Name: Black Bean Nachos Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 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; 1/3 of a 1 lbs bag of tortilla chips; 2 cups shredded Mexican cheese blend; 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; 1/4 cup plain yogurt

Description

A flavorful and satisfying Black Bean Nachos recipe featuring seasoned black beans, melted Mexican cheese, and fresh toppings like lettuce, tomato, avocado, and black olives, all baked to crispy perfection and topped with a dollop of creamy yogurt.

Ingredients

Scale

Seasoned Black Beans

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

Base

1/3 of a 1 lbs bag of tortilla chips
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
1/4 cup plain yogurt

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Instructions

Preheat and Prepare the Base: Preheat your oven to 350º F. Line a sheet pan with tortilla chips to create an even layer covering the entire pan. This will serve as the crispy base for your nachos.
Season the Black Beans: In a mixing bowl, combine the drained and rinsed black beans with cumin, chili powder, garlic powder, onion powder, paprika, and salt. Mix well to evenly coat all the beans with the spices.
Assemble Nachos: Distribute the seasoned black beans evenly over the tortilla chips on the sheet pan. Then sprinkle the shredded Mexican cheese blend evenly on top of the beans and chips.
Bake: Place the pan in the preheated oven and bake for 8-10 minutes, or until the cheese is fully melted and the chips start to turn golden brown at the edges.
Add Fresh Toppings and Serve: Remove the nachos from the oven and evenly distribute the shredded lettuce, diced tomato, sliced avocado, drained black olives, diced red onion, and cilantro over the hot cheese. Finish by drizzling the plain yogurt over the top. Serve immediately for best taste and texture.

Notes

Use canned black beans for convenience, but rinsing them removes excess sodium and improves flavor.
You can substitute the plain yogurt with sour cream or a dairy-free alternative for a different taste.
If you prefer spicier nachos, add diced jalapeños or a sprinkle of cayenne pepper to the seasoning mix.
For a crunchy texture, serve immediately after baking as chips may get soggy over time.
Feel free to use a gluten-free brand of tortilla chips to make this recipe gluten-free.