Black Bean Nachos

For game time appetizers or snacking anytime, these nachos are a top choice.

14Kviews
14 users rated this recipe an average rating of 4.0
Makes:
10 servings
Prep:
10 mins
Bake:
13 mins 350 degree F/425 degree F
Rate me!


Black Bean Nachos

Ingredients
5
7 inches corn or flour tortillas or 4 cups tortilla chips (about 4 ounces)
1
cup canned black beans, rinsed and drained
1/2
cup salsa
2
cups shredded Monterey Jack, cheddar, queso quesadilla, Chihuahua, and/or asadero cheese (8 ounces)
1/2
cup roasted red sweet peppers, cut into thin strips
2
tablespoons fresh or canned sliced jalapeno peppers, drained
 
Salsa (optional)

Directions

  1. For tortilla chips, stack tortillas and cut into wedges with scissors or a sharp knife. Place wedges in a single layer on an ungreased baking sheet. Bake in a 350 degree F oven for 10 to 12 minutes or until light golden brown. Remove the chips from oven. Arrange tortilla chips in one layer, overlapping slightly, on an 11- or 12-inch ovenproof platter.
  2. In a medium saucepan combine black beans and the 1/2 cup salsa; cook and stir over medium heat just until heated through. Remove from heat; spoon bean mixture over chips.
  3. Sprinkle cheese, sweet peppers, and jalapeno peppers over bean mixture on chips. Bake in a 425 degree F oven for 3 to 5 minutes or until cheese is melted. Serve immediately with additional salsa, if desired. Makes 10 servings.

From the Test Kitchen

Prepare tortilla chips; cool but do not add toppings. Store chips in airtight container or self-sealing plastic bag at room temperature up to 24 hours, or freeze up to 2 weeks.

Nutrition Facts

(Black Bean Nachos)
    Per serving:
  • 149 kcal cal.,
  • 8 g fat
  • (5 g sat. fat,
  • 20 mg chol.,
  • 271 mg sodium,
  • 12 g carb.,
  • 2 g fiber,
  • 8 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...