Refried Bean Nachos
These Refried Bean Nachos are super easy made right on a sheet pan. Refried beans spread on crispy tortilla chips topped with tons of melty cheese, onions, tomatoes, fresh cilantro, avocado, and a limey sour cream. It’s a great vegetarian nacho appetizer that even meat eaters will love.
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Servings: 4 servings
Ingredients
- ½ bