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Black Bean Nachos

 Black Bean Nachos
Serve your best nachos yet at your next fiesta! Here, hearty GOYA® Black Beans, zesty GOYA® Jalapeño peppers, fresh scallions and juicy tomatoes are covered with a coat of creamy, melted cheese. Serve with Pico de Gallo and guacamole for a side dish that is sure to get the party started.
4 ServingsPrep: 10 min. Total Time: 15 min.


  • 6 ounces tortilla chips
  • 1 can (15.5 oz.) GOYA® Black Beans
  • 2 medium tomatoes, cored, seeded and finely chopped (about 1 cup)
  • 4 GOYA® Whole Jalapeño peppers, thinly sliced (about 1/4 cup)
  • 1 scallion, thinly sliced (about 1/4 cup)
  • 1-1/2 cups shredded Monterey Jack cheese
  • Chopped fresh cilantro, for garnish
  • GOYA® Pico de Gallo, for garnish
  • Frozen GOYA® Guacamole, thawed, for garnish


  • Arrange top oven rack 6-in. from top heat source. Heat broiler.
  • Arrange tortilla chips in single layer in 12-in. skillet (or other
  • oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers
  • and scallions evenly over chips. Sprinkle cheese evenly over chips
  • and toppings.
  • Broil, occasionally rotating pan for even melting, until cheese is
  • bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if
  • desired. Serve with Pico de Gallo and guacamole, if desired. Yield:
  • 4 servings.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red

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