Black Bean Nachos

For game time appetizers or snacking anytime, these nachos are a top choice.

Black Bean Nachos
10 mins
Shop Kitchen ▾
  • 5 7 - 8 inches corn or flour tortillas or 4 cups tortilla chips (about 4 ounces)
  • 1 cup canned black beans, rinsed and drained
  • 1/2 cup salsa
  • 2 cups shredded Monterey Jack, cheddar, queso quesadilla, Chihuahua, and/or asadero cheese (8 ounces)
  • 1/2 cup roasted red sweet peppers, cut into thin strips
  • 2 - 4 tablespoons fresh or canned sliced jalapeno peppers, drained
  • Salsa (optional)
Related Video
How to Make Nachos

When you are in the mood for a snack knowing how to make nachos is invaluable. These nachos are piled with cheese, beans, beef, jalapenos and more!

For tortilla chips, stack tortillas and cut into wedges with scissors or a sharp knife. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 10 to 12 minutes or until light golden brown. Remove the chips from oven. Arrange tortilla chips in one layer, overlapping slightly, on an 11- or 12-inch ovenproof platter.
In a medium saucepan combine black beans and the 1/2 cup salsa; cook and stir over medium heat just until heated through. Remove from heat; spoon bean mixture over chips.
Sprinkle cheese, sweet peppers, and jalapeno peppers over bean mixture on chips. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese is melted. Serve immediately with additional salsa, if desired. Makes 10 servings.

Make Ahead Tip

  • Prepare tortilla chips; cool but do not add toppings. Store chips in airtight container or self-sealing plastic bag at room temperature up to 24 hours, or freeze up to 2 weeks.

nutrition information

Per Serving: cal. (kcal) 149, Fat, total (g) 8, chol. (mg) 20, sat. fat (g) 5, carb. (g) 12, fiber (g) 2, pro. (g) 8, vit. A (RE) 0, vit. C (mg) 21.85, sodium (mg) 271, calcium (mg) 191.84, iron (mg) 1.08, Percent Daily Values are based on a 2,000 calorie diet
Back to Top