Skip to main content

Cheesy Black Bean Nachos

June is #DairyMonth and today is #NationalCheeseDay! What is better than hot melty cheese? Not a lot! So many of my favorite dishes are made with cheese, like nachos.  We all love them, but the guys are pretty boring in that they just like the chips and cheese. 

I like toppings, and lots of them, and don't forget the sour cream on the side!   Traditionally I see nachos with refried beans, and I'm not particularly a fan.  I ran across this recipe from Taste of Home on Pinterest, and loved that it used black beans instead.


I used cherry tomatoes instead of the canned, it was what I had on hand.  I seeded and sliced the jalapenos per the recipe, but they weren't spicy enough for me that way.  Next time I'll definitely just slice them.   The rest of the toppings were perfect. Crunchy chips, cool tomatoes, a little heat from the peppers, plus the protein-packed beans.   Thank you so much to Cynthia N. for her awesome recipe!

Thank you so much to Camilla from Culinary Adventures with Camilla for hosting, and to all the other #FestiveFoodies for sharing their recipes!



Cheesy Black Bean Nachos


Author:

ingredients:

  • 1 can black beans (15 ounces) rinsed and drained, I buy the lower sodium kind
  • 1 can diced tomatoes (14-1/2 ounces) well drained
  • 3 jalapeno peppers, seeded and sliced (3 to 4)
  • 4 cups multigrain tortilla chips
  • 1 cup shredded cheddar cheese
  • Optional toppings: sour cream, chopped fresh cilantro and additional jalapeno slices

instructions:

How to cook Cheesy Black Bean Nachos

  1. Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese.
  2. Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired. Yield: 4 servings
  3. Source: https://www.tasteofhome.com/recipes/cheesy-black-bean-nachos
nachos, black beans, game day food
appetizers, snacks
American
Created using The Recipes Generator
Carlee from Cooking with Carlee: Bacon Bruschetta Cheese Ball
Cindy from Cindy's Recipes and Writings: Beefy Bacon Mac and Cheese
Camilla from Culinary Adventures with Camilla: Cheese, Please!
Jolene from Jolene's Recipe Journal: Cheesy Black Bean Nachos
Karen from Karen's Kitchen Stories: Dill and Cheddar Sourdough Bread
Sue from Palatable Pastime: Hasselback Salad Caprese
Coleen from The Redhead Baker: Honey, Basil, and Peach Baked Brie
Wendy from A Day in the Life on the Farm: Philly Cheesesteak Burgers
Eileen from Everyday Eileen: Pimento Cheese Dip
Amy of Amy's Cooking Adventures: Tuscan Roma Pizza




Labels:

Comments

A Day in the Life on the Farm said…
This sounds like the perfect snack to set out with some Margaritas and Cervezas. Served poolside, of course.
June 4, 2018 at 8:07 AM
Camilla M. Mann said…
Oh, my goodness I need these in my life. Soon. Thanks for sharing, Jolene! And thanks for joining the party today.
June 4, 2018 at 1:12 PM
Carlee said…
I love all of those toppings, I can't wait to make a batch!
June 4, 2018 at 8:55 PM
Unknown said…
Black beans are my favorite! Nice nachos!
June 4, 2018 at 10:11 PM
Sue Lau said…
I'm loving this vegetarian plate of nachos!
June 4, 2018 at 10:16 PM
Karen said…
Black beans are supposed to be very good for you, so these nachos are practically health food, right?
June 5, 2018 at 1:23 AM
Eileen said…
I love these vegetarian nachos! I am a huge black bean fan and these are amazing nachos
June 5, 2018 at 12:36 PM

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick
9 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec
2 comments
Read more

Strawberry Pizzelles

Pizzelles are one of my favorite childhood cookies and I'm constantly looking for ways to put a new spin on them.  Since one of my favorite summer fruits is strawberries, I swapped out the vanilla in the original recipe with strawberry extract.  This post is sponsored in conjunction with #SummerDessertWeek !  I received product samples from sponsor companies to aid in the creation of my recipes. All opinions are my own. I also added some red food coloring to give it a pink hue, but you can skip that if you like.  I use a cookie scoop to portion out the batter, it keeps all the pizzelles the same size, plus it's quicker than using two spoons.   They're delicious as is but you can take them over the top by fashioning them into a cylinder which we like to call fauxnoli.  You can pipe them full of whipped cream or buttercream.  If you want to prepare everything in advance, store the pizzelle in an airtight container, and the filling in a pastry or zip top bag in the f
13 comments
Read more