Quick and Easy Vegetarian Nachos


Serves 4


3 Tbsp extra-virgin olive oil

3 garlic cloves, finely chopped

1 tsp ground cumin

3 cups cooked beans of your choice (or use canned, organic EDEN beans)

Sea salt to taste

Freshly ground black pepper

Tortilla chips organic

8 ounces mixed shredded cheese (preferably organic, raw cheese)

1 cup no sugar added salsa

1/2 cup chopped cilantro

1 sliced scallion



  1. Carefully heat the oil in a large heavy skillet over medium-high heat.
  2. Stir in the garlic and cumin and cook, stirring, until the garlic reaches a golden color.
  3. Stir in the beans and cook, mashing with a spoon, until the beans are coarsely pureed. (If needed, add some fresh water).
  4. Season with sea salt and pepper to taste.
  5. Preheat the oven to 350°F.
  6. Spread the tortilla chips on a baking sheet or a large heavy skillet, then top evenly with the beans.
  7. Spread the cheese evenly over the beans, and bake until the cheese has melted, about 5 minutes.
  8. Top these nachos with dollops of salsa, cilantro, scallion and home made guacamole and serve.
Other healthy additions: shredded Romaine lettuce, olives, frozen organic corn, mild green chilies, diced red onions, diced red pepper, fresh, dark leafy greens.


2 ripe avocados, mashed

4 scallions, thinly sliced

2 cloves garlic, crushed

3 Tbsp fresh lemon juice

1 Tbsp lime juice

1 small handful cilantro leaves, finely chopped

Celtic salt

Black pepper to taste


  1. Place all ingredients in a bowl and season with a little Celtic salt and freshly ground black pepper.
  2. Mix everything together thoroughly, add back the pit, cover and refrigerate until ready to serve.