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.

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