by Olena

Black Bean Nachos

by Olena

5 from 4 reviews

Healthy (ish) Black Bean Nachos with a thin layer of tortilla chips loaded with lime black bean sauce, juicy tomatoes, green onion and cilantro. Then baked on a sheet pan until cheese has melted.

Are you in? Just look at this gooey cheesiness that we call “healthy”. 🙂

Black Bean Nachos

Healthy Nachos I Say

Let me tell you what I honestly think about nachos. I mean real nachos. I LOVE nachos! Who doesn’t love nachos?!

So, I personally think healthy nachos exist. Yep. It is what you do to your nachos and the quality of ingredients you use.

And I’m not talking about zucchini or sweet potato nachos because while they might be veggie loaded, honestly they take forever to make and lack a real nacho crunch.

Do you agree? Great!

Black Bean Nachos closeup

How to Make Black Bean Sauce

So, I decided to make a killer black bean nachos. Like not just sprinkling black beans on top of chips. But making a killer zesty spicy sauce where each chip gets some.

Imagine taking a chip, dipping it into the sauce and then somehow ending up with a mouthful of that and melted cheese, fresh cilantro, zesty green onions and juicy tomatoes on top.

  • First, garlic is fried with jalapeño and cumin.
  • Then black beans are mashed with a bit of a veggie broth and a squeeze of lime.
  • That is it. It is to die for healthy nacho topping loaded with fiber. You will be eating it by a spoonful.

black beans in a pot with a wooden spoonsqueezing lime into pot of black beans with wooden spoon

What Are the Best Chips for Nachos?

Then chips. Listen up. There is nothing wrong with organic corn tortilla chips.

There are so many myths about corn out there:

  • That all corn in the US is GMO. Not true.
  • That corn is bad for you. Not true.
  • That nachos are bad for you. Not true.

It is what you do with your nachos, just like what you do to your burger.

So, I recommend you buy organic corn tortilla chips. Baked, low sodium, triangular or round shaped. Just don’t buy thin chips as they will break under the load.

Black Bean Nachos closeup

How to Avoid Soggy Nachos and Make Ahead

Nobody likes a soggy sandwich. And no one wants to eat soggy nachos.

Nachos are best served right away and the end. Otherwise black bean sauce makes chips soggy.

To make ahead, keep all ingredients prepped and sauce made up for up to a few days in advance. Assemble and bake on a sheet pan right before serving.

More Healthy Appetizers

Black Bean Nachos with a slice of lime


Healthy Black Bean Nachos

spicy black bean nachos

5 from 4 reviews

Healthy (ish) Black Bean Nachos with a thin layer of tortilla chips loaded with lime black bean sauce, juicy tomatoes, green onion and cilantro. Then baked on a sheet pan until cheese has melted.

  • Author: Olena of
  • Prep Time: 8 minutes
  • Cook Time: 7 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Mexican


  • 5 large garlic cloves, minced
  • 1 jalapeno, minced*
  • 1 tbsp avocado oil
  • 1 tsp cumin, ground
  • 3/4 cup vegetable broth, low sodium**
  • 14 oz can low sodium black beans, rinsed & drained (I cook my own)
  • 1/2 lime, juice of
  • 1/4 tsp salt or to taste***
  • 1 lb grape tomatoes, halved
  • 1 1/2 cups Mexican cheese
  • Organic tortilla chips
  • 46 green onion sprigs, thinly sliced
  • Handful cilantro, finely chopped


  1. Preheat medium pot on medium heat and swirl oil to coat.
  2. Add garlic, jalapeño and cumin; cook for 30 seconds, stirring constantly.
  3. Add broth and black beans; bring to a boil and let beans cook for 2 minutes.
  4. Using a masher, mash beans until half of them are mashed and thick sauce forms. Turn off heat.
  5. Add lime juice and salt to taste.
  6. Preheat oven to 425 degrees F and line large baking sheet with unbleached parchment paper.
  7. Lay chips in a single layer and top with half tomatoes, green onions and cilantro.
  8. Drop half of the black bean sauce in spoonfuls and sprinkle half of the cheese. Repeat layer.
  9. Bake for 5 minutes or until cheese is melted and bubbly.
  10. Serve immediately.


*For a mild version, leave some seeds in. If you want really spicy nachos, leave all seeds in. The heat is in the seeds.

**I use organic bouillon cubes diluted in water.

***Start with little salt and adjust to taste. I use unsalted cooked black beans but canned beans will have more salt.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

12 comments on “Black Bean Nachos

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  1. This was so good. My husband was so pleased. (He added some meat but it would have been just as good with just black beans). The flavors were incredible!

  2. I’ve made this several times these past few years. My whole family loves this recipe including my young teen and her friends. Highly recommend!

  3. Oh! My! Gosh! Your Nachos are thing of beauty and delight! As soon as I am cleared for most of those ingredients by my surgeon! I honestly am craving ANY real food, LoL!

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