Spicy Black Bean Nachos Recipe
If you’re craving a fiesta on a sheet pan, Spicy Black Bean Nachos are about to become your snack-time hero. These nachos layer crisp chips with luscious black bean puree, piles of golden Monterey Jack cheese, and a finishing touch of zesty toppings that keep every bite exciting. Serve them up hot from the oven with bright Avocado Salsa Verde and fresh Pico de Gallo—they’re a guaranteed crowd-pleaser, whether it’s game day, movie night, or just a weeknight when you want something unforgettable.
Ingredients You’ll Need
Every great plate of Spicy Black Bean Nachos starts with a few pantry staples and a handful of fresh produce. Each ingredient here doesn’t just provide flavor—it brings contrast, color, and that irresistible texture that sets these nachos apart from the rest.
- Black beans: One can, rinsed and drained, gives that earthy, hearty base for our nachos.
- Onion: Used both in the beans and salsas for underlying sweetness and crunch.
- Garlic cloves: Two for the beans, one for the salsa; these add depth and aroma throughout the dish.
- Chipotles in adobo: Two, plus a spoonful of adobo sauce, for that smoky, spicy kick that sets the black beans apart.
- Ground cumin: Just half a teaspoon brings warmth and authentic Mexican flavor.
- Salt and pepper: Essential for seasoning at every stage—don’t skimp!
- Water or stock: This helps blend the beans to creamy perfection; stock adds an extra savory note.
- Tortilla chips: Choose sturdy, thick chips that can handle all the toppings without getting soggy.
- Monterey Jack cheese: Four to five cups, shredded fresh for that ultra-gooey melt.
- Oil: Just a bit for sautéing your onions and garlic—you’ll build so much flavor right at the start.
- Jalapeno slices (optional): For those who want the extra heat and a pop of green.
- Chopped cilantro (optional): Adds a burst of herbaceous freshness on top.
- Tomatillos: These get roasted for the salsa verde, adding tang and brightness.
- Avocado: Blended into salsa for a creamy, cooling element that balances the spice.
- Tomato: The star of the pico de gallo—look for the juiciest one you can find.
- Lime juice: A must for the pico; the acidity ties everything together.
- Additonal: Extra onion, jalapeno, cilantro, and salt for your salsas—they bring extra crunch, heat, and zing.
How to Make Spicy Black Bean Nachos
Step 1: Sauté the Aromatics
Start by roughly chopping half an onion and peeling two garlic cloves. Set a skillet over medium heat and drizzle in a bit of oil—just enough to get things sizzling. Toss in the onions and garlic and sauté for 5-7 minutes. You want them soft, fragrant, and just starting to brown. This is where the flavor magic begins!
Step 2: Spice Up the Black Beans
Drain and rinse your can of black beans, then add them to the skillet with the softened onions and garlic. Stir in two chopped chipotles in adobo, a full tablespoon of that glorious adobo sauce, cumin, salt, a grind or two of black pepper, and half a cup of water or stock. Let this simmer until everything’s heated through, about 3-5 minutes. The adobo gives that signature smoky, spicy punch!
Step 3: Blend to Creamy Perfection
Tip the whole skillet mixture into a blender or food processor, and blend until creamy yet still a tad chunky for texture. Taste and adjust the salt—just a pinch more can make all the difference. This black bean spread sets Spicy Black Bean Nachos apart from basic beans-from-the-can versions.
Step 4: Shred the Cheese
Grab your block of Monterey Jack and shred up a generous 4-5 cups. Trust me, shredded fresh cheese melts silkier than the pre-bagged stuff, creating those gooey nacho cheese strings we all love!
Step 5: Layer the Chips
Line a baking sheet with foil or parchment for easy cleanup. Spread a dense, single layer of tortilla chips—you don’t want gaps, but you also don’t want more than one layer or you’ll miss out on the melted cheese love in every bite.
Step 6: Add Beans and Cheese, Then Bake
Drizzle that black bean mixture generously over the chips, then scatter a fat handful of shredded cheese. Try to cover as many chips as possible; this ensures nobody gets stuck with a naked chip! Slide the tray into a 400 F oven and bake for 5-7 minutes, or until the cheese is completely melted and bubbling.
Step 7: Top and Serve Immediately
As soon as your Spicy Black Bean Nachos emerge from the oven, finish them with optional jalapeno slices, chopped cilantro, and generous spoonfuls of Avocado Salsa Verde or Pico de Gallo. These fresh additions make a world of difference!
Step 8: Make Avocado Salsa Verde (Optional)
Wash and stem four tomatillos, then roast them in a hot oven at 400 F until they soften and turn a deep army green. Let them cool briefly, then add to a blender with half an onion, a garlic clove, 10-12 sprigs of cilantro, and half a jalapeno. Pulse until mostly smooth, then add the flesh of one avocado and blend again. Taste and add salt, plus the rest of the jalapeno if you love extra heat. This fresh green salsa is dynamite drizzled over your nachos!
Step 9: Make Pico de Gallo (Optional)
Finely chop one tomato, a quarter of an onion, and half a jalapeno. Toss with finely chopped cilantro, a quarter teaspoon of salt, and the juice of half a lime. Mix well and let it sit for a few minutes to meld the flavors. This fresh pico brightens up every bite and balances the rich, spicy beans.
