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Bean Nachos Recipe

Name: Mexican Margaritas Bar & Grills Bean Nachos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 8 cups tortilla chips; 2 cups canned black beans, drained and rinsed; 1 cups canned pinto beans, drained and rinsed; 1 tbs olive oil; 0.5 cups yellow onion, finely chopped; 1 tsp garlic, minced; 1 tsp ground cumin; 0.5 tsp smoked paprika; 0.5 tsp chili powder; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbs lime juice; 2 cups shredded cheddar (or Mexican blend); 0.25 cups pickled jalapeños, sliced; 0.5 cups ripe tomato, diced; 0.25 cups green onion, thinly sliced; 0.25 cups fresh cilantro, chopped; 0.5 cups sour cream or crema; 1 cup avocado or guacamole; 2 tsp hot sauce; 0.5 cups hot or mild salsa; 0.25 cups crumbled cotija or feta

Inspired by Mexican Margaritas Bar & Grill

Time35m

Serves4

Make Bean Nachos Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Base & Chips

8 cups tortilla chips

Beans & Seasoning

2 cups canned black beans, drained and rinsed

1 cups canned pinto beans, drained and rinsed

1 tbs olive oil

1/2 cups yellow onion, finely chopped

1 tsp Garlic, minced

1 tsp Ground cumin

1/2 tsp Smoked paprika

1/2 tsp Chili powder

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tbs ReaLime juice

Cheese & Toppings

2 cups shredded cheddar (or Mexican blend)

1/4 cups pickled jalapeños, sliced

1/2 cups ripe tomato, diced

1/4 cups green onion, thinly sliced

1/4 cups Fresh cilantro, chopped

1/2 cups sour cream or crema

1 cup avocado or guacamole

Optional Extras

2 tsp Hot sauce

1/2 cups hot or mild salsa

1/4 cups crumbled cotija or feta

Method

Prepare Beans & Seasoning

Sauté aromatics and warm beans

Heat a large skillet over medium heat. Add 1 tablespoon olive oil. When oil shimmers, add the chopped onion and sauté 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Add the drained and rinsed black beans and pinto beans to the skillet. Stir to combine and cook 2 minutes to warm through.

Sprinkle in the ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir and cook 1–2 minutes so the spices bloom and coat the beans.

Using the back of a spoon or a potato masher, gently mash about one-third of the beans in the skillet to create a mix of whole and slightly crushed beans — this helps the beans cling to the chips. Remove from heat and stir in 1 tablespoon lime juice. Taste and adjust salt or spice as needed. Keep warm.

Assemble Nachos

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.

Spread half of the tortilla chips in an even layer on the prepared baking sheet, leaving small gaps so chips don’t fully overlap.

Spoon about half of the warm bean mixture evenly over the chips, distributing both whole and mashed beans so some chips get beans directly on them.

Sprinkle one cup of shredded cheese evenly over the first layer of chips and beans. Add a few sliced pickled jalapeños and a light scatter of diced tomato and green onion.

Top with the remaining chips, then spoon the rest of the bean mixture over the second layer. Finish by sprinkling the remaining 1 cup of shredded cheese evenly on top along with remaining jalapeños.

Bake & Finish

Bake in the preheated oven 8–10 minutes, or until the cheese is fully melted and bubbling and the chips at the edges are lightly golden. Watch closely to avoid burning.

Remove the nachos from the oven. Dollop sour cream or crema around the tray or serve on the side for dipping. Add spoonfuls of avocado or dollops of guacamole on top. Scatter diced tomato, sliced green onion, chopped cilantro, and optional crumbled cotija evenly across the top.

Finish with an extra squeeze of lime and hot sauce or salsa to taste. Let the tray rest 2 minutes before serving so toppings settle.