It’s Monday, and I’m throwing caution and prudence to the wind. Sometimes, you need to kick off the week with a bang in order to help make the upcoming long week less burdensome, know? There were a few leftover jalapenos in my refrigerator, along with a small batch of red onions that I had picked up, and I decided that it would be a great reason to make Nachos (naturally). Since I discovered how just a couple of minutes in a hot oven can elevate tacos to an amazing level, I’ve been wanting to see if I could do the same with nachos. These spicy Baked Black Bean Nachos confirmed my suspicions, and I’m now enjoying nacho heaven. Be on the lookout for Tuesday because I’ll be waiting for you!


Of course, you can add whatever toppings you prefer, and you’ve never had the pleasure of trying the pickled onions, but you’re missing out. The sweet, tart-salty flavor of these onions is a great addition to nachos.

A thin sprinkle or dollop of sour cream is a great way to balance the pickled red onion and the spice of the black bean mix. If you’re feeling extravagant, I recommend turning the sour cream to lime to give additional taste( lime crema recipe here).

If you make fresh jalapenos, as I did in the picture below, The best way to cut them is to slice them extremely thinly. This way, you can enjoy the heat and flavor without burning your mouth.


When you bake Nachos, there are three essential tips for success:

Make sure you use thick, sturdy chips. There is no need for “thin and crispy” for this recipe. They must hold up to layers of dishes and bake in the oven without burning.

Cover your baking sheet with parchment paper or face the results (difficult cleaning up). I prefer parchment because the material doesn’t reflect heat and decreases the chances of burning. However, foil is also a good option.

It’s all about layers. Put chips in layers, beans mix, and cheese to achieve the highest ratio of toppings to chips. Nobody likes chips that aren’t topped or with so many toppings it’s impossible to take your chunk off.



1 Tbsp New Windowolive oil ($0.13)

Small onion ($0.32)

1 10oz. Can New Windowdiced tomatoes with green chilies ($0.99)

1 15oz. can of black beans ($1.00)

1/2 teaspoon chipotle powder ($0.05)

1/2 teaspoon ground cumin ($0.05)

14 tsp new window garlic powder($0.02)

1/4 tsp salt ($0.02)


Eight oz. Sturdy corn tortilla chips ($1.50)

Four oz. cheddar, shredded* ($1.00)

1 Roma tomato ($0.32)

One jalapeno ($0.12)

1/3 Cup New Windowpickled red onions($0.24)

One handful fresh cilantro ($0.25)

1/4 cup sour cream ($0.37)


Finely chop the onion into small pieces. Add onions and olive oil to a large pot and cook at medium-low temperature until the onion becomes translucent and soft (about five minutes). Drain, but don’t wash the black beans, allowing a portion of the liquid that is starchy to cover the beans. Add the diced tomatoes along with the beans with chilies (not rinsed) into the pan together with the chipotle powder, cumin, garlic powder, cumin, and salt. Stir the soup and cook until it becomes thicker and the liquid doesn’t pool at the surface of the pan (about 10 minutes).

Start by preheating the oven to 350oF. Cut the cheddar into small pieces, then finely chop the Roma tomato. Thinly cut the jalapeno into slices, and cut the cilantro.

Cover a baking sheet with foil or parchment. Spread tortilla chips on the baking pan in one layer, making sure not to cover the chips. Pour approximately half of the black bean mixture on top of the chips. Sprinkle half of the cheese on top. Repeat with a second stack of black beans, chips, and cheese.

Bake the chips, beans, and cheese for 5-7 mins at a time, or until the cheese is completely melting, as well as the flakes beginning to become golden brown at the edges. Take the nachos out of the oven, and then add a drizzle of sour cream on the top. Sprinkle diced tomatoes, slices of jalapeno, pickled red onions, and chopped cilantro on top.

Leave a Reply

Your email address will not be published. Required fields are marked *