High-Protein Nacho Black Beans (vegan + GF)
4 People
395 Cals
High-Protein Nacho Black Beans (vegan + GF)
4 People
395 Cals
About the recipe
If you’re looking for a high-protein vegan dinner that’s hearty, satisfying and genuinely nourishing, these High-Protein Nacho Black Beans are it.Smoky black beans are simmered with tomato, capsicum, carrot and warming Mexican spices, then served generously over soft baked sweet potato — the perfect naturally sweet, fibre-rich base. For an extra boost of plant protein, golden crispy tofu is folded through or scattered on top, adding texture and umami depth.This is the kind of meal that feels comforting and indulgent, yet supports lean muscle, balanced blood sugar and digestive health thanks to its combination of plant protein and high fibre ingredients.It’s budget-friendly, gluten-free, perfect for meal prep and keeps beautifully in the fridge for up to four days.Whether you’re building strength, eating more plant-based meals, or simply want a nourishing family dinner, this sweet potato and black bean recipe delivers flavour and function in every spoonful.
Nutrition Per Serving
395
Calories
10g
Fat
1g
Saturates
10g
Sugars
711mg
Salt
29g
Protein
48g
Carbs
18g
Fibre
Ingredients
Nacho Black Beans
- 1 red onion finely chopped
- 1 tbsp olive oil
- 1 bunch coriander stalks finely chopped, leaves reserved
- 1 red capsicum finely chopped
- 1 celery stalk finely chopped
- 1 carrot diced
- 2 cloves garlic chopped
- 1 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 3 tbsp tomato paste
- 500 g 2 x 400 g tins black beans, drained and rinsed
- 800 ml chopped peeled tomatoes
- 250 ml hot water from the kettle
- 1 tsp sea salt to taste
- 1 tbsp maple syrup to taste
Crispy Tofu (Optional but Highly Recommended - it's boosts the protein and makes it amazing)
- 400 g firm organic tofu scrunched or cubed
- 2 tbsp rice flour
- Olive oil for pan-frying
- 3 tbsp nutritional yeast flakes
- Pinch sea salt
To Serve
- Baked sweet potato hero option
- Flatbread alternative
- Avocado
- Fresh lime
- Natural yoghurt or coconut yoghurt
Method
Make the Nacho Black Beans
- Heat olive oil in a large deep pan. Add onion, garlic, celery, capsicum, carrot and coriander stalks. Cook 5 minutes until softened and fragrant.
- Add cumin, ground coriander and smoked paprika. Stir for 30 seconds until aromatic. Add a splash of hot water to prevent spices from catching.
- Add black beans, chopped tomatoes, tomato paste and hot water.
- Simmer gently for 20 - 25 minutes until thickened and vegetables are tender.
- Season with sea salt. Stir through maple syrup to balance the acidity. Finish with fresh coriander leaves and sliced spring onion if desired.
To make the Crispy Tofu
- Toss tofu in rice flour.
- Heat a generous splash of olive oil in a pan over medium heat.
- Cook tofu until golden and crisp on all sides.
- In the final minute, add nutritional yeast and a pinch of salt. Toss gently and remove from heat.
- Scatter the tofu on top when serving.
To Serve
- Spoon the nacho beans generously over baked sweet potato (simply roast whole at 200°C until soft). You can also just spoon into bowls without the sweet potato - the choice is yours.
- Top with avocado, yoghurt and fresh lime.
- Also delicious with warm flatbread or loaded into tacos.
Notes + Inspiration
Protein + Fibre = Powerful Combination
Black beans are one of the most underrated plant proteins. They’re rich in fibre, iron and slow-digesting carbohydrates — helping you feel fuller for longer and supporting digestive health. Adding crispy tofu boosts the protein content significantly, making this a brilliant plant-based option for building lean, toned muscle, hormonal balance and blood sugar support
Make It Your Own
This recipe is flexible and forgiving. Add corn for extra sweetness - Finish with Greek yoghurt or coconut yoghurt for creaminess - Add baby spinach in the final minutes for extra greens. It also works beautifully spooned into tacos or wrapped in warm flatbread — but the baked sweet potato truly makes it special.
Meal Prep Friendly
The flavour deepens overnight. It keeps for up to 4 days in the fridge and freezes well. It’s the kind of nourishing, high-protein meal that makes weekday eating effortless. There’s something grounding about beans simmered slowly with spices. It’s humble food. Honest food. The kind of cooking that feels generous and nourishing without being complicated. Simple pantry ingredients, cooked with love, can be deeply satisfying.
