Fully Loaded Black Beans Nachos Recipe
Fully Loaded Black Beans Nachos are a delicious, flavorful snack perfect for sharing. Featuring a smooth black bean base blended with zesty lime juice and fresh jalapeño, layered over crispy tortilla chips, and topped with a blend of melted cheddar and Monterey Jack cheeses, these nachos are baked to gooey perfection. Topped with vibrant pico de gallo, charred corn, and fresh radishes, scallions, and cilantro for a fresh crunch and extra zing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Snack
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Black Beans Mixture
- 1 tablespoon vegetable oil
- ½ red onion, finely chopped
- 1 clove garlic, finely chopped
- 1 jalapeño, finely chopped
- 1 (15-oz.) can black beans, rinsed
- 2 tablespoons fresh lime juice
- ¼ cup water
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Nachos Assembly
- 1 bag tortilla chips
- 2 cups shredded cheddar cheese
- 2 cups shredded Monterey Jack cheese
- ½ cup charred corn
Garnishes
- 2 cups pico de gallo
- 1 jalapeño, thinly sliced
- Thinly sliced radishes, for serving
- Scallions, thinly sliced
- Cilantro, chopped
Instructions
- Prepare the Black Beans Mixture: Heat the vegetable oil in a large skillet over medium-high heat. Add the finely chopped red onion, garlic, and jalapeño. Cook, stirring often, until the vegetables are softened and fragrant, about 3 minutes.
- Blend the Beans: Transfer the cooked onion mixture into a food processor. Add the rinsed black beans, fresh lime juice, and ¼ cup water. Season with kosher salt and freshly ground black pepper. Process the mixture until smooth and creamy.
- Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking the nachos.
- Assemble the Nachos: On a baking sheet, arrange half of the tortilla chips in an even layer. Spread half of the black bean mixture evenly over the chips. Sprinkle half of the shredded cheddar and Monterey Jack cheeses on top.
- Layer the Remaining Ingredients: Repeat the layers by adding the remaining tortilla chips, black bean mixture, cheeses, and evenly distribute the charred corn over the top.
- Bake the Nachos: Place the baking sheet in the oven and bake until the cheese is melted and gooey, about 5 minutes.
- Garnish and Serve: Remove the nachos from the oven and top them with pico de gallo, thinly sliced jalapeño, scallions, chopped cilantro, and thinly sliced radishes. Serve immediately while warm and enjoy!
Notes
- You can substitute black beans with pinto beans for a different flavor.
- Adjust the level of jalapeño to control heat—remove seeds for milder heat.
- Use pre-shredded cheese to save time, but freshly shredded cheese melts best.
- For charred corn, grill or roast corn kernels until slightly blackened; canned or frozen corn can be grilled on a pan if fresh corn is unavailable.
- Serve with sour cream or guacamole for added creaminess if desired.
- Leftovers can be stored in an airtight container and reheated in the oven for best texture.