Black Bean Nachos

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

Black Bean Nachos
10 mins
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  • 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)
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
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