One can never have enough ideas for Super Bowl Sunday!
Nachos, chips and salsa, chips and guacamole, and chips and queso are some of those goodie snacks that one can never get enough of. Sometimes it’s nice just to make a meal out of a batch of hearty nachos. They have proteins, vegetables and carbs…what else do you need?
One of our favorite nacho meals (and snack) are these vegetarian black bean nachos. Home fried corn tortillas are stacked with spicy black beans, black olives, onions, cilantro and topped with a drizzle of creamy yogurt and spicy pico de gallo.
The Chip is the most important ingredient for a good plate of nachos in my opinion. The tortilla chips need to stay crunchy until the very last bite; therefore, I’m pretty picky about my chips. The best chips are made with thick corn tortillas, cut into six wedges and fried in hot oil. Frying your own chips is so much better than buying a bag of chips IMO. Done right and they stay crispy until the plate is clean and make the perfect scooper for picking up all of the tasty ingredients.
Let’s talk a little about the ingredients – It’s important not to overload your nachos, especially if you want the chip to be the utensil. For vegetarian black bean nachos it’s easy. Just make sure your beans are well-drained and that you don’t bake the nachos with any ingredient that will lose too much liquid while heating. You want the cheese to melt quickly and evenly, so a softer cheese like cheddar, colby or jack works best. Always add the “wet” ingredients, like the salsa or sour cream, after the bake.
A spicy vegetarian nacho made with beans, olives and an assortment of other goodies. Serves 3 for a meal or 6 for an appetizer.
*See Kitchen Notes for more information.
- 8 thick corn tortillas*
- 1 generous cup black beans*, drained well
- 2 cups grated cheese*, a mix of mild and sharp cheddar
- ½ can black olives, sliced
- ½ cup diced onion
- Chopped cilantro
- Pico de Gallo* (See link to recipe in Kitchen Notes)
- ½ cup plain Greek yogurt mixed with about 2 Tbsp. cream*
- more cilantro
Make the Pico de gallo*.
Transfer the beans to a colander, rinse lightly and let drain until you are ready to assemble the nachos.
Cut 6 – 8 corn tortilla chips into 6 wedges.
Heat about an inch of canola oil in a cast iron skillet over high heat. To test temperature, drop a small piece of tortilla into skillet. If it starts to sizzle immediately and floats to the top, then the oil is hot enough.
Drop several tortilla wedges into hot oil and cook until the sizzle starts to subsides. (I usually turn once after about 15 seconds) Remove from oil onto a flat paper bag to drain and lightly salt. Continue frying until all chips are fried.
Preheat oven to 375°F.
Spread the chips out in one slightly overlapping layer on a sheet pan.
Spread 1/2 of the cheese evenly over the chips.
Spread the beans, onion, black olives and some of the cilantro over the cheese/chips.
- Top the nachos with the remaining cheese.
Bake in preheated oven for 8 – 10 minutes or until cheese has melted and is a little bubbly.
While the nachos are baking, mix together the yogurt and cream.
Remove the chips from the oven and drizzle the yogurt mixture over the chips.
- Top with pico de gallo and more cilantro.
- Serve.
The Chips – If you fry your own chips, buy the thickest corn tortillas you can find. If buying a bag of chips, buy thick ones.
Beans – These nachos can be made with black beans, pintos, small red beans, or bolitas. If using canned beans, one can is all you need. I like working with dried beans, so I use a cup of these cooked spicy black beans.
Cheese – Use a fast melting cheese such as cheddars, colby, and jack. You could top the cooked nachos with another cheese such as cotija, feta, or queso fresco if you want.
Pico de Gallo – The pico de gallo can be made the previous day or the morning of, then refrigerated until ready to use. If you don’t have pico de gallo, then use your favorite salsa or make your own.
Cream – Cream, half and half or milk could be used.
Other Suggested Toppings – Guacamole or diced avocado, another cheese such as cotija or feta.
ENJOY as meal or a snack!
If you are looking for more snack ideas, then check these out.
This looks perfect for Super Bowl this weekend!!
This recipe looks ultimately amazing. I really enjoy blog posts like this. I am definitely going to try this recipe. I’m out to the market to buy ingredients now.
I’m wanting to check in on you and see how you two are doing? I don’t know how NM is doing with this horrible crisis, but please do take care of yourselves! I don’t want to have to miss one recipe from you my friend!!!
Hugs and cyber kisses (even if laden with tomato sauce),
Roz
Thank you so much Roz! I know I’ve been quite absent this year due to health issues since the holidays, but I’m getting back on my feet now. Of course now, as we all are, having to face this world health crisis. I hope you are keeping healthy and safe and you can laden me with tomato sauce kisses any time. 🙂 XOXO
You just made me realize that it been ages since I ate nachos last time. Scrumptious!
Thanks Priya! One can never get enough Nachos. 🙂
We love homemade nachos and these ones look delicious! Such a yummy and fun dinner.
Good think I have everything in the pantry for these! I want these for lunch today!
I love nachos but I’ve never tried them with black beans before, but they sound like a winning combination! YUM! xo
Hello there, MJ! 🙂
I’m totally new here on your blog, and oh boy, it does look really nice. So much food, good food! Wow, love it. Also, these black bean nachos seem like they’re lovely. Can I get a plate?
Hope to see you around, girl ^.^
Thanks for your comment! Glad you found me. The nachos are excellent. In fact, we plan to make them again this weekend.
We just a case of black beans as we use them so much. Can’t wait to make a huge tray of nachos. This would make the hungry boys elated! Hope you are doing well. Pinned!
Thanks Bobbi I know the boys would love them but I bet you would as well 🙂
Your nachos look so good…I can’t remember the last time I had any. I’m definitely adding to my make soon list.
