So, yeah, you can pretty much throw anything on top of a platter of tortilla chips and call it nachos and I’m glad for that, because these aren’t your typical nachos. Spinach, corn, northern beans – these do not make likely nacho bedfellows. But, I am hoping they inspire you try new, different, dare I say healthy, ingredients the next time you’re throwing weird stuff on tortilla chips at 2am.

I’m also including my recipe for taco seasoning. I think it’s nice to know exactly what’s in your seasoning blend, and be able to adjust it to please your own palette. 
nachos_spices tacoblendinpan

white bean nachos with spinach and fresh corn
Prep time: 
Cook time: 
Total time: 
Serves: 2
  • 1 small sweet onion, sliced
  • 1 t high-heat oil
  • 2 ears of corn (kernels cut off)
  • 1 14-ounce can of northern beans, rinsed and drained
  • 4 cups spinach leaves
  • 2 T taco seasoning (see below or use your favorite blend)
  • ½ cup cashew cream blended with 1 t chipotle in adobo
  • cilantro, chopped, to serve (optional)
  • 1 avocado, sliced, to serve (optional)
  • Chahula or hot sauce of choice, to serve (optional)
for the taco seasoning
  • 1 T dark chili powder
  • 1 t Mexican oregano
  • 1 t Spanish paprika
  • 1 t coriander
  • 1 t cumin
  • 1 t onion powder
  • 1 t garlic powder
  • ½ t annatto
  • ¼ t cayenne (or more, if you want spicy!)
  1. In a skillet, heat your oil over medium-high and then sauté the onions for 10 minutes, until starting to brown.
  2. While they are cooking, mix all the spices in your taco seasoning if you are making your own (the recipe included here makes about 4 Tablespoons, double what you need, just store the rest in an air tight container).
  3. Add 2 T of your taco seasoning to the onions and stir to coat and cook for about two minutes.
  4. Add your fresh corn and beans and stir to deglaze the pan (some liquid from the beans should help with this).
  5. Cook until corn and beans are heated through, about two minutes.
  6. Add fresh spinach and cook for two minutes more, until wilted.
  7. Remove pan from heat.
  8. Spread your tortilla chips on a rimmed baking sheet.
  9. Top with veggie mixture and about ½ cup of cashew cream.
  10. Broil (on low) for four or five minutes until chips are warm and cashew cream is just starting to melt and brown.
  11. Serve with fresh, chopped cilantro and hot sauce.