Gluten-free Bouillon & Seasoning
Nosh On 'Em Nachos

Recipes: Nosh-On-‘Em-Nachos by Tess Masters (Serves: 6 to 8)

Thanks to: Tess Masters, The Blender Girl

Powerhouse blogger and online phenomenon Tess Masters, AKA The Blender Girl, offers up more incredible vegan and gluten-free recipes that help you lead a vibrant healthy life in The Perfect Blend. Buy it on or today!

The pleasure in every blissful bite is so worth the hour-of-prep pain. To simplify it all, make the cheese, sour cream, and beans a day ahead, then throw together the pico, guac, and toppings right before serving. I load my nachos up with olives, jalapeño, and cilantro. The base is so rich and cheesy, dairy devotees will dive into these with reckless abandon any way they can.

Photo Credit: Trent Lanz

Nosh On 'Em Nachos

The Recipe



  1. Preheat the oven to 375°F.
  2. To prepare the beans, throw everything except the pinto beans into your blender and blast on high until well combined.
  3. Add the beans and process on medium speed for about 30 seconds, until you reach a rustic consistency akin to refried beans. Add more vegetable broth if you prefer a looser bean mix. Set aside.
  4. To make the pico de gallo, toss all of the ingredients together in a bowl and tweak the flavors to taste.
  5. To make the guacamole, mash the ingredients together in a bowl to a rustic consistency and tweak flavors to taste.
  6. On a large ovenproof platter or in a baking dish, spread the bean puree in a flat circle. Cover with the corn chips and drizzle over the cheese sauce.
  7. Bake for 5 to 7 minutes until hot. Remove from the oven. Top with the pico de gallo, guacamole, and 1⁄3 cup (80g) of the sour cream.
  8. Top with the green onion and the olive, jalapeño, and cilantro boosters. Serve immediately, and pass extra corn chips and the remaining sour cream at the table.
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