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Loaded Plentils Nachos

Loaded Plentils Nachos - snack or meal - you pick!

Author Cindy Gordon (Vegetarian Mamma)


  • 1/2 bag of Thai Chili Lime Plentils
  • 1/2 bag of Sea Salt Plentils
  • 1 T oil
  • 15 oz black beans drained from can and rinsed
  • 1/2 c diced white onions
  • 1 t gluten-free taco seasoning
  • 1 c fresh corn
  • 3 roma tomatoes diced
  • 1/2 c red onion diced
  • 3/4 c cilantro
  • juice of 1 lime
  • 3 radishes thinly sliced
  • 3 green onions


  • Line a lipped cookie sheet with parchment paper. Gently spread the Plentils onto the cookie sheet.
  • In a skillet over medium heat, warm the oil. Saute the white onions, until soft. Add in beans and gf taco seasoning to warm.
  • Gently spread the onion and bean mixture on the Plentils.
  • Next add the corn.
  • In a small bowl, mix the tomato, red onion, cilantro and lime to make the salsa.
  • Gently, add the salsa to the Plentisl mixture.
  • Warm in the oven at 350 degrees F for 10 minutes.
  • When you get the Loaded Plentils Nachos out, top with green onions and radishes!
  • ENJOY!