Bean Nachos (gf) Recipe

Arrange chips

Preheat the oven to 375°F (190°C). On a large rimmed baking sheet or ovenproof platter, spread the gluten-free tortilla chips in an even single layer, leaving small gaps so toppings can be distributed evenly.

Prepare beans

Drain and rinse the canned black and pinto beans. In a medium skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped yellow onion and sauté 4–5 minutes until translucent.

Add the minced garlic, ground cumin, smoked paprika, and minced chipotle (if using). Cook, stirring, for 30–45 seconds until fragrant.

Add the drained beans to the skillet along with 2–3 tablespoons water. Use a potato masher or fork to gently smash about half the beans to create some creamy texture while leaving others whole. Cook 3–4 minutes until heated through. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust.

Remove from heat. If the bean mixture seems dry, stir in a teaspoon of water or a drizzle of olive oil to loosen it slightly.

Assemble and melt

Spoon the warm bean mixture evenly over the arranged chips, focusing on center portions so chips at edges still remain crisp. Sprinkle the shredded cheddar and optional monterey/pepper jack evenly over the chips and beans. Place the baking sheet in the preheated oven and bake 6–8 minutes, or until the cheese is fully melted and bubbling. For extra browning, switch to broil for 1 minute — watch closely to avoid burning.

Remove nachos from oven. Immediately top with diced tomatoes, sliced pickled jalapeños, sliced green onions, and chopped cilantro. Squeeze lime wedges over the nachos to taste.

Add dollops of sour cream or Greek yogurt and spoonfuls of guacamole or sliced avocado across the nachos. Drizzle hot sauce if desired. Serve hot on the baking sheet or transfer to a large platter. Pass extra lime wedges and hot sauce at the table.