Description
These Spicy Black Bean Nachos are a flavorful and satisfying appetizer or snack featuring a zesty black bean mixture, melted Monterey Jack cheese, and optional fresh toppings like jalapeno slices, cilantro, Avocado Salsa Verde, and Pico de Gallo. The beans are simmered with chipotles, cumin, and adobo sauce for a smoky heat, layered over crunchy tortilla chips, and baked until the cheese melts perfectly. This recipe also includes easy-to-make fresh salsas to elevate your nacho experience.
Ingredients
Scale
Black Bean Mixture
- 1 can black beans
- 1/2 onion, roughly chopped
- 2 garlic cloves, peeled
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (plus more to taste)
- freshly ground pepper
- 1/2 cup water or stock
- oil for sautéing
Nachos Assembly
- 1 bag tortilla chips
- 4–5 cups shredded Monterey Jack cheese
- jalapeno slices (optional)
- chopped cilantro (optional)
Avocado Salsa Verde
- 4 tomatillos, rinsed and stems removed
- 1/2 onion
- 1 garlic clove
- 1/2 jalapeno pepper
- 10–12 sprigs cilantro
- 1 avocado
- salt to taste
Pico de Gallo
- 1 tomato, finely chopped
- 1/4 onion, finely chopped
- 1/2 jalapeno, finely chopped
- 10–12 sprigs cilantro, finely diced
- juice of 1/2 lime
- 1/4 teaspoon salt
Instructions
- Sauté Onion and Garlic: Roughly chop 1/2 an onion and peel 2 garlic cloves. Heat a dollop of oil in a pan over medium heat, then sauté the onion and garlic for 5-7 minutes until softened and fragrant.
- Simmer Black Beans: Drain and rinse one can of black beans. Add the beans to the pan with the sautéed onion and garlic. Stir in 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. Let the mixture simmer for a few minutes until heated through.
- Blend Bean Mixture: Transfer the bean mixture to a blender or food processor and blend until smooth. Adjust salt to taste, adding an extra pinch if desired.
- Prepare Cheese: Shred 4-5 cups of Monterey Jack cheese. This amount is enough to cover three single-layer batches of nachos.
- Assemble Nachos: Spread a dense, single layer of tortilla chips on a sheet pan lined with foil or parchment paper for easy cleanup. Drizzle a generous amount of black bean mixture evenly over the chips, then sprinkle a layer of shredded cheese on top.
- Bake Nachos: Preheat the oven to 400°F (204°C). Bake the assembled nachos for 5-7 minutes or until all the cheese is melted and bubbly.
- Add Toppings and Serve: Once baked, top the nachos with your favorite fixings such as jalapeno slices and chopped cilantro. Serve immediately while warm and melty.
- Make Avocado Salsa Verde (Optional): Rinse 4 tomatillos and remove stems. Roast them in the oven at 400°F (204°C) until cooked through and slightly greenish. Add roasted tomatillos to a blender with 1/2 onion, 1 garlic clove, 10-12 cilantro sprigs, and 1/2 jalapeno. Pulse to blend, then add the avocado flesh and combine well. Salt to taste.
- Make Pico de Gallo (Optional): Finely chop 1 tomato, 1/4 onion, 1/2 jalapeno, and dice the cilantro. Combine in a bowl, then add 1/4 teaspoon salt and the juice of 1/2 lime. Mix well and adjust seasoning as needed.
- Top Nachos with Salsas: Drizzle the avocado salsa verde and spoon pico de gallo over the nachos before serving for an extra burst of fresh flavor.
Notes
- You can line the baking sheet with foil or parchment paper to make cleanup easier.
- Adjust chipotle and jalapeno quantities to control the heat level of the beans and salsas.
- Use Monterey Jack cheese or a similar melting cheese for best results.
- These nachos are best served immediately as the chips can become soggy if left too long.
- Avocado Salsa Verde and Pico de Gallo are optional but add fresh, vibrant flavors.
- Leftover bean mixture can be refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Keywords: black bean nachos, spicy nachos, Mexican nachos, vegetarian nachos, chipotle beans, avocado salsa verde, pico de gallo
