Vegetarian Nachos with Spicy Black Beans

Ingredients

• 2 teaspoonsneutral cooking oil
• 425 g (15 oz)black beans, drained and rinsed
• 2 teaspoonsground cumin
• 1/2 teaspoononion powder
• 1/2 teaspoongarlic powder
• 1 teaspoonchilli powder
• 1/2 teaspoonpaprika
• 1/2 teaspoondried oregano
• 1/4 teaspoonfreshly ground black pepper
• 1 teaspoon, plus more to tastekosher salt
• 1lime, zested and juiced
• 283 g (10 oz)tortilla chips
• 142 g (5 oz)cheddar, grated
• 142 g (5 oz)pepper Jack cheese, grated
• 60 ml (1/4 cup)jalapeño slices, fresh or pickled
• 80 ml (1/3 cup)black olives, sliced
• 80 ml (1/3 cup)red onion, diced
• 120 ml (1/2 cup)fresh tomato, diced
• 240 ml (1 cup)romaine lettuce, shredded
• 60 ml (1/4 cup)fresh coriander, chopped
• 60 ml (1/4 cup)spring onion, sliced
• for servingavocado sauce
• to tastesour cream
• to tastesalsa
• to tasteguacamole
• to tastecreamy jalapeño sauce
• to tastecoriander and lime sauce
• to taste5-minute queso

Instructions

1. 1

   Heat the oven

   Preheat the oven to 175°C (350°F). Line a 33 × 23 cm (13 × 9-inch) baking tray with parchment paper.

2. 2

   Season the beans

   Warm the oil in a large frying pan over a medium heat. Add the black beans, cumin, onion powder, garlic powder, chilli powder, paprika, oregano, salt, pepper, lime juice and zest, then stir to combine. Cook for 3–4 minutes until hot, stirring now and then to stop the spices catching. The beans will become clumpy; take the pan off the heat.

3. 3

   Layer the nachos

   Arrange a thin layer of tortilla chips on the prepared tray and scatter over the grated cheeses. Add half the beans, jalapeños, olives and red onion, as desired. Make a second layer with the remaining chips, cheese and toppings.

4. 4

   Bake and finish

   Bake for 5–7 minutes, until the cheese has melted and is lightly golden. Remove from the oven and add the tomato, lettuce, coriander, spring onion and avocado sauce. Squeeze over more lime if desired, and serve with dips.

What are vegetarian nachos?

Nachos are a Mexican-inspired dish of tortilla chips topped with cheese and other savoury ingredients, then heated until everything is hot and melded together. This meat-free version uses seasoned black beans as its hearty centre.

Spiced beans: Cumin, chilli, garlic, oregano and lime give the beans a bold, savoury flavour. Layering them with the cheese and chips helps spread that flavour through the tray.

Nutrition and macros by portion

The nutrition label shows one serving as written: 527 calories, 22g protein, 53g carbs, 27g fat.

The tortilla chips provide most of the carbohydrates, while the cheeses and oil contribute much of the fat; the beans and cheese supply most of the protein. Serve with extra lettuce or a simple salad to add freshness and balance the rich, salty toppings.

Seasoning the black beans

Warm the spices: A few minutes in the frying pan lets the seasonings coat the beans and become fragrant. Keep stirring so the spices do not burn.

Lime: Both zest and juice bring brightness to the beans. Add the juice to the pan with the seasonings, then save any extra squeeze for serving if you have some.

Build layers that hold together

Thin base: Spread the first layer of chips fairly evenly rather than piling them into a mound. This gives the toppings a better chance of reaching more than just the top chips.

Repeat: Splitting the beans and toppings between two layers distributes them through the tray. Scatter the cheese across each layer so it can help hold the toppings in place as it melts.

Get the bake just right

Short bake: The oven is there to melt the cheese and warm the assembled layers, not to cook the fresh toppings. At 175°C, begin checking after 5 minutes and take the tray out when the cheese is melted and lightly golden.

Fresh finish: Add the tomato, lettuce, coriander and spring onion after baking. They stay bright and crisp instead of wilting in the oven.

Choose the toppings

Spicy notes: Fresh or pickled jalapeños both work; pickled ones add a tangy edge. Add as much red onion and olive as you like when layering.

Cool and creamy: Avocado sauce, sour cream, guacamole or queso can be served alongside for dipping. Put sauces on the table so everyone can choose how much to add.

Serve while hot

Nachos are at their best straight from the oven, while the chips are still crisp and the cheese is warm. Set the tray out with the dips and let everyone serve themselves.

For a fuller plate, pair a portion with a simple green salad or extra chopped tomato. Keep wet toppings and dips separate until serving to preserve the chips' crunch.

Recipe notes & tips

• Drain and rinse the beans well so excess liquid does not soften the chips.
• Grate the cheese yourself if possible, for an even scatter over the layers.
• Keep the first chip layer thin enough to leave room for the second.
• Stir the beans often while they cook so the ground spices do not catch.
• Add lettuce and tomato only after the nachos come out of the oven.
• Put dips on the side and add them just before eating.

Variations

• More heat: Add extra jalapeño slices or use a hotter chilli powder.
• Milder toppings: Leave out the jalapeños and choose a mild salsa.
• Change the cheese: Use another good-melting cheese in place of pepper Jack.
• Extra vegetables: Add diced sweet pepper between the chip layers.
• Smoky flavour: Swap the paprika for smoked paprika.
• Fresh herbs: Use chopped parsley if you do not have coriander.

Common mistakes to avoid

• Overloading the tray: A thick pile makes it hard to distribute toppings; use two thin layers.
• Burning the spices: Stir the beans regularly over medium heat and remove them as soon as they are hot.
• Baking too long: The chips can turn hard or overly browned; check from 5 minutes.
• Adding lettuce before baking: It wilts in the oven; scatter it over the nachos once baked.
• Pouring on sauces too early: They can soften the chips; serve them alongside.
• Using wet beans: Drain and rinse them thoroughly before heating.

How to store

Nachos are best eaten straight away, as the chips soften once they are covered with toppings. If needed, refrigerate leftovers in a sealed container for up to 2 days, keeping fresh toppings and dips separate where possible; reheat the nachos briefly in the oven until hot.

Frequently asked questions