Touchdown Nachos Black Beans (Printable)
Crispy chips layered with seasoned black beans, corn, cheese, and fresh toppings for a flavorful snack.
# What You'll Need:
→ Chips & Base
01 - 10 oz tortilla chips
→ Beans & Vegetables
02 - 1 can (15 oz) black beans, drained and rinsed
03 - 1 cup sweet corn kernels
04 - 1 small red onion, finely diced
05 - 1 medium jalapeño, thinly sliced
→ Cheese
06 - 2 cups shredded cheddar or Mexican blend cheese
→ Toppings
07 - 1 medium tomato, diced
08 - 1/4 cup chopped fresh cilantro
09 - 1 ripe avocado, diced or sliced
10 - 1/2 cup sour cream
11 - 1/2 cup salsa or pico de gallo
12 - Lime wedges
→ Seasonings
13 - 1 tsp ground cumin
14 - 1/2 tsp smoked paprika
15 - 1/2 tsp chili powder
16 - Salt and pepper
17 - 1 tbsp olive oil
# How To Make:
01 - Preheat your oven to 400°F.
02 - In a skillet, heat olive oil over medium heat. Add diced onion and sauté until softened, about 2 minutes.
03 - Add black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir to combine and cook for 2-3 minutes until heated through. Remove from heat.
04 - Arrange tortilla chips in a single layer on a large baking tray or ovenproof platter.
05 - Evenly spoon the bean and corn mixture over the chips. Sprinkle with shredded cheese and sliced jalapeños, if using.
06 - Bake for 8-10 minutes, or until the cheese is melted and bubbly.
07 - Remove from oven and top with diced tomato, avocado, cilantro, and dollops of sour cream and salsa.
08 - Serve immediately with lime wedges on the side.
# Expert Tips:
01 -
- The secret is warming the beans with spices first, which transforms them from a sad can into something actually craveable
- These nachos stay crispy and melty long enough for everyone to grab a plate, which matters more than you think
02 -
- Do not overload the chips with the bean mixture or the cheese will not reach every layer properly
- Serve these the moment they come out of the oven because the texture changes dramatically as they cool
03 -
- Grate your own cheese from blocks instead of buying pre shredded cheese, which melts better and tastes fresher
- Let the baked nachos rest for 2 minutes before adding cold toppings so the cheese sets slightly and does not slide off