Thanks Karen! Nachos are pretty much a regular in this house. Especially if they are as healthy as these and not loaded with a bunch of cheese and sour cream.
You have made me crave these so bad!!
Thanks Taruna!
My family would love these. I’m sure the entire container would be devoured within minutes of setting it out. Looks delish!
Thanks Vicki. Bobby and I can finish these off pretty quickly. 🙂
oh yum MJ. this looks so delicious and hearty. i love black beans.
Thanks Sherry! Black beans are also my husband’s favorite, but personally, I’ve never found a bean I didn’t like. 🙂
Nachos. Just say the word and I’ll come running. I’m almost there!
Come on down!!!! You’re welcome anytime.
Nachos are good stuff! We’ll sometimes make nachos, and nothing but nachos, for dinner. Black beans are great in them, too — one of my favorite ingredients (really like shredded chicken, too). You’re right about making your own tortilla chips — and the thicker the better. Great tips — thanks.
thanks John1 they are good with chicken but most times we just go with vegs.
MJ, I’m with you on frying your own chips! They’re so good! These nachos look amazing! A plate of these for dinner and I’d be a very happy camper!
Thanks Kelly! they do make a great dinner. 🙂
Thank you for the tip about frying my own chips; now I see why my never turned out properly ! Enjoy the day dear 🙂
Frying your own chips is definitely the secret to a great plate of nachos. Thanks Darlin!
We have a black bean mania in my family, MJ. This will be perfect for me to make when I visit my kids. Easy and healthy (in my opinion)! Perfect for when we gather around to play games and/or watch a show on TV with the grandchildren.
Thanks Roz! I also find it very healthy so that’s why we have no problem eating it. 🙂 A perfect dish for your family gatherings for sure. Hope they all enjoy!
I love a huge pile of nachos whenever I go to Mexican or Tex Mex and this one is right up my alley!
Thanks Katerna! They are hard to beat aren’t they?
I haven’t had a good plate of nachos in decades – literally. I used to live in a town that a celebrated (notorious, actually) Mexican restaurant that made nachos so legedary that it kind of ruined me for all nachos, even many, many years later. Even in good restaurants, I don’t find quite what I’m after. But your look a lot like what I’m after, and I love black beans. Thanks for the recipe!
Thanks Jeff! I know what you mean how we can get spoiled by an amazing good dish. For me it’s chile rellanos. A local restaurant makes such great rellanos why should I even bother at home. 🙂 It’s flattering that these nachos look like what you’ve been seeking. I hope they don’t disappoint.
hah! love it, we’re on the same page MJ. Couldn’t agree more, never too many ideas for super bowl ;d I was just thinking about nachos and whether to experiment with dollops of refried beans this year rather than the whole bean which is what I’ve done in the past… still thinking on it. Your version looks amazing (pico de gallo perfect here) and how is it that I’ve never thought to add cilantro before… great idea! (wait, who are you cheering for? or is it a bit like politics, best not to tawk about it ;o)
Ha Ha Ha! To be honest, I like both teams which makes it tough, but also makes it easy in that one of them is going to win. 🙂 I guess I am leaning more toward KC because they haven’t won a Super Bowl since 1970, but right now, I’m just hoping for a good game. However you decide to make your nachos, I know they’ll be delicious! Have fun today!
It was perfect the first time. This is very really unique helpful information. I learn so much from you as well! Keep it up.
Thanks Ghulam! So glad you enjoyed it!
Never could say no to a platter of “Nachos”! Bet they tasted so good with freshly fried tortilla chips. Yum!
I with you on that! Anything with chips is a keeper. 🙂 Thanks Jan!
MJ, these look wonderful! I would love a big pan of these as dinner!
Thanks Kelly!
this looks delicious MJ. and colourful too! and beans are so good for the digestion – hm hm :0)
Thanks Sherry! With as many beans as I eat, I should have good digestion. 🙂
I had just asked Matt what he wanted for Super Bowl eats and he said — NACHOS. This recipe is for sure a crowd-pleaser, MJ!
Thanks Judy! And who wouldn’t want nachos for the game? 🙂
I’ll be making these nacho for Superbowl. Great tips = seems like I always rush and add the salsa before the bake. And yes to homemade tortilla chips always.
Thanks Lea Ann! Nachos is the perfect snack for Superbowl isn’t it? 🙂 You’ll see a big difference by adding the salsa after the cook, plus you get that nice contrast of hot/cold and the tomatoes in the salsa still taste fresh.
I used to eat nachos for dinner when I was single—soooooo yummy! These will be perfect for Super Bowl Sunday, but I’m afraid I’ll have to make a real entree for the gang, too. But I’d be happy with only these black bean nachos.
Thanks Liz! Yep, when you have a gang to feed, a plate of nachos makes a good snack, but not a meal. 🙂
MJ, a very yummy looking snack. I love the yogurt sauce idea. I couldn’t agree with you more regarding frying one’s own chips. My only problem is we can’t get corn tortillas or Masa Harina here. We have corn chips and flour tortillas, but not corn. I’ve tried grinding up corn chips to make tortillas, but they come out too salty. Even tried polenta, but it just doesn’t taste right either. Do you know of a way to make corn tortillas without Masa Harina?
Thanks Ron! Well that was a bold try to grind up corn chips for tortillas. I’ve never tried making corn tortillas from anything but Masa Harina. The only thing I can think of that might be accessible to you would be a fine ground cornmeal. You could even grind it up more at home to create more of a flour consistency, but not sure if it would work. For the nachos just find the thick chips you can and you should be good. I hate it when nachos chips get soggy. 🙂
This looks really super! I think I still have a couple of cans of black beans in the cupboard…might just turn them into this delicious treat. Thanks, MJ, for sharing another fantastic recipe.
Thanks Angie! Hope you enjoy!