This post is in sponsorship with Campbell’s®.
As much as I love to cook, I am all for shortcuts in the kitchen! Which is exactly why I rely on pantry staples like my favorite Campbell’s® Tomato Soup! So today, I’m showing you guys how I make these delicious vegetarian bean nachos that do not take hours to make but are totally satisfying and will be a meal the entire family can enjoy!
I love having cans of soup on hand not only for this recipe, but they work great when you’re out of other ingredients like tomato paste or canned tomatoes. So I’ve used this soup in dishes like Paneer Tikka Masala, in pastas or homemade enchilada sauce—the possibilities are endless! Versatility and practicality are so important, am I right?!
Another great thing about these nachos is that they are super easy to meal prep. The bean filling can be made 2-3 days in advance and then you just have to assemble the nachos with the toppings when you’re ready to eat! It also is a one- pot meal that the entire family will love. If you want added protein you can also top them with chicken or shrimp or meat of your choice.
Whether I’m just upgrading a can of soup simply with some chili and garlic throwing some Goldfish® crackers in there for Shaan these cans of soup have been a lifesaver when I’m busy! These nachos are great for a weeknight dinner or just a fun lunch, and, I take even more shortcuts by buying all of the toppings as well like guacamole and pico de gallo. It truly does not take up a lot of time!
Loaded Nachos with Campbell’s® Tomato Soup
- 15 oz can Pinto beans, drained and rinsed
- 15 oz can Black Beans, drained and rinsed
- 1 onion, diced small
- 2-3 jalapenos, diced small
- 1.5 tbsp taco seasoning
- 2 tsp garlic, minced
- 1 tsp cumin powder
- 1 tsp red chili powder
- 2 tsp chipotle in adobo
- 1/4 cup cilantro, chopped
- 10.75oz can Campbell’s® Tomato Soup + 1 Can Water
- 2 tbsp oil
- Nacho Chips
- shredded lettuce
- pico de gallo
- pickled jalapenos
- sour cream
- shredded cheese
- Heat oil in a large pan over medium high heat. Once the oil is hot add the jalapenos and onions and cook until slightly translucent. Next add the garlic and cook until it is fragrant.
- Add the beans, rest of the dry seasonings and stir well for about 1-2 minutes and then add the tomato soup and water and bring to a simmer. Once it comes to a simmer, reduce the heat to low and cook for about 6-8 minutes until the sauce is thickened. Remove from heat and add the cilantro and stir.
- Layer the nachos by placing tortilla chips in a shallow oven safe casserole or sheet pan and then layer with the bean filling and cheese and keep layering until you’ve used up the bean filling.
- Place under the broiler for about 4-5 minutes until the cheese is melted. Remove from heat, load up with toppings and enjoy!