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Layered Spicy Black Bean Nachos


  • Author: Becca | Fork in the Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: 4 sevings 1x
  • Diet: Vegetarian

Description

Layered nachos ensure that every chip is loaded with melty cheese and toppings! Spicy black beans and easy avocado sauce make these a vegetarian nacho lover’s dream come true!


Scale

Ingredients

  • 2 tsp neutral cooking oil
  • 1 (15oz) can black beans, drained and rinsed
  • 2 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1 tsp kosher salt (more to taste)
  • 1 lime, juiced and zested
  • 10 oz. tortilla chips
  • 5 oz cheddar cheese, shredded
  • 5 oz pepper jack cheese, shredded
  • 1 jalapeño, sliced
  • 1/3 cup black olives, sliced
  • 1/3 cup red onion, diced
  • 1/2 cup fresh diced tomato
  • 1 cup romaine lettuce, shredded
  • 1/4 cup cilantro, chopped
  • 1/4 cup scallion, sliced
  • Avocado Sauce

Additional Dips:

  • Sour Cream
  • Salsa
  • Guacamole 

Instructions

  1. Preheat the oven to 350°F and line a 13×9 baking sheet with parchment paper. 
  2. In a large skillet over medium heat, heat oil. Add black beans, cumin, onion and garlic powder, chili powder, paprika, oregano, salt and pepper, and the lime juice and zest. Stir to combine. Cook for 3-4 minutes until hot, stirring occasionally so the spices don’t burn. It will become ‘clumpy’ with the black beans. 
  3. Spread a thin layer of tortilla chips on the baking sheet. Sprinkle the shredded cheeses evenly across. Then evenly spread jalapenos, olives, and red onion (as desired). Spread another layer of chips, and repeat the cheese and toppings layers.
  4. Bake for 5-7 minutes until cheese is melted and slightly golden. Remove from oven and top with additional toppings: tomatoes, lettuce, cilantro, scallions, and avocado sauce. Squeeze with another lime as desired. Serve with dips and enjoy!

Notes

I recommend always buying blocked cheese and shredding yourself (either using a box grater or food processor). It melts better because it doesn’t have an anti-caking agent. Definitely worth the work, but pre-shredded will work if it’s what you have at home. 

  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 531
  • Sugar: 3.1g
  • Sodium: 1163mg
  • Fat: 29g
  • Saturated Fat: 15.9g
  • Carbohydrates: 45.4g
  • Fiber: 9g
  • Protein: 25.5g

Keywords: easy, cinco de mayo, party, vegetarian, snack

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