Vegetarian Black Bean Nachos
These black bean nachos are loaded with corn, peppers, and melty cheese, all baked together on one pan in 20 minutes. Easy enough for a weeknight dinner and hearty enough to feed a crowd.
Servings 8
Calories 361kcal
Ingredients
- 1 cup black beans drained, rinsed, and patted dry
- 1-2 teaspoons taco seasoning
- 1 bag tortilla chips 8 ounces
- 1 cup corn If frozen, thaw in advance. If canned, drain well. For both, pat dry
- ½ cup red bell pepper diced
- ½ cup red onion diced
- ¼ - ½ cup sliced jalapenos fresh or pickled
- 2 cups shredded cheese
Instructions
- Preheat oven to 400° F. Stir the taco seasoning into the rinsed, drained and dried black beans.
- Lay out half of the tortilla chips on a rimmed baking sheet or cast iron skillet overlapping in a single layer. Top the chips with half the black beans, corn, red bell pepers, red onion and sliced jalapeno followed by one cup of cheese. Then repeat the process with the remaining chips and ingredients.
- Place the nachos in the oven and bake for 10-15 minutes until the cheese is melted and bubbly.
- Top with the chopped cilantro and serve up with sour cream, guacamole and salsa.
Notes
- Layer the heavier ingredients first and finish with cheese so it melts over everything and holds it in place.
- Add toppings between the layers of chips, not just on top, so every chip gets some flavor.
- Pat your beans and corn dry before layering. Extra moisture is what makes nachos go soft.
- Don't overload the pan. Chips should overlap slightly, not pile up, or the middle will steam instead of crisp.
- Line your pan with parchment or foil for easy cleanup.
Nutrition
Calories: 361kcal | Carbohydrates: 39g | Protein: 12g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 499mg | Potassium: 349mg | Fiber: 5g | Sugar: 4g | Vitamin A: 779IU | Vitamin C: 19mg | Calcium: 215mg | Iron: 1mg
