Steak Bite Nacho Supreme (Plant-Based) | CookOS

Steak Bite Nacho Supreme

Name: Steak Bite Nacho Supreme (Plant-Based)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1/2 (15 oz) can black beans, rinsed and drained; 1/2 (15 oz) can pinto beans, rinsed and drained; 1 tsp ground cumin; salt, to taste; 1 cup water; 20 oz plant-based steak bites; 1 (13 oz) bag tortilla chips; 2 cups shredded Mexican cheese blend; 1/2 cup chipotle sour cream; 1.5 cups fresh pico de gallo

Steak Bite Nacho Supreme is a loaded Tex-Mex nacho dish featuring plant-based steak bites, seasoned black and pinto beans, melted Mexican cheese, chipotle sour cream, and fresh pico de gallo—bringing hearty, restaurant-style flavor to a shareable appetizer.

🌍Tex-Mex 🏷️Nachos 🏷️Nacho supreme 🏷️Plant-based 🏷️Vegetarian Steak bites

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Total

20 min

Servings

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

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Ingredients

1/2 (15 oz) can black beans, rinsed and drained
1/2 (15 oz) can pinto beans, rinsed and drained
1 tsp ground cumin
salt, to taste
1 cup water
20 oz plant-based steak bites
1 (13 oz) bag tortilla chips
2 cups shredded Mexican cheese blend
1/2 cup chipotle sour cream
1.5 cups fresh pico de gallo

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Instructions

1
In a small saucepan, combine the black beans and pinto beans.
2
Season the beans with ground cumin and salt.
3
Add water and cook over medium heat for about 10 minutes, until heated through.
4
In a separate hot pan, sauté the plant-based steak bites until browned and cooked through.
5
On a large baking pan, spread an even layer of tortilla chips.
6
Top the chips with the seasoned beans, followed by the cooked steak bites.
7
Sprinkle a generous layer of shredded cheese over everything.
8
Place the pan in the oven under the broiler until the cheese is melted and bubbly.
9
Remove from the oven and drizzle with chipotle sour cream.
10
Finish with a generous topping of fresh pico de gallo and serve immediately.

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Tips & Notes

Pro tips

Warm the seasoned beans and sear the plant-based steak bites separately just before assembly to ensure all components are hot when nachos go together.
Layer nachos strategically: start with tortilla chips, add warm beans and steak bites, sprinkle cheese, then broil for 2–3 minutes to melt cheese before adding cold toppings.
Drain beans thoroughly after rinsing to prevent soggy nachos; excess liquid will make chips lose their crunch.
Toast tortilla chips lightly in a 350°F oven for 5 minutes if they've been open to air, so they're crisp when assembled.

Substitutions

Plant-based steak bites → seasoned grilled portobello mushroom slices or crispy pressed tofu (maintains texture and heartiness)
Chipotle sour cream → Mexican crema or Greek yogurt mixed with chipotle powder and lime juice (similar tang and spice)
Fresh pico de gallo → diced tomatoes with red onion, cilantro, and lime juice (if fresh ingredients unavailable)
Mexican cheese blend → sharp cheddar or Monterey Jack (note: may be less authentic but melts evenly)

Storage & make-ahead

Store assembled nachos in an airtight container in the refrigerator for up to 2 days; reheat components separately (beans, steak, cheese) and reassemble to preserve chip texture. Pico de gallo and chipotle sour cream are best added fresh before serving.

Common Questions

Can I make the seasoned beans ahead of time?

Yes, prepare the beans and cumin mixture up to 2 days ahead and store in an airtight container in the refrigerator. Reheat gently before assembling nachos.

What's the best way to keep nachos crispy?

Assemble nachos just before serving or layer tortilla chips on a baking sheet, top with warm beans and steak bites, then add cheese and broil briefly. Add chipotle sour cream and pico de gallo after.

Can I use regular sour cream instead of chipotle sour cream?

Yes. Mix plain sour cream with a pinch of smoked paprika and a small amount of minced chipotle in adobo sauce, or use store-bought chipotle sour cream.