If you are a baked bean lover like I am, you will appreciate this twist on nachos. The sweet and spicy baked bean and plantain combination is so yummy!
If you do not have an air-fryer, no worries! You can bake the plantain chips.
These nachos are full of fiber and protein, and the plantain chips are a great source of vitamin A, vitamin C, magnesium, potassium, vitamin B6, and iron.
You can eat them hot or room temperature. Pack the beans and plantains separately to take to work for a healthy lunch or snack.
Baked Bean Nachos on Air-Fried Plantain Chips
- 1 can vegan baked beans
- 1/4 cup chopped onion
- 2 tbsp chopped pickled jalapeños (optional)
- 1 large plantain, just ripe or slightly underripe
- olive oil (optional)
- salt (optional)
- Step 1 Heat the baked beans, onions, and jalapeños in a small saucepan at medium-low heat.
- Step 2 Slice the plantain into fairly thin slices, 1/8 to 1/4 inch thick. Slice at an angle to achieve larger slices.
- Step 3 Option: Toss the slices in a bowl with just a few drops of olive oil and a little salt. You can skip this to make them oil and salt free.
- Step 4 Heat your air-fryer to 350. Spread the plantains in a single layer and fry for 10 minutes, flipping them over halfway.
- Step 5 Oven: Heat oven to 350 degrees. Place plantains in single layer on a baking sheet lined with parchment paper. Bake for 20 minutes, flipping halfway, or to desired crispness.
- Step 6 Place the finished plantains on a plate and spoon the beans on top.
- Step 7 You can add more chopped onions or jalapeños, fresh cilantro, or drizzle with cashew cheese sauce.