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Cheesy Black Bean Nachos

We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. —Cynthia Nelson, Saskatoon, Saskatchewan
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    4 servings


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


  • 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.
  • Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.

Test Kitchen tips
  • A little naughty gets a little nice with multigrain chips and black beans. Regular tortilla chips can be used if you want to go all out.
  • Spreading out the ingredients in a large pan helps the chips stay crunchy and evenly coated with toppings.

  • Editor's Note
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    Nutrition Facts
    1 serving: 371 calories, 17g fat (6g saturated fat), 28mg cholesterol, 672mg sodium, 42g carbohydrate (6g sugars, 7g fiber), 15g protein.

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    Average Rating:
    • amehart
      Nov 9, 2019

      Very quick and simple to make, and tasted good. Will add more jalapenos next time as it needed a little kick, and may try using Rotel instead of the diced tomatoes.

    • JMartinelli13
      Jun 2, 2018

      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!