Baked Black Bean Nachos

Baked Black Bean Nachos. Layers of crisp blue corn chips, Monterey Jack cheese, refried black beans, and topped with pico de gallo. Delicious.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Servings
Author Anna Hettick


  • 1 14.5 oz can black beans drained & rinsed
  • 1 heaping spoonful of adobo paste/sauce
  • 1 tbsp minced garlic
  • Garlic salt onion salt, salt, & pepper to taste
  • 1 bag blue corn chips
  • 2 cups Monterey Jack cheese shredded
  • Pico de gallo


  1. Preheat oven to 350.
  2. Heat 1 tbsp cooking oil in a skillet/frypan
  3. Add black beans, garlic, and seasonings, mix,
  4. When heated through, add adobo paste & about 1 cup of water. The heat and water will eventually thin out the adobo paste, you will have to stir and work it in a lot.
  5. Once the adobo paste has thinned out, use a potato masher to mash the beans.
  6. Layer about half the bag of blue corn chips in a single layer on a baking sheet.
  7. Drop spoonfuls of the refried black beans, you may need to add a bit of water to the beans to thin them back out.
  8. Sprinkle half the cheese over the beans/chips.
  9. Repeat your layers! Chips, beans, cheese.
  10. Bake the nachos for 5-10 minutes until the cheese is nice and melty.
  11. Remove from oven, add pico de gallo.
  12. Serve immediately, unfortunately these do not save well at all.
  13. Enjoy!