Mushroom and Spinach Nachos 

spinach and mushroom nachos
Mushroom and Spinach Nachos 
  • 1 tablespoon high heat oil (avocado, grapeseed)
  • 1 red onion, thinly sliced
  • 2 garlic cloves, minced
  • 8 ounces mushrooms, sliced
  • ½ teaspoon cayenne pepper or paprika
  • ¼ teaspoon black pepper
  • 2 cups baby spinach
  • 1 cup pinto beans, drained and rinsed (if using canned look for BPA free. Best to get beans in glass or a pouch)
  • Large bag tortilla chips
  • 1 ½ cups shredded Monterey jack cheese (optional) or you can use vegan cheese sauce*
  • 1 large jalapeno, seeded and minced (optional)
  • Top with chopped green onions, tomatoes and avocado
  1. Preheat oven to 375 degrees
  2. Heat a large skillet over medium heat with a little high heat oil and add the onions and mushrooms. Cook for 10 minutes, stirring often.
  3. Add the garlic and cook for 1 more minute. 
  4. Add the spinach, cover and lower the heat to low to allow the spinach to wilt. Once spinach is wilted, remove from heat.
  5. Place the chips on a large rimmed baking sheet and evenly spread the vegetable mixture over the chips.
  6. Top with beans, cheese or vegan cheese sauce and the jalapeno.
  7. Bake in the oven for 15-18 minutes, until everything is bubbly and golden.
  8. Top with green onions, tomatoes and avocado, if desired, and serve immediately.


*Vegan Cheese Sauce

  • 1 cup sweet potatoes, peeled and diced
  • ½ cup carrots, diced
  • ¼ cup water
  • ¼ cup nutritional yeast
  • 2 tablespoons olive oil
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder

Boil potatoes and carrots for about 20 minutes until very soft.

Drain and add them to a blender with all remaining ingredients. Blend until smooth.

Feel Empowered

Sign up for our newsletter to receive helpful tips on how to live an Anticancer lifestyle.
  • This field is for validation purposes and should be left unchanged.