Loaded Nachos with Beans and Guac

Loaded Nachos with Beans and Guac

Crispy tortilla chips layered with melted cheese, seasoned beans, and cool guacamole.

Total 35 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy

These nachos build in layers so every chip gets its share of melted cheese, spiced black beans, and bright toppings straight from the oven. A scoop of guacamole and a dollop of sour cream finish the tray with cool, creamy contrast. Serve as a shareable appetizer or casual dinner for game day gatherings.

Ingredients

  • 8 ounces tortilla chips
  • 1 can black beans, drained and rinsed (15 oz)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup pico de gallo
  • 1/4 cup sliced black olives
  • 1/4 cup pickled jalapeños, sliced
  • 1/2 cup guacamole
  • 1/4 cup sour cream
  • 2 tablespoons fresh cilantro, chopped
  • 1 lime, cut into wedges
  • 1/4 teaspoon salt, to taste

Method

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper or foil.

  2. In a small bowl, stir the black beans with cumin, chili powder, garlic powder, and a pinch of salt until evenly coated.

  3. Spread half of the tortilla chips in a single layer on the baking sheet.

  4. Scatter half of the seasoned black beans, half of the Monterey Jack, and half of the cheddar over the chips.

  5. Repeat with a second layer of the remaining chips, beans, and both cheeses.

  6. Bake until the cheese is melted and bubbling, 8 to 10 minutes.

  7. Remove from the oven and immediately top with pico de gallo, black olives, and pickled jalapeños.

  8. Dollop guacamole and sour cream over the top, then sprinkle with chopped cilantro.

  9. Serve immediately with lime wedges on the side.

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    Loaded Nachos with Beans and Guac

    These nachos build in layers so every chip gets its share of melted cheese, spiced black beans, and bright toppings straight from the oven. A scoop of guacamole and a dollop of sour cream finish the tray with cool, creamy contrast. Serve as a shareable appetizer or casual dinner for game day gatherings.

    35 min 4 servings 520 cal

    Ingredients

    • 8 ounces tortilla chips
    • 1 can black beans, drained and rinsed (15 oz)
    • 1 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon garlic powder
    • 2 cups shredded Monterey Jack cheese
    • 1 cup shredded cheddar cheese
    • 1/2 cup pico de gallo
    • 1/4 cup sliced black olives
    • 1/4 cup pickled jalapeños, sliced
    • 1/2 cup guacamole
    • 1/4 cup sour cream
    • 2 tablespoons fresh cilantro, chopped
    • 1 lime, cut into wedges
    • 1/4 teaspoon salt, to taste

    Method

    1. 1

      Preheat the oven to 400°F and line a large baking sheet with parchment paper or foil.

    2. 2

      In a small bowl, stir the black beans with cumin, chili powder, garlic powder, and a pinch of salt until evenly coated.

    3. 3

      Spread half of the tortilla chips in a single layer on the baking sheet.

    4. 4

      Scatter half of the seasoned black beans, half of the Monterey Jack, and half of the cheddar over the chips.

    5. 5

      Repeat with a second layer of the remaining chips, beans, and both cheeses.

    6. 6

      Bake until the cheese is melted and bubbling, 8 to 10 minutes.

    7. 7

      Remove from the oven and immediately top with pico de gallo, black olives, and pickled jalapeños.

    8. 8

      Dollop guacamole and sour cream over the top, then sprinkle with chopped cilantro.

    9. 9

      Serve immediately with lime wedges on the side.