Description
This Black Bean Nachos recipe offers a flavorful and satisfying twist on classic nachos. Featuring seasoned black beans, a blend of Mexican cheese, and fresh toppings like lettuce, tomato, avocado, and olives, all baked to melty perfection and finished with a drizzle of creamy yogurt, these nachos make a perfect appetizer or light meal for any occasion.
Ingredients
Scale
Base
- 1/3 of a 1 lbs bag of tortilla chips
Black Bean Mixture
- 1 (15oz) can black beans, drained & rinsed
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
Cheese
- 2 cups shredded Mexican cheese blend
Toppings
- 2 cups shredded lettuce, romaine or iceberg
- 1 large tomato, diced
- 1 avocado, sliced
- 1 2oz can sliced black olives, drained
- 2 tablespoons red onion, diced
- small handful cilantro
Drizzle
- 1/4 cup plain yogurt
Instructions
- Preheat and Prepare Base: Preheat the oven to 350º F. Spread the tortilla chips evenly over a lined sheet pan to create a single layer covering the entire pan surface.
- Season Black Beans: In a bowl, combine the drained and rinsed black beans with cumin, chili powder, garlic powder, onion powder, paprika, and salt. Stir well to evenly coat the beans with the spices.
- Assemble Nachos: Evenly distribute the seasoned black beans over the tortilla chips on the sheet pan. Then sprinkle the shredded Mexican cheese blend evenly on top of the beans and chips.
- Bake Nachos: Place the sheet pan in the preheated oven and bake for 8 to 10 minutes, or until the cheese is fully melted and the edges of the chips begin to brown lightly.
- Add Fresh Toppings and Serve: Remove the nachos from the oven. Top them evenly with shredded lettuce, diced tomato, sliced avocado, drained black olives, diced red onion, and cilantro. Finally, drizzle the plain yogurt over the top and serve immediately to enjoy the combination of warm, melted cheese and fresh toppings.
Notes
- For extra heat, add jalapeño slices or hot sauce as a topping.
- Use sour cream instead of plain yogurt for a richer drizzle if preferred.
- These nachos are best served immediately to keep the chips crisp.
- Leftovers can be refrigerated but chips may soften over time.
- To make this dish vegan, substitute the cheese with a vegan cheese alternative and use a non-dairy yogurt.
