Black Bean Nachos

These loaded Black Bean Nachos deserve a spot on your game day snack lineup. They’re simple to make and so delicious!

Why You’ll Love This Recipe

These oven baked bean and cheese nachos are always a hit! They’re one of my favorites to throw together on nights when I don’t feel like cooking. They’re quick and easy, requiring just one sheet pan and 20 minutes.

Growing up, I used to make baked nachos ALL THE TIME. But in those days, my toppings of choice were mild salsa and Velveeta cheese. My nachos have come a long way from those days, even if I still want those nostalgic, basic nachos from time to time.

Though I love nachos for an easy dinner (think the trending “girl dinner”), they’re also the perfect party snack – especially for watching football! I’ll be the first to admit that my favorite part of football is the snacks.

Bring these to your next game-day watch party. I promise they won’t disappoint.

I love topping these baked nachos with lots of fresh ingredients, but the best part is how customizable they are. If you want to bulk them up a bit, add a few extra toppings, like black olives, corn, or diced avocado.

And though this recipe is vegetarian as-is, you can add shredded chicken, cooked ground beef, or ground turkey for a heartier and protein-packed appetizer or dinner option.

Looking for more simple recipes for game day? Try this Greek Yogurt Buffalo Chicken Dip or BLT Sliders.

Ingredients

• Tortilla Chips: Feel free to use your favorite brand, but I recommend choosing a thicker chip that can hold up to the weight of your toppings.
• Black Beans: Just one can of black beans. Be sure to rinse and drain before serving. I opt for a can of beans that has no salt added. You can swap out for refried beans or your other favorite variety.
• Shredded Cheese: Use a mix of Monterey Jack cheese and sharp cheddar cheese for a combination of sharp flavor and mild creaminess.
• Tomatoes: Diced Roma tomatoes add a pop of color and freshness. Cherry or grape tomatoes are both great swaps.
• Jalapeños: If you’re not a huge fan of spicy foods, remove the seeds from the jalapeños for less heat, or leave them out altogether.
• Red Onion: I use diced red onions, but you can also try this with pickled red onion. If you don’t have a red onion on hand, you can use chopped green onion instead.
• Cilantro: Sprinkle a little fresh cilantro over your nachos immediately before serving.
• Sour Cream: Serve these nachos with a small bowl of sour cream for dipping or dollop it right over them after they come out of the oven. You can also use Greek yogurt if you prefer.

*The full ingredient list with amounts is in the recipe card below.

How to Make Black Bean Nachos

These nachos are ready in just a few simple steps.

1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
2. Spread a single layer of chips evenly on the prepared baking sheet. Sprinkle half of the beans, cheese, tomatoes, jalapeño slices, and red onion over the chips in an even layer. Add a second layer of tortilla chips, and repeat with the remaining toppings, making sure everything is evenly spread out.

3. Bake for 6-8 minutes, or until the cheese is fully melted. Check at 6 minutes to avoid burning. 
4. Top with fresh cilantro and serve immediately with sour cream on the side for dipping.

Expert Tip: Freshly shred the cheese yourself. It melts better than pre-shredded.

Baked Nachos Variations

• Add more veggies. If you want to add more freshness, try black olives, corn, diced bell pepper, Pico de Gallo (instead of the tomatoes and onion), or any of your other favorite toppings. I also like to top these with diced avocado or guacamole right before serving.
• Swap the beans. You can use a can of refried beans or pinto beans instead of black beans. You can even skip the beans entirely and use shredded chicken, cooked ground beef, or cooked ground turkey. These nachos are a great way to use leftover taco meat.
• Add more spice. If you want extra spicy black bean nachos, add more jalapeño, sliced habanero peppers, sliced serrano peppers, some hot salsa, or a drizzle of hot sauce.
• Give the beans more flavor. Toss the beans with a couple teaspoons of taco seasoning before spreading over the chips for even more flavor.

Serving Suggestions

These loaded nachos are a great warm appetizer or snack, but they’re also one of my favorites for an easy weeknight meal.

The key to a perfect nacho is even distribution of toppings, so be sure to sprinkle your beans, cheese, and fresh toppings evenly on multiple layers of chips.

Nachos are best served fresh immediately after baking. 

Make Ahead and Storage

To Make Ahead: You can prep your toppings ahead of time (shred your cheese, dice the tomatoes and onions, slice the jalapeños), but I recommend waiting to assemble your nachos until you’re ready to bake so the chips don’t get soggy from the tomatoes or sour cream. Be sure to keep prepped ingredients in an airtight container in the fridge until you’re ready to assemble.

To Store: Store leftover nachos in an airtight container in the fridge for up to 1-2 days. For the best result, reheat in the oven at 350°F. Sprinkle more freshly shredded cheese before reheating.

Frequently Asked Questions (FAQ’s)

More Appetizer Recipes

• Baked Potato Bites
• Greek Yogurt French Onion Dip
• Hawaiian Roll Chicken Parm Sliders

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