Cheesy Two-Bean Nachos
Crispy tortilla chips layered with black beans, pinto beans, colorful peppers, melted cheese, salsa, avocado, and fresh cilantro. A generous sharing dish for parties or relaxed dinners.
Equipment
- Baking sheet
- Large skillet
- Mixing bowl
- Sharp knife
- Wooden spoon
Ingredients
- 8 ounces tortilla chips
- 1 can black beans 15 ounces, drained and rinsed
- 1 can pinto beans 15 ounces, drained and rinsed
- ½ cup shredded cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ red bell pepper diced
- ½ green bell pepper diced
- ½ red onion diced
- 1 jalapeño seeded and minced, optional
- ½ cup salsa
- ¼ cup chopped fresh cilantro
- 1 avocado diced
- ¼ cup sour cream
- 1 tablespoon fresh lime juice optional
Instructions
- Preheat the oven to 350°F (175°C).
- Spread the tortilla chips evenly over a large baking sheet.
- Heat a large skillet over medium heat.
- Add the black beans, pinto beans, red bell pepper, green bell pepper, red onion, and jalapeño.
- Cook for approximately 5 minutes.
- Stir occasionally until the vegetables begin to soften.
- Spoon the warm bean mixture evenly over the tortilla chips.
- Sprinkle the cheddar and Monterey Jack cheese over the beans.
- Bake for 10 to 15 minutes.
- Remove the nachos when the cheese has melted and the edges of the chips look lightly toasted.
- Top with salsa, cilantro, and diced avocado.
- Drizzle the avocado with lime juice if desired.
- Serve immediately with sour cream.
Notes & Wine Advice
Serving Suggestions
Serve the nachos immediately with sour cream, extra salsa, guacamole, or lime wedges. Place additional toppings in separate bowls so everyone can customize their portion.Recipe Notes
Spread the tortilla chips in a wide, relatively even layer so every chip receives some beans and cheese. Drain and rinse the beans thoroughly to prevent excess liquid from softening the chips. Add salsa and avocado only after baking.Dietary Information
This recipe contains dairy. Use certified gluten-free tortilla chips, beans, salsa, spices, and dairy products when preparing it as gluten-free. Check the cheese for animal-derived rennet when serving strict vegetarians. The recipe contains no eggs or nuts when prepared with uncontaminated products.Nutrition Information
The nutrition estimate includes one-quarter of the complete recipe and approximately one tablespoon of sour cream. The original estimate did not match the quantity of chips, beans, and cheese. Sodium varies considerably between tortilla-chip, canned-bean, salsa, and cheese brands.Variations
Add corn, sliced olives, pickled jalapeños, or chopped tomatoes after baking. Replace one type of bean with seasoned lentils for a different texture. Pepper Jack can replace Monterey Jack when you want additional heat.Storage
Loaded nachos taste best immediately because the chips soften during storage. Refrigerate leftovers within two hours and use them within two days. Reheat them in the oven or air fryer, but add fresh avocado and sour cream only after reheating.Wine Advice
Pair these rich, spicy nachos with a chilled Sauvignon Blanc. Its crisp acidity and fresh citrus character balance the melted cheese, creamy avocado, and spicy jalapeño.Nutrition values
Calories: 690 kcal | Carbohydrates: 76 g | Protein: 22 g | Fat: 30 g | Saturated Fat: 10 g | Sodium: 850 mg | Sugar: 8 g