Recipe: Gluten-Free Hearty Rice and Bean Vegan Nachos

Twas the day of the Super Bowl and I made my roomie one simple promise.


No…really.  She had been craving nachos and I decided, despite us not watching the big game (instead we watched cooking shows…for real!), I told her Super Bowl Sunday would be the perfect day to break out some nachos for dinner.  Of course, the one catch to me being the chef of the apartment is…I make them my way.

Thankfully…she’s quite okay with that…and words like gluten-free and vegan don’t phase her one bit.

I know…awesome!

So…after a major cleaning spree that day, I started to piece together our not-too-bad for you version of Super Bowl Snack Awesomeness.  And we dug in while watching an Emeril Lagasse show on Vegetarian Main Dishes.  I can’t make this up, friends!!  This is a true story.  But the best part of this story is…how awesome and filling these nachos turned out to be!

Recipe: Gluten-Free Hearty Rice and Bean Vegan Nachos

Gluten-Free Hearty Rice and Bean Vegan Nachos
Gluten-Free Hearty Rice and Bean Vegan Nachos

Servings: 2
Time: Prep 60 minutes; Cook 10 minutes


  • 1 cup brown rice (I used Lundberg Family Farms)
  • 5 ounces (about 6 1/2 cups) Tortilla Chips (I used Garden of Eatin’ Blue Corn Chips)
  • 3/4 cup cooked no-salt-added black beans, rinsed and drained if canned
  • 4 ounces Teese Nacho Vegan Cheese Sauce
  • 1/4 cup milk (I used unsweetened almond milk)
  • 1 avocado, sliced
  • 1 fresh Serrano pepper, seeded and finely chopped (optional) (I roasted mine with my red pepper)
  • 1 red pepper, roasted and chopped
  • 1/2 sweet onion, chopped
  • 1/2 cup prepared salsa
  • 1/2 cup chopped fresh cilantro
  • 1/2 lime


Preheat the oven to 450°F.

Cook the brown rice according to package directions.  While rice cooks, saute the onion in a small skillet and set aside.

In a small saucepan over medium heat, add Teese Nacho Vegan Cheese Sauce and 1/4 cup milk.  Stir together until creamy and sauce thickens.  Add half of the roasted peppers.

Spread chips in a 9×13-inch baking dish and spoon rice over top.  Sprinkle with black beans beans, onions, and the rest of the roasted peppers (red and Serrano).  Bake until the nachos are very hot, 8 to 10 minutes.  Remove from oven and add the avocado slices.  Spoon the vegan nacho cheese over the nachos, add salsa, sprinkle with cilantro.  Squeeze lime over the top.



These were so amazing and delicious.  I was so happy with the way this turned out.  It was definitely the perfect food for Super Bowl Sunday.  Nothing better than some junk food on a big game night, even if you are not watching the game.  And as far as recipes go…this isn’t too bad for you.  Packed with protein (thanks to the beans…and quinoa could be substituted for the rice), vegetables, and vegan cheese…it was guilt-free snack food for dinner.

And my roommate has already requested I make them again sometime.

I only take that as a good thing.

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