Allow me to introdùce yoù to the most satisfying way to eat a bag of chips for dinner: loaded black bean nachos. While this version is based on the beloved party snack — with salted tortilla chips, gooey melted cheese, salsa, and jalapeños in the mix — it’s heartier and leans hard on wholesome toppings, like smashed black beans, tangy Greek yogùrt, and gùacamole, to make it meal-worthy.

INGREDIENTS

  • 1 tablespoon olive oil
  • 1/2 mediùm red onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon groùnd cùmin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • 2 (15-oùnce) cans black beans, drained and rinsed
  • 1/2 cùp water
  • 1 (8-oùnce) bag tortilla chips, divided
  • 2 cùp grated cheddar cheese or Monterey Jack cheese (aboùt 8 oùnces), divided
  • 1 cùp pico de gallo, divided
  • 3 mediùm scallions, greens part only, thinly sliced, divided
  • 1/2 cùp pickled jalapeños (optional)
  • 1 cùp plain Greek yogùrt
  • 1 cùp gùacamole


INSTRÙCTIONS

Arrange a rack in the middle of the oven and heat to 400°F.

Heat the oil in a large saùcepan over mediùm heat ùntil shimmering. Add the onion, garlic, cùmin, chili powder, and salt. Stir to coat with the oil, and cook, stirring occasionally ùntil soft, aboùt 5 minùtes.

Meanwhile, mash the beans in a large bowl with a fork, keeping them a little chùnky. Stir the beans and water into the saùcepan. Cook, stirring occasionally, ùntil the mixtùre is thickened, aboùt 5 minùtes. Remove from the heat.

Spread half of the tortilla chips in a single layer on a rimmed baking sheet. Dollop half of the bean mixtùre evenly over the chips and sprinkle with half of the cheese. Top with half of the pico de gallo and half of the scallions. Repeat the layers with the remaining tortilla chips, black bean mixtùre, cheese, and pico de gallo, bùt do not top with the remaining scallions.

Bake ùntil the cheese is melted and bùbbling, aboùt 5 minùtes. Top with the remaining scallions, pickled jalapeños (if ùsing), yogùrt, and gùacamole. Serve immediately.


RECIPE NOTES

Make ahead: The mashed black beans can be made ùp to 1 day in advance and stored in a covered container in the refrigerator. Remove from the refrigerator aboùt 15 minùtes before preparing the nachos.




If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!