---
title: "Meatless Fridays: Pinto Bean and Cheese Nachos"
description: "For Meatless Friday, Barbara Stein recommends a big platter of nutritious bean and cheese nachos: a meal that everyone can have fun with."
image: https://www.catholicmom.com/hubfs/20160520%20BStein%201.png
---

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[MEATLESS FRIDAY](https://www.catholicmom.com/articles/tag/meatless-friday)

# Meatless Fridays: Pinto Bean and Cheese Nachos

May 20, 2016 8:00:53 AM  |  by [Barbara Stein](https://www.catholicmom.com/articles/author/barbara-stein)

![featured image](https://www.catholicmom.com/hubfs/20160520%20BStein%201.png)

**For Meatless Friday, Barbara Stein recommends a big platter of nutritious bean and cheese nachos: a meal that everyone can have fun with.**

---

My family loves to have "snackies" for dinner every once in a while. We eat a dinner together every night, so sometimes it's fun to make it more like a party. Nachos can be made about a thousand different ways, and these can be too. If you're watching your calories, use a low-fat cheese and low-fat sour cream, and baked chips. The beans are homemade and naturally low-fat. Use bottled salsa if you like or make homemade — my quick and easy recipe is below.

 

The guacamole, you may say, is fattening, and you'd be right in some respects. But the fat in avocado is good fat — monounsaturated — the kind that can actually improve cholesterol levels. It's also high in potassium and folate, which is good for growing babies (in utero), and for lowering cholesterol. Plus, they are a good source of fiber, so go for the guacamole!

 

Enjoy this quick and easy dinner for meatless Friday and have a little "dinner party." If you have picky eaters, maybe just top some with cheese and provide little bowls of beans, guacamole and salsa for a taste.

 

 

![nachosMI](https://www.catholicmom.com/hs-fs/hubfs/Imported_Blog_Media/nachosMI-533x400.jpg?width=533&height=400&name=nachosMI-533x400.jpg) 

 

## Pinto Bean and Cheese Nachos 

1 bag corn tortilla chips   
1 T. canola oil   
2 t. ground cumin   
1 t. chili powder   
2 garlic cloves, minced   
2 (15-ounce) cans pinto beans, undrained   
8 oz. cheddar cheese   
1 cup bottled salsa (or my recipe below)   
1 c. guacamole (my version below)   
3 T. chopped fresh cilantro   
juice of half a lime   
sour cream

 

Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick.Place a layer of chips on a serving plate. Sprinkle with cheese, heavy or light hand depending on your taste. Heat in the microwave until cheese is melted (or in a 450 degree oven if your plate is oven-safe). Spoon bean mixture evenly over tortilla chips. Top with salsa, sour cream and guacamole, or serve those in bowls on the side. Sprinkle with cilantro and squeeze on the lime juice.

~~~~~  
*Salsa*

1 can tomatoes and chilies (like Rotel)  
2 cloves garlic  
1/4 red or sweet yellow onions, cut in a few big chunks  
1/2 lime  
salt  
Cilantro to taste (optional) (I use about 2 T.)

Place garlic and onion in food processor bowl with metal blade. Pulse until onions are in small bits. Drain about half the juice of the tomatoes and place tomatoes and remaining juice in food processor bowl with garlic and onion (the level of heat in salsa depends on how much juice you add: more juice = more heat). Squeeze 1/2 lime over tomatoes, add cilantro if desired, and then pulse until tomatoes are in small bits; do not puree. Salt to taste, pulse a few times, then taste, and adjust seasoning if necessary.

~~~~~~  
*Guacamole*

2 ripe avocados  
3 heaping tablespoons salsa  
3 cloves garlic, minced  
juice of 1/2 lime  
salt  
Cilantro to taste (optional)

Peel ripe avocados and break into chunks, removing pits; place in a medium bowl. Spoon salsa on top, add garlic, toss in cilantro to taste (if desired) and squeeze lime over the top. Mash with a potato masher, or the back of a fork, until guacamole is creamy, but not pureed (there should still be small chunks). Salt and stir, then taste and adjust seasoning if necessary.

 

[![See our full list of Meatless Friday recipes](https://no-cache.hubspot.com/cta/default/275132/interactive-188493254954.png) ](https://www.catholicmom.com/hs/cta/wi/redirect?encryptedPayload=AVxigLKy1a22OB%2BB7eAKYYAarLGixjqsOjA%2Bl%2B%2FEQAKzsLAUibDV2IzOEWec3uCGBd5NJZOJI1t2KpsERSYEszhXyrA4EmUV2B3agFSgODUXInpRIookN1wZQZN09Tik0srJWWRsjkvvy2pa8wT1s8pnn6mBEtbfvZaQRBH7oizAsVt2m%2B1FvkEdYvE4QZkbaTgA%2Fh9H9Dh3rKbcoCOX&webInteractiveContentId=188493254954&portalId=275132)

  

** **

---

*Copyright 2016 Barbara Stein*

*Photos: (top) Canva; (bottom) copyright 2016 Barbara Stein, all rights reserved.*

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### [Barbara Stein](https://www.catholicmom.com/articles/author/barbara-stein)

Barbara Stein is a wife, mother, and grandmother. She shares recipes on her [Bless Us, O Lord](https://blessusolord.blogspot.com/) blog. Barbara's handmade rosaries and scapulars are available on [Etsy](https://www.etsy.com/shop/osweetvirginmary).

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