This easy Black Bean Nachos Recipe is the perfect weeknight meal. These nachos are topped with black beans, cheese, and loaded with toppings, plus they are cooked in less than 10 minutes. You can have your family fed a delicious and healthy meal in almost no time!
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How many meals do you make on a regular basis where your family inhales all of it? How many of these meals take 10 minutes? If you you are looking for a recipe that fulfills both of those requirements look no further, this is that meal, Black Bean Nachos Recipe.
The first time I made these it was sort of out of desperation of needing to feed my family a Sunday lunch but not having anything planned. So we had had Mexican earlier in the week so we had a lot of extras from that, you know chips, cheese, lettuce, tomatoes… Well the vision of a quick black bean nachos recipe sprung into action really quick.
I made these one time and my family LOVED them so much, so I ended up adding it to my meal plans, developing the recipe, and now here they are being shared with you.
And the best part is that as much as my family loves these I love these even more. Want to take a guess why? Yeah because THESE NACHOS ARE SO STINKIN’ EASY! Like 10 minutes dinners on the table easy, okay I guess 15 if you count prepping and topping. Either way they are delicious!
Black Beans. The main ingredient, I always have black beans in my pantry, the are perfect for sooo many things. Including if you need to make nachos in a pinch 😉 But seriously they are a healthy choice given that they are loaded with with fiber, folate, potassium, and protein.
Seasonings. For seasoning the black beans I went with a spice mixture that mirrors taco seasoning, and with spices you should already have in your spice cabinet. Cumin, chili powder, garlic powder, onion powder, paprika, and salt. Also in a pinch you could probably just use a few tablespoons of taco seasoning!
Tortilla chips. Probably the one things that makes this meal ‘questionably’ healthy. When I look at tortilla chips there are a lot of brands out there that I find to be pretty ‘clean’, meaning just a couple of real ingredients, like ones you can actually spell. To find these brands I look more to the ‘local’ or artisan ones you find at the grocery store. They might cost about a dollar more but I find not only is the ingredients list nicer but they almost always taste better than some of those bigger brands. So take a look at the back of those chip bags next time you are at the store to discover which ones will be right for you! (I do enjoy Xochitl brand, which I think is available nationwide.)
Mexican Cheese Blend. Can you even have nachos without cheese? Okay I just googled it, you can’t the actual definition of nachos is “a dish of tortilla chips topped with melted cheese and often also other savory toppings”. So I grab for the Mexican blend at the store, if you wanted you could easily use a taco blend, or cheddar, I’ve even made these with pepper jack before!
Shredded lettuce, either romaine or iceberg work great here. To make this really easy I buy pre-shredded tor chopped lettuce. One less thing right? And any extra lettuce I have can easily be added to another salad later in the week.
Tomato, diced up. I’ve also been know to use halved cherry tomatoes in a pinch!
Avocado, sliced or mashed, take your pick. When my 3 year old is helping me in the kitchen I let him mash them up, he loves being able to help!
Black Olives, so I grew up always putting olives on nachos and even on classic tacos but apparently its not something everyone does, which is news to me. So if you haven’t tried olives on nachos before don’t knock it until you try it!
Plain Yogurt, or greek yogurt, or sour cream. Choose which one makes you happy, if you are looking for healthier stick with a yogurt. Personally I am team plain yogurt.
Cilantro. Adds some fresh flavor to the mix, I like to add quite a bit because my family enjoys cilantro, so add as much or as little as you wish.
Red onion, diced. Adds just a little zing to to nachos!
Lastly I will note that these nachos are best served with some salsa and pickled jalapeños, just like at a restaurant!
Preheat oven to 350º F. Line sheet pan with tortilla chips to create a layer of chips over the entire pan.
In a bowl add black beans, cumin, chili powder, garlic powder, onion powder, paprika, and salt. Mix to coat the black bean.
Evenly distribute the seasoned black beans and cheese over the chips.
Bake for 8-10 minutes until cheese is fully melted and chips just start to brown.
Evenly distribute the toppings, lettuce, tomato, avocado, olives, onion, cilantro, and drizzle the yogurt (sour cream) overtop. And dinner is served!
TIPS & TRICKS
• And I hope it goes without saying but I will say it anyways, feel free to change up the toppings as you like, love spice, go crazy with jalapeños, hate tomatoes, leave them off
• To help with clean up line sheet pan with parchment paper
You Might Also Like:
- Easy Vegetarian Crockpot Refried Beans
- Slow Cooker Black Bean Tortilla Soup
- One Pot Southwest Quinoa
- Loaded Leftover Carnitas Nachos
- Easy One-Pot Black Bean Taco Spaghetti
- 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
- 1/4 cup plain yogurt
- small handful cilantro
- 2 tablespoons red onion, diced
- Preheat oven to 350º F. Line sheet pan with tortilla chips to create a layer of chips over the entire pan.
- In a bowl add black beans, cumin, chili powder, garlic powder, onion powder, paprika, and salt. Mix to coat the black bean.
- Evenly distribute the seasoned black beans and cheese over the chips.
- Bake for 8-10 minutes until cheese is fully melted and chips just start to brown.
- Evenly distribute the toppings, lettuce, tomato, avocado, olives, onion, cilantro, and drizzle the yogurt (sour cream) overtop. Serve immediately.
Best served with salsa and pickled jalapeños.
Amount Per Serving: Calories: 582Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 54mgSodium: 825mgCarbohydrates: 58gFiber: 18gSugar: 6gProtein: 29g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
Lauren, The Schmidty Wife