Dinner

Spicy Black Bean Nachos Recipe

ByNaomi Fletcher October 25, 2025October 25, 2025

Introduction

Spicy Black Bean Nachos are a flavorful twist on a classic favorite, combining smoky chipotle beans and melted Monterey Jack cheese layered over crispy tortilla chips. Topped with fresh avocado salsa verde and tangy pico de gallo, these nachos are perfect for sharing or enjoying as a satisfying snack.

A large tray filled with a layer of crispy yellow corn tortilla chips topped with melted orange and white cheese, scattered black beans, chopped red tomatoes, finely diced white onions, and fresh green jalapeno slices, all covered with small dollops of green guacamole. In the center of the tray, there is a white bowl filled with creamy green guacamole. The tray is placed on a white marbled surface with some chopped green herbs and a half-cut lime nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can black beans
1/2 onion (plus additional for salsa and pico de gallo)
2 garlic cloves (plus 1 additional for salsa)
2 chipotles in adobo
1 tablespoon adobo sauce
1/2 teaspoon cumin
1/2 teaspoon salt (plus extra to taste)
Freshly ground pepper
1/2 cup water or stock
1 bag tortilla chips
4-5 cups shredded Monterey Jack cheese
Oil for sautéing
Jalapeno slices (optional, for topping)
Chopped cilantro (optional, for topping)
4 tomatillos (for avocado salsa verde)
1/2 onion (for salsa verde)
1 garlic clove (for salsa verde)
1/2 jalapeno (for salsa verde)
10-12 sprigs cilantro (for salsa verde)
1 avocado (for salsa verde)
Salt to taste (for salsa verde)
1 tomato (for pico de gallo)
1/4 onion (for pico de gallo)
1/2 jalapeno (for pico de gallo)
10-12 sprigs cilantro (for pico de gallo)
Juice of 1/2 lime (for pico de gallo)
1/4 teaspoon salt (for pico de gallo)

Instructions

Step 1: Roughly chop 1/2 an onion and peel 2 garlic cloves. Sauté the onion and garlic in a dollop of oil over medium heat for 5-7 minutes until softened.
Step 2: Drain and rinse the black beans. Add them to the onion mixture along with 2 chipotles in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 1/2 cup water or stock. Simmer for a few minutes until heated through.
Step 3: Transfer the bean mixture to a blender or food processor and blend until smooth. Adjust salt to taste.
Step 4: Shred 4-5 cups of Monterey Jack cheese.
Step 5: On a sheet pan, spread a dense single layer of tortilla chips. For easier cleanup, line the pan with foil or parchment paper if desired.
Step 6: Drizzle some of the bean mixture over the chips, then add a layer of shredded cheese. Bake in a preheated oven at 400°F (200°C) for 5-7 minutes, or until the cheese is fully melted.
Step 7: Remove from the oven and top the nachos with your favorite fixings and serve immediately.
Step 8: If using, prepare the avocado salsa verde by rinsing and removing stems from the tomatillos. Roast them in the oven at 400°F until cooked and slightly browned.
Step 9: Blend the roasted tomatillos with 1/2 onion, 1 garlic clove, 10-12 sprigs of cilantro, and 1/2 jalapeno. Pulse to combine. Add the avocado flesh and blend until smooth. Season with salt to taste.
Step 10: To make pico de gallo, finely chop the tomato, 1/4 onion, and 1/2 jalapeno into small chunks. Dice the cilantro and mix all in a bowl. Add 1/4 teaspoon salt and juice of 1/2 lime. Stir well and adjust seasoning if needed.
Step 11: Drizzle the avocado salsa verde and spoon pico de gallo over the nachos. Garnish with chopped cilantro and jalapeno slices if desired.

Tips & Variations

For extra smoky flavor, try smoking the chipotle peppers before adding to the beans.
Use vegetable or chicken stock instead of water to deepen the bean mixture’s flavor.
Add cooked ground beef or shredded chicken for a heartier dish.
For a vegan option, substitute Monterey Jack cheese with a plant-based melting cheese.
Customize your toppings with sliced olives, diced red onion, or sour cream for added layers of flavor.

Storage

Store leftover bean mixture in an airtight container in the refrigerator for up to 3 days. Nachos are best served fresh, but you can keep assembled nachos without toppings in the fridge for up to 24 hours. Reheat in the oven at 350°F until the cheese is melted again. Avoid reheating with fresh toppings—add those just before serving for the best taste and texture.

How to Serve

A metal tray filled with a single layer of golden yellow tortilla chips, topped unevenly with melted orange and white shredded cheese, dark brown refried beans, and bright red diced tomatoes mixed with small white onion pieces and green cilantro. On top, there are fresh green sliced jalapeños and dollops of light green guacamole spread across. In the center, a white bowl holds a thick, chunky, light green guacamole. The tray is placed on a white marbled surface with some chopped cilantro scattered around. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the bean mixture ahead of time?

Yes, the bean mixture can be prepared and stored in the refrigerator for up to 3 days. Reheat gently before layering on chips and baking.

What if I don’t have chipotles in adobo?

If you don’t have chipotles in adobo, you can substitute with smoked paprika and a bit of hot sauce to replicate the smoky, spicy flavor, though the taste will be slightly different.