Cooking Lucid
Vegetarian Black Bean Nachos
Hearty meatless nachos with spiced black beans, roasted peppers, and plenty of melted cheese. Filling enough for dinner and perfect for vegetarians at any party.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Spiced black beans
- 2 cans (15 oz each) black beans (drained and rinsed)
- 1 tbsp olive oil
- 1 small onion (diced)
- 2 garlic cloves (minced)
- 1 tsp cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp kosher salt
- Juice of 1 lime
Step 2 — Assemble
- 10 oz tortilla chips
- 2½ cups shredded cheddar or Mexican blend cheese
- 1 red bell pepper (diced and roasted, or raw)
- ½ cup corn kernels
- ¼ cup sliced jalapeños
Step 3 — Toppings
- ½ cup sour cream or Greek yogurt
- 1 avocado (diced)
- ¼ cup fresh cilantro
- Pico de gallo
- Hot sauce
Instructions
- 1
Cook the beans
Heat oil in a skillet over medium heat. Sauté onion 4 minutes until soft. Add garlic, cumin, chili powder, paprika, and salt. Cook 1 minute. Stir in black beans and ¼ cup water. Mash about half the beans with a fork for a creamy texture. Simmer 5 minutes. Finish with lime juice.
- 2
Bake the nachos
Preheat oven to 400°F. Layer chips, half the cheese, beans, peppers, corn, and jalapeños on a baking sheet. Top with remaining cheese. Bake 8–10 minutes until bubbly.
- 3
Serve
Top with sour cream, avocado, cilantro, and pico de gallo. Serve hot with hot sauce on the side.
Nutrition per serving: 420 cal · 16g protein · 48g carbs · 20g fat · 12g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
