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5
from 1 vote
Fully Loaded Black Beans Nachos
These are the ultimate nachos for game day!
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course:
Appetizer
Cuisine:
Mexican, Tex Mex
Servings:
6
people
Author:
Gaby Dalkin
Ingredients
For the Black Beans
1
tablespoon
vegetable oil
½
red onion
finely chopped
1
cloves
garlic
finely chopped
1
jalapeño
finely chopped
1 15-
oz.
can black beans
rinsed
2
tablespoons
fresh lime juice
Kosher salt
freshly ground pepper
For the Remaining ingredients
1
bag
Tortilla chips
2
cups
shredded cheddar cheese
2
cups
shredded Monterey Jack cheese
1
jalapeño
thinly sliced
Thinly sliced radishes
for serving
2
cups
pico de gallo
½
cup
charred corn
Scallions
thinly sliced
Cilantro
Instructions
For the Black Beans
Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes.
Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.
To Assemble
Preheat oven to 425 degrees.
Arrange half of chips on a baking sheet. Top with half of beans, then half of each cheese.
Repeat layering with remaining chips, beans, and cheese and corn.
Bake until cheese is melted and gooey, about 5 minutes.
Serve nachos topped with pico de gallo, sliced jalapeño, scallions, cilantro and radishes.
Notes
I love to serve vegetarian dishes for a crowd so everyone has something to eat! You can always have carnitas or taco meat on the side.
Nutrition
Calories:
595
kcal
|
Carbohydrates:
64
g
|
Protein:
27
g
|
Fat:
27
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.1
g
|
Cholesterol:
41
mg
|
Sodium:
1450
mg
|
Potassium:
456
mg
|
Fiber:
9
g
|
Sugar:
9
g
|
Vitamin A:
781
IU
|
Vitamin C:
15
mg
|
Calcium:
524
mg
|
Iron:
3
mg