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White Bean Nachos


Nachos don’t have to be a belly-buster—in fact we prefer this lighter version using coconut tortilla chips and Greek yogurt. The white beans are mild and creamy, the perfect foil for the spicy jalapeño, bright cilantro, and acidic lime juice.

Serves 4 to 6

for the refried white beans:

2 tablespoons of grapeseed oil

3 cloves garlic

½ recipe Perfectly Cooked White Beans

½ cup reserved cooking liquid from the beans

1 teaspoon cumin

1 teaspoon salt

juice of one lime

for the nachos:

1 avocado, diced

12 ounces Mexican shredded cheese

¼ cup cilantro

1 bag of your favorite grain-free tortilla chips (we like The Real Coconut)

2 scallions, thinly sliced

hot sauce (optional)

Greek yogurt (optional)

refried white beans

For the refried beans:

1. In a medium-size saucepan, heat oil over medium heat. Once oil is hot, add the garlic, turning a few times, until cloves are golden brown on both sides and fragrant. Carefully smash garlic cloves in saucepan with fork or wooden spoon.

2. Add beans, bean liquid, cumin, and salt into the saucepan with the smashed garlic. Cook for 5 to 8 minutes, stirring often, until beans become a bit softer and liquid starts to reduce.

3. Once liquid has reduced, add lime juice and smash bean mixture with large fork or potato masher.

For the nachos:

1. Preheat oven to 375°F.

2. Spread tortilla chips on a baking sheet. Begin by dollopping refried beans evenly on top of the tortilla chips, then generously sprinkle shredded cheese on top.

3. Place in the oven for 3 to 5 minutes, watching carefully to prevent burning.

4. Reove from oven and top nachos with avocado, scallions, cilantro, hot sauce, Greek yogurt, and salt to taste.