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Bean and cheese nachos topped with salsa, sour cream, jalapeños and scallions on a sheet pan on a blue background.
Snack · Mexican

Loaded Bean and Cheese Nachos

Two layers of chips, beans and cheese mean no bare chips at the bottom of the pile. A quick first broil melts the bottom cheese, and hot beans keep the middle warm while the top layer bubbles. Fourteen minutes, bag to plate.

Quick facts

14 min(7 prep, 4 cook)

2 servings

  • Vegetarian
  • Gluten-free

Contains: Milk

Step 0

Get it all out

Tick things off as they hit the counter.

  • 6 oz corn tortilla chips, about half a bag, labeled gluten-free
  • 1 can black beans, 15 oz, drained and rinsed
  • ½ tsp ground cumin
  • ½ tsp chili powder, labeled gluten-free
  • salt, to taste
  • 1½ cups shredded Mexican-blend cheese
  • ½ cup jarred salsa, labeled gluten-free

To top

  • ¼ cup sour creamoptional
  • 2 tbsp pickled jalapeño slicesoptional
  • 2 scallions, thinly slicedoptional
Then

Let 'em cook

Tap Done as you go. Each step lists what goes in.

  1. 1

    Move an oven rack to about 6 inches below the broiler, turn the broiler to high and let it heat for 5 minutes while you warm the beans. Line a large rimmed sheet pan with foil.

  2. 2

    Put the black beans, cumin, chili powder and a pinch of salt in a microwave-safe bowl and stir. Cover the bowl loosely with a paper towel so the beans don't splatter, then microwave on high until the beans are hot and steaming, about 90 seconds. Mash about a quarter of the beans against the side of the bowl with a fork and stir again.

    • 1 can black beans
    • ½ tsp ground cumin
    • ½ tsp chili powder
    • salt
  3. 3

    Spread half the chips over the sheet pan in a single, slightly overlapping layer and sprinkle with half the cheese. Slide the pan onto the rack and broil until the cheese is melted, about 1 minute. Stay at the oven and watch it the whole time. As soon as the cheese is melted, use oven mitts to take the pan out and set it on the stovetop.

    • 6 oz corn tortilla chips
    • 1½ cups shredded Mexican-blend cheese
  4. 4

    Leave the pan on the stovetop and don't touch it without oven mitts. While the beans are still hot, spoon half of them over the melted cheese. Spread the rest of the chips on top, spoon the rest of the beans over them and sprinkle with the rest of the cheese.

    • 6 oz corn tortilla chips
    • 1 can black beans
    • 1½ cups shredded Mexican-blend cheese
  5. 5

    Slide the pan back onto the rack and broil until the cheese on top is melted and bubbling, 2 to 3 minutes. Stay at the oven and check every 30 seconds. As soon as the cheese is bubbling, use oven mitts to take the pan out and set it on the stovetop.

    • 6 oz corn tortilla chips
    • 1½ cups shredded Mexican-blend cheese
  6. 6

    The pan stays very hot, so leave it on the stovetop and don't touch it without oven mitts. Use a wide spatula to slide the nachos onto 2 plates. Spoon the salsa over the nachos, then add spoonfuls of sour cream and scatter the jalapeños and scallions on top, if using. Eat right away.

    • ½ cup jarred salsa
    • ¼ cup sour cream
    • 2 tbsp pickled jalapeño slices
    • 2 scallions