 1 cup dry quinoa cooked according to package directions
  • 1 15 oz can black beans drained
  • 1 cup whole kernel corn
  • 1 1/2 tbsp chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp turmeric
  • 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tbsp salsa
  • 2 tbsp water
  • avocado
  • shredded cheese
  • tomatoes chopped
  • sour cream
  • cilantro


  • Cook quinoa according to package directions (most call to rinse quinoa then add to small pan with 2 cups water, bring to a boil, then simmer for 15 minutes), once cooked, add to large sauce pan along with drained black beans and cork.
  • Cook quinoa mixture over medium heat for 2-3 minutes, stirring to mix well.
  • Add all spices (chili powder through black pepper) to sauce pan with water and salsa, stir to combine and cook for 5-7 minutes, stirring frequently until all ingredients are warmed through and seasonings are well blended.
  • Layer plates with Food Should Taste Good tortilla chips, add a bed of chopped lettuce and quinoa taco “meat", then top with favorite fixings, we used shredded cheese, tomatoes, avocado, sour cream and cilantro.
  • Enjoy!


Nutrition info is for 1/4 seasoned quinoa, black bean, and corn nacho mixture, it does NOT include tortilla chips or any toppings, as that will greatly vary based on your desired tortilla chips and selection/quantity of toppings.


Serving: 1g | Calories: 295kcal | Carbohydrates: 56.5g | Protein: 13.3g | Fat: 3.2g | Polyunsaturated Fat: 0.1g | Sodium: 637.8mg | Fiber: 7.8g | Sugar: 5.3g