Black Bean Nachos Recipe

Prepare beans

Drain and rinse the canned black beans in a colander until water runs clear. Shake off excess water and set aside.

Cook aromatics

Heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add 1/2 cup finely diced yellow onion and cook, stirring occasionally, until translucent, about 4–5 minutes. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Warm and season beans

Add the drained black beans to the skillet along with 1 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and cook until beans are heated through, about 3–4 minutes. If mixture looks dry, add 1–2 tablespoons water.

Finish bean mixture

Remove the skillet from heat. Stir in 1 tablespoon fresh lime juice and 2 tablespoons chopped fresh cilantro. Taste and adjust seasoning with additional salt or lime if desired. Keep warm.

Preheat the oven to 400°F (200°C). Line a large baking sheet with foil or use an ovenproof platter.

Arrange 4 cups of tortilla chips in an even single layer on the prepared baking sheet. Sprinkle half of the cheddar and half of the Monterey Jack evenly over the chips.

Spoon half of the warm black bean mixture evenly across the cheesy chips. Add a scattering of 2 tablespoons pickled jalapeños, and 1/2 cup diced tomatoes.

Top with the remaining 4 cups tortilla chips, then sprinkle the remaining cheddar and Monterey Jack cheese over the top. Spoon the remaining black bean mixture and add remaining jalapeños and tomatoes.

Bake in the preheated oven until cheese is melted and bubbling, 8–10 minutes. For extra browning, switch the oven to broil for 1–2 minutes while watching closely to prevent burning.

Remove from oven. Sprinkle 1/4 cup sliced green onions and the reserved 2 tablespoons chopped cilantro over the hot nachos.

Serve hot with 1/2 cup sour cream or Greek yogurt, 1/2 cup guacamole or sliced avocado, and additional hot sauce to taste. Encourage diners to spoon toppings over individual portions.

Leftovers: store any cooled leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat assembled nachos in a 350°F (175°C) oven for 6–8 minutes or reheat bean mixture on the stove and rebuild fresh chips.