If you’re craving a snack with a kick, these Ultimate Spicy Black Bean Nachos are just what you need. Perfect for a weekend treat or a game-day favorite, this recipe combines crunchy tortilla chips, melty cheese, and a spicy black bean topping that’s sure to please. Prepare to enjoy layer upon layer of flavor, with just the right amount of heat to keep things exciting. Let’s get cooking!
Steps
- Prepare the spicy black bean mixture by dicing a small onion and sautéing it in a skillet with olive oil until the onions become soft and translucent, which takes about 5 minutes.
- Add drained black beans, undrained diced tomatoes with green chiles, chipotle powder, cumin, garlic powder, and salt to the skillet. Stir and simmer until the mixture thickens and liquid is no longer pooling at the bottom, approximately 10 minutes.
- Preheat the oven to 350ºF. Prepare cold toppings by thinly slicing a jalapeño, dicing a Roma tomato, chopping cilantro, and shredding cheddar cheese.
- Line a baking sheet with parchment or foil, then spread out a single layer of tortilla chips, ensuring they touch but do not overlap excessively.
- Spoon half of the black bean mixture over the first chip layer, followed by half of the shredded cheese. Add another layer of chips, remaining bean mixture, and cheese for balanced coverage.
- Bake the nachos for 5-7 minutes, until the cheese is fully melted and the chip edges start turning golden.
- Immediately after removing from the oven, drizzle or dollop sour cream over the nachos, then sprinkle sliced jalapeños, diced tomatoes, chopped cilantro, and pickled red onions on top.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 1 (10 oz) can diced tomatoes with green chiles, undrained
- 1 (15 oz) can black beans, mostly drained
- 1/2 teaspoon chipotle powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 oz sturdy corn tortilla chips
- 4 oz cheddar cheese, freshly shredded
- 1 Roma tomato, finely diced
- 1 jalapeño, thinly sliced
- 1/3 cup pickled red onions
- 1 handful fresh cilantro, chopped
- 1/4 cup sour cream
Nutritional Values
Calories: 2302 kcal | Carbohydrates: 265 g | Protein: 72.5 g | Fat: 111 g | Saturated Fat: N/A | Cholesterol: N/A | Sodium: 3859.2 mg | Fiber: 44 g | Sugars: N/A
FAQ
- What type of chips should I use for baked nachos?
- Use thick, sturdy corn tortilla chips to ensure they hold up under the toppings and baking process without burning.
- Can I add meat to these nachos?
- Yes, you can add meat. Options like carnitas or ground beef with taco seasoning are great additions to these nachos.
- What is the best way to slice jalapeños for nachos?
- Slice jalapeños very thinly to ensure you get the flavor and heat without it being overwhelming or too spicy.
- Why should I line my baking sheet?
- Lining your baking sheet with parchment or foil helps prevent sticking and makes clean-up easier. Parchment is preferred as it does not reflect heat, reducing the chance of burning.
- How do I prevent the chips from getting soggy?
- Make sure the black bean mixture is thick and not too wet before layering it on the chips. This helps keep the chips crispy.
Tips
- Choose Thick and Hearty Chips: Opt for robust tortilla chips rather than thin and crispy ones. They need to withstand the layers of toppings and oven heat without breaking or getting soggy.
- Layer Thoughtfully for Optimal Topping Distribution: Aim for the perfect chip-to-topping ratio by layering your chips, black bean mixture, and cheese. This ensures every chip has a satisfying amount of toppings without overwhelming it.
- Use Parchment Paper for Easy Cleanup: Line your baking sheet with parchment paper to prevent sticking, minimize the risk of burning, and make cleanup easier.
- Prepare Toppings in Advance: Pre-cut toppings like jalapeños, tomatoes, and cilantro before baking. This way, they are ready to be added immediately after the nachos are out of the oven, ensuring freshness and flavor.
Equipment
- Large Skillet
- Baking Sheet
- Parchment Paper (or Foil)