How to Serve Spicy Black Bean Nachos
Garnishes
Pile those Spicy Black Bean Nachos high with all the toppings your heart desires. Chopped cilantro, fresh jalapeno slices, creamy avocado, zesty salsa, and even a dollop of sour cream can all come to the party. These garnishes don’t just look beautiful—they bring a punch of freshness and a pop of color that make every bite sing.
Side Dishes
Nachos love good company. A bright corn salad, crunchy slaw, or a simple fruit salad can be the perfect sidekick to your Spicy Black Bean Nachos. If you’re serving a crowd, set out bowls of extra salsa, guacamole, or even Mexican crema for those who want to build their own masterpiece.
Creative Ways to Present
Why not turn nachos into an interactive feast? Try splitting the chips and toppings onto individual baking trays for personalized pans. Or, assemble nachos in a cast-iron skillet for a beautiful, rustic look that keeps things warm longer. For parties, offer toppings buffet-style and let everyone customize their own plate of Spicy Black Bean Nachos!
Make Ahead and Storage
Storing Leftovers
Store any leftover Spicy Black Bean Nachos in an airtight container in the refrigerator, separating the chips from the toppings if possible. This helps keep the chips from losing all their crunch and makes reheating a breeze.
Freezing
While the layered nachos themselves don’t freeze well (the chips soften), the spicy black bean mixture is totally freezer-friendly! Store it in a sealed container for up to two months. When you’re ready for nachos, simply thaw, reheat, and layer onto fresh chips.
Reheating
Spread cold nachos on a baking sheet and warm them in a 350 F oven for about 8–10 minutes. If you’ve stored everything separately, reassemble with fresh chips for best results. The oven brings back melty cheese and revives their crispness better than the microwave.
FAQs
Can I use homemade black beans instead of canned?
Absolutely! Simmer up your own beans with a bay leaf and a little onion for extra flavor. Just be sure they’re cooked soft and drained well before blending with the spices and chipotles.
What can I substitute for chipotles in adobo?
If you can’t find chipotles in adobo, try a dash of smoked paprika and a little cayenne for heat, or use your favorite hot sauce for a different flavor kick. The smoky spice is key to Spicy Black Bean Nachos, so experiment to suit your taste.
How can I make these nachos vegan?
Just swap the Monterey Jack cheese for your favorite non-dairy cheese that melts well. All the salsas and black bean mixture are already plant-based!
Can I double the recipe for a party?
Definitely! Make larger batches of beans and cheese, and either spread onto bigger trays or set up a nacho bar where guests can build their own Spicy Black Bean Nachos with all the toppings.
Are there gluten-free options?
Yes—most tortilla chips are naturally gluten-free, but always check labels to be sure. The rest of the recipe, including every topping suggestion, is also gluten-free, making Spicy Black Bean Nachos an easy option for a variety of diets!
Final Thoughts
There’s just something about Spicy Black Bean Nachos that turns any night into a celebration. They’re easy to customize, endlessly snackable, and always a hit at the table. Grab your chips, load up the toppings, and let the good times (and great flavors) roll!
Print
Spicy Black Bean Nachos Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
These Spicy Black Bean Nachos are a flavorful twist on a classic favorite. Loaded with black beans, melted cheese, and topped with homemade Avocado Salsa Verde and Pico de Gallo, they are perfect for a fun and tasty meal or snack.
Ingredients
Black Bean Mixture:
- 1 can black beans
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- 1 tablespoon adobo sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- Freshly ground pepper
- 1/2 cup water or stock
Additional Ingredients:
- 1 bag tortilla chips
- 4–5 cups shredded Monterey Jack cheese
- Oil
- Jalapeno slices (optional)
- Chopped cilantro (optional)
- 4 tomatillos
- 1/2 onion
- 1 garlic clove
- 1/2 jalapeno
- 10–12 sprigs cilantro
- 1 avocado
- Salt to taste
- 1 tomato
- 1/4 onion
- 1/2 jalapeno
- 10–12 sprigs cilantro
- Juice of 1/2 lime
- 1/4 teaspoon salt
Instructions
- Roughly chop 1/2 an onion and peel 2 garlic cloves. Saute the onion and garlic in a dollop of oil over medium heat for 5-7 minutes.
- Drain and rinse one can of black beans. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 1/2 cup water (or stock). Simmer for a few minutes until heated through.
- Combine the bean mixture in a blender or food processor. Salt to taste.
- Shred 4-5 cups of Monterey Jack cheese.
- Add a dense, single layer of chips to a sheet pan. Drizzle some of the beans over the chips and add a layer of cheese. Bake at 400F for 5-7 minutes or until cheese is melted.
- Top with your favorite fixings and serve immediately.
- For Avocado Salsa Verde: Roast tomatillos, blend with onion, garlic, cilantro, jalapeno, and avocado. Salt to taste.
- For Pico de Gallo: Combine finely chopped tomato, onion, jalapeno, cilantro, salt, and lime juice.
Notes
- You can customize the toppings based on your preferences.
- Feel free to add more heat with extra jalapenos or hot sauce.
- Ensure the nachos are served immediately to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 45mg
Keywords: Spicy Black Bean Nachos, Nachos Recipe, Avocado Salsa Verde, Pico de Gallo, Mexican Appetizer, Vegetarian Nachos
