Name: Black Bean and Corn Nachos
Total time: 30 min
Yield: 6 Servings
Ingredients: Tortilla Chips: 0.5 large bag; Black Beans: 15 oz can of; Chicken or Vegetable Broth: 1 cup; Salt: 1 teaspoon; Chili Powder: 1 teaspoon; Ground Cumin: 1 teaspoon; Cayenne Pepper: 0.25 teaspoon; Onion Powder: 0.5 teaspoon; Garlic Powder: 0.5 teaspoon; Corn: 0.5 cup fresh or frozen; Sharp Cheddar Cheese: 8 oz block; Monterey Jack Cheese: 8 oz block; Guacamole; Salsa; Greek Yogurt/Sour Cream; Fresh Cilantro; Jalapeño

Ingredients

0.5 large bag Tortilla Chips

15 oz can of Black Beans

1 cup Chicken or Vegetable Broth

1 teaspoon Salt

1 teaspoon Chili Powder

1 teaspoon Ground Cumin

0.25 teaspoon Cayenne Pepper

0.5 teaspoon Onion Powder

0.5 teaspoon Garlic Powder

0.5 cup fresh or frozen Corn

8 oz block Sharp Cheddar Cheese

8 oz block Monterey Jack Cheese

Toppings

Guacamole

Salsa

Greek Yogurt/Sour Cream

Fresh Cilantro

Jalapeño

Directions

Fully loaded, colorful and delicious black bean and corn nachos.

Even though I’m more of a guacamole person, nachos are next in line for that Mexican inspired appetizer.

Ignacio “Nacho” Anaya, a maître d’hôtel at a restaurant in Piedras Negras, in Coahuila, Mexico, created nachos in 1940.

Nachos were invented because Igancio couldn’t find the cook when a group of ladies from the US Army Air Force base walked into the restaurant where he was the maitre d’.

He quickly combined some readily available ingredients to make the now world famous nachos!

The original recipe had just three elements tortilla chips, cheese and pickled jalapeños.

Nowadays, nachos often has ground or shredded meats but since we don’t eat a lot of meat around here so I added really flavorful black beans.

Yes, these nachos are vegetarian!

Corn is a must for me, I love the sweetness and crunch it provides.

To makes these easy nachos, the tortilla chips are spread out evenly on a baking sheet then the black beans, corn and cheese is scattered on top.

After the cheese has melted the nachos are topped with colorful, zesty and creamy toppings!

I recommend adding some guacamole, homemade chunky cherry tomato salsa, sour cream, cilantro and pickled jalapeños.

Do we think Ignacio would approve of my nachos?

If you have made these black bean and corn nachos, please leave your review in the comment section below!

Steps

1 Done	Make the Guacamole and Salsa If you are planning on making your own homemade toppings, which I highly recommend, start by making the guacamole and salsa first. Click for my Guacamole recipe. Click for my Cherry Tomato Salsa recipe. If you are using frozen corn, add it to a bowl so it can thaw.
2 Done	Turn on Your Oven and Make The Beans Preheat your oven to 425°F. While the oven starts to heat up, get started on the beans. Add a full can of black beans with the liquid into a sauce pan along with the salt, chili powder, cumin, cayenne pepper, onion powder, garlic powder and chicken/vegetable broth. Stir and turn the heat to medium. Allow the beans to cook for 5-7 minutes or until the liquid reduced by half. Give it a stir and taste for seasoning. Adjust seasoning (salt or other spices) if needed. If the beans are tasting good, turn off the heat and move the pot to the side. Next, grate your two cheeses and set aside.
3 Done	Assemble and Bake The Nachos Get a large baking dish or baking sheet and line with parchment paper. Next, add a layer of tortilla chips so that the entire baking dish is covered. The second layer should be beans and corn then top everyone with your grated cheeses. It will seem like a lot of cheese but trust me - you'll want every bit of that cheese. Bake the Nachos in your preheated 425°F oven for 10 minutes.
4 Done	Serve To serve, add a few spoonfuls of guacamole, salsa and greek yogurt or sour cream to your nachos. If you like it spicy, add some slices jalapeños or a light sprinkle of cayenne pepper. I also like adding a bit of cilantro, but this is optional. Eat right away.