Spicy Baked Black Bean Nachos
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Calories
5755 kcal
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Course
Others
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Cuisine
Vegetarian, gluten-free
Spicy Baked Black Bean Nachos
Description
Spicy Baked Black Bean Nachos start with a sautéed mixture of onion, black beans, diced tomatoes with chiles, chipotle powder, cumin, garlic powder, and salt that is simmered to thicken. This seasoned black bean blend is layered with corn tortilla chips and shredded cheddar cheese on a baking sheet, creating two layers. The dish is baked at 350°F until the cheese melts and heats through.
The black bean mixture offers a slightly smoky and spicy flavor from chipotle and cumin, complemented by the creaminess of the melted cheddar cheese. The sturdy chips hold up to the moist toppings without quickly becoming soggy. After baking, fresh chopped tomato, jalapeño slices, pickled red onion, and cilantro add brightness, acidity, and a crisp texture. Sour cream on the side provides a cooling element to balance the spiciness.
This recipe benefits from using freshly shredded cheddar for a better melt. It's a shareable snack or light meal that combines layered textures and a complex blend of spices for satisfying nachos with a vegetarian protein boost from black beans.
Ingredients
SPICY BLACK BEAN MIXTURE
- 1 Tbsp olive oil $0.13
- 1 onion $0.32, small
- 1 oz. can diced tomatoes with green chiles $0.99
- 1 oz. can black beans $1.00
- 1/2 tsp chipotle powder $0.05
- 1/2 tsp cumin $0.05, ground
- 1/4 tsp garlic powder $0.02
- 1/4 tsp salt $0.02
NACHOS
- 8 oz. corn tortilla chips $1.50, sturdy
- 4 oz. cheddar cheese $1.00, shredded
- 1 Roma tomato $0.32
- 1 jalapeño $0.12
- 1/3 cup red onion $0.24, pickled
- 1 handful cilantro $0.25, fresh
- 1/4 cup sour cream $0.37
Instructions
- Finely dice the onion. Add the olive oil and onion to a large skillet and sauté over medium heat until the onion is soft and transparent (about 5 minutes). Drain, but do not rinse the black beans, allowing some of the starchy liquid to remain coating the beans. Add the beans and diced tomatoes with chiles (not drained) to the skillet, along with the chipotle powder, cumin, garlic powder, and salt. Stir and simmer the mixture until it thickens and liquid no longer pools on the bottom of the skillet (about 10 minutes).
- Begin preheating the oven to 350ºF. Shred the cheddar cheese, finely dice the Roma tomato, thinly slice the jalapeño, and chop the cilantro.
- Line a baking sheet with parchment or foil. Spread a layer of tortilla chips over the baking sheet in a single layer, trying not to overlap the chips. Spoon about half of the black bean mixture over the chips, then sprinkle half of the shredded cheese over top. Repeat with one more layer of chips, black beans, and cheese.
- Bake the chips, beans, and cheese for 5-7 minutes, or until the cheese is fully melted and the chips are just beginning to turn golden brown on the edges. Remove the nachos from the oven and add a drizzles or dollops of sour cream over top. Sprinkle the diced tomato, sliced jalapeño, pickled red onions, and chopped cilantro over top.
Notes
- Use freshly shredded cheddar cheese instead of pre-shredded for better melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 5755 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 575.5kcal | 29% |
| Carbohydrates | 66.25g | 22% |
| Protein | 18.13g | 36% |
| Fat | 27.7g | 43% |
| Sodium | 964.8mg | 40% |
| Fiber | 11g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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