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Cheesy Black Bean Nachos

We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. —Cynthia Nelson, Saskatoon, Saskatchewan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings

Ingredients

  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, well drained
  • 3 to 4 jalapeno peppers, seeded and sliced
  • 4 cups multigrain tortilla chips
  • 1 cup shredded cheddar cheese
  • Optional toppings: Sour cream, chopped fresh cilantro and additional jalapeno slices

Directions

  • Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese.
  • Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.

Test Kitchen tips
  • A little naughty gets a little nice with multigrain chips and black beans. Regular tortilla chips can be used if you want to go all out.
  • Spreading out the ingredients in a large pan helps the chips stay crunchy and evenly coated with toppings.

  • Editor's Note
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    Nutrition Facts
    1 serving: 371 calories, 17g fat (6g saturated fat), 28mg cholesterol, 672mg sodium, 42g carbohydrate (6g sugars, 7g fiber), 15g protein.

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