- 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
- Greek Yogurt/Sour Cream
- Fresh Cilantro
Even though I’m more of a guacamole person, nachos are next in line for that Mexican inspired appetizer.
We don’t eat a lot of meat around here so I added really flavorful black beans.
Corn is a must for me, I love the sweetness and crunch it provides.
To take the nachos to the next level, I recommend adding some guacamole and salsa on top!
Make the Guacamole and Salsa
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.
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.