Pescatarian Gluten Free Loaded Black Bean Nachos
Total time30 min
Prep time15 min
Cook time15 min
5.0(30)
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Learn more →Ingredients
4 servings
For the nachos
- 1 bag (12 oz) corn tortilla chips
- 1 can (15 oz) black beans, drained and rinsed
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp salt
- 2 cups shredded cheddar cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - 1 cup shredded monterey jack cheese
- 1 jalapeño, thinly sliced
For serving
- ½ cup sour cream
- 1 cup fresh salsa or pico de gallo
- 1 avocado, diced
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large rimmed baking sheet with foil or parchment.
- 2
Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the drained black beans, cumin, chili powder, smoked paprika, and salt. Cook, stirring occasionally, until the beans are heated through and fragrant, about 3–4 minutes. Remove from heat.
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