Sheet Pan Chipotle Black Bean Nachos, plus all the toppings… because loaded nachos are top tier. Black beans seasoned with a smoky chipotle chilli spice mix, mixed with onion and capsicum, then layered onto chips with plenty of cheese. They’re crunchy, spicy and so so cheesy. Top with creamy jalapeño lime yogurt, guac and salsa for a great meal with friends or to appease your weeknight Mexican food cravings. These nachos come together in less than 30 minutes and are so good.
It’s really the seasoning that’s key here. I use a mix of chipotle chilli powder, garlic powder, oregano, cumin and lots of smokey paprika.
I threw in some onion and capsicum for some extra veg, which taste great with the spices.
For the chips, I like to use just plain corn tortilla chips. I layer them with a Mexican cheese blend, then add the bean mix, and finish with a little more cheese. Then we bake!
The toppings:
Arguably the most important part of good nachos. Sure you could go with the classic sour cream… but why not try this levelled up jalapeño lime yogurt sauce?
I used fresh jalapeños, plenty of lime, and Greek yogurt to create an extra creamy, zesty, and tasty sauce.
Make a quick guacamole by mashing an avocado with lime, sea salt and plenty of coriander.
Top the nachos with loads of the yogurt, guac, some fresh corn and diced tomatoes and even more coriander.
Definitely devour these nachos immediately after baking so they don’t go soggy!
Looking for more delicious Mexican-inspired meals? Check out these recipes:
- Vegan Mexican-style black bean-loaded sweet potatoes
- Fully-loaded beefy nachos with jalapeno queso
- Tequila lime chicken tacos with crunchy apple slaw
- Healthier one-pot taco pasta
- Crispy black bean tacos with creamy coriander lime sauce
- Spicy fajita shrimp rice bowls with avocado crema
And finally, if you like these Sheet Pan Chipotle Black Bean Nachos be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you do make this recipe, don’t forget to tag me on Instagram!
SHEET PAN CHIPOTLE BLACK BEAN NACHOS
Course: LunchDifficulty: Easy4
servings10
minutes5
minutes15
minutesThis is the ultimate fully-loaded vegetarian nachos recipe.
Ingredients
1 can of black beans
1/2 onion, finely diced
1/2 capsicum, finely diced
2 tsp chipotle chilli powder and smokey paprika
1 tsp each garlic powder, onion powder and cumin
1 bag of corn chips
2 cups Mexican cheese blend
1 avocado
juice of 1 lime
1 tsp sea salt
handful fresh coriander
1/2 cup corn
1/2 cup diced tomato
- Jalapeno Lime Yogurt Sauce
1 cup Greek yogurt
juice of 1 lime
1 fresh jalapeño, finely diced
Directions
- Combine drained beans, onion, capsicum, and spices in a bowl.
- Spread the corn chips out on a baking tray and sprinkle over half the cheese. Spoon on the bean mix and top with the rest of the cheese.
- Pop under the grill for about 5 minutes at 200°C.
- Meanwhile, mash the avocado with lime juice, sea salt and coriander.
- Combine all of the yogurt sauce ingredients in a small bowl.
- Once all the cheese has melted, remove the nachos from the oven and top them with the guacamole, corn and tomato, fresh coriander and yogurt sauce.
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