Black Bean Nachos

Ingredients

• 227 gtortilla chips
• 170 gpepper Jack or Monterey Jack cheese, freshly grated
• 397 gtinned black beans, drained
• 57 gsliced black olives
• 1tomato, diced (optional)
• 1avocado, diced
• 30 mlpickled jalapeños
• 2spring onions, finely diced (green tops only)
• 240 mlplain yoghurt
• 2 clovesgarlic, diced
• ½ teaspoonsea salt
• juice of ½lemon
• to tastehot sauce
• to tastesalsa
• to tastecoriander

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Spread the tortilla chips in a large oven-safe pan or on a baking tray, then scatter the grated cheese over them.

2. 2

   Add toppings

   Add the remaining nacho toppings, leaving out the yoghurt sauce, hot sauce and salsa for now.

3. 3

   Bake and serve

   Bake for about 8 minutes, until the cheese has melted. If using pre-grated cheese, allow about 15 minutes. Add the garlic sauce and any additional toppings, then serve immediately.

What are black bean nachos?

Nachos are an American favourite built around tortilla chips topped with cheese and other savoury ingredients. This vegetarian version adds black beans, olives and fresh toppings for a substantial, colourful tray.

The quick oven bake melts the cheese without keeping you at the hob, while the yoghurt, garlic and lemon sauce brings a cool, tangy finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 679 calories, 25g protein, 65g carbs, 38g fat.

The tortilla chips and beans provide most of the carbohydrates, while the cheese contributes much of the fat and some of the protein. Beans, cheese and yoghurt all contribute protein. Serve a portion with salad or extra fresh vegetables for a more balanced plate.

Choose the right base

Tortilla chips: Use sturdy chips that can hold beans and toppings without breaking too easily. Spread them in a broad layer so the cheese reaches plenty of chips.

Cheese: Grate pepper Jack or Monterey Jack fresh for an even layer that melts readily. Pre-grated cheese can take longer to melt, so follow the longer cooking time given.

Build an even layer

Beans and olives: Drain the beans well before scattering them over the chips, and distribute the toppings so each serving gets some.

Fresh toppings: Keep the yoghurt sauce, hot sauce and salsa off the tray until after baking. The avocado, tomato, jalapeños and spring onion add contrasting freshness and texture.

Watch the cheese

The key cue is melted cheese, rather than a fixed colour on top. Start checking at about 8 minutes; the timing can stretch to around 15 minutes with pre-grated cheese.

Serve as soon as the tray comes out of the oven. The chips are at their crispest before the warm toppings and sauce have time to soften them.

Make the garlic sauce

Yoghurt: The plain yoghurt is the base for the cool sauce that finishes the nachos.

Garlic and lemon: The diced garlic and lemon juice give it a savoury, bright flavour, while the sea salt seasons it. Add the sauce after baking, as directed, rather than putting it in the oven.

Serve straight from the tray

Set the hot tray in the middle of the table and offer salsa and hot sauce alongside for anyone who wants more heat or tang.

For a fuller meal, serve with a crisp green salad or sliced vegetables. Keep extra toppings on the side so the chips do not sit under them for too long.

Recipe notes & tips

• Drain the beans thoroughly so excess moisture does not soften the chips.
• Grate the cheese just before assembling for an even melt.
• Use a wide pan or tray to avoid piling the chips into a thick mound.
• Keep the yoghurt sauce and wet toppings off the tray until after baking.
• Dice the avocado shortly before serving to keep it looking fresh.
• Put salsa and hot sauce on the table so everyone can add them to taste.

Variations

• Swap the beans: Use drained pinto beans instead of black beans.
• Choose the cheese: Use Monterey Jack or pepper Jack, depending on whether you want more heat.
• Adjust the heat: Add extra pickled jalapeños or serve additional hot sauce on the side.
• Skip the tomato: Leave it out when it is not in season, as suggested.
• Add more cheese: Increase the grated cheese if you prefer a cheesier tray.

Common mistakes to avoid

• Wet beans: Excess liquid can make the chips soggy; drain them well before adding.
• Overloaded chips: A deep pile heats unevenly; spread the chips across a wide pan.
• Sauce before baking: Yoghurt sauce, salsa and hot sauce can soften the chips; add them after the oven.
• Baking too long: The chips can lose their crispness; take the tray out once the cheese has melted.
• Waiting to serve: Toppings soften the chips as they stand; serve the nachos straight away.

How to store

These nachos are best eaten immediately, as the toppings soften the chips. Refrigerate leftover toppings separately in covered containers and use within 2 days; reheated assembled nachos will not be as crisp.

Frequently asked questions