Loaded Bean Nachos
A mountain of crispy nachos loaded with flavorful beans, cheese, and all your favorite toppings.
Equipment
- Baking sheet
- Large skillet
- Mixing bowls
Ingredients
- 1 large bag tortilla chips
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can pinto beans, rinsed and drained
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 red onion diced
- 1 jalapeno seeded and minced (optional)
- 1/2 cup salsa
- 1/4 cup chopped cilantro
- 1 avocado diced
- Sour cream for serving
Instructions
- Preheat oven to 350°F (175°C).
- Spread tortilla chips on a baking sheet.
- In a skillet, combine black beans, pinto beans, bell peppers, onion, and jalapeno (if using).
- Cook over medium heat until vegetables are slightly softened (about 5 minutes).
- Pour bean mixture over tortilla chips.
- Sprinkle with cheddar and Monterey Jack cheese.
- Bake for 10-15 minutes, or until cheese is melted and bubbly.
- Remove from oven and top with salsa, cilantro, and avocado.
- Serve immediately with sour cream.
Notes & Wine Advice
Serving Tip:
Customize with your favorite toppings like olives, corn, or pickled jalapenos.Wine Advice:
A light-bodied beer or a crisp Sauvignon Blanc.Nutrition values
Calories: 650 kcal | Carbohydrates: 80 g | Protein: 25 g | Fat: 30 g | Sodium: 614.55 mg | Sugar: 8 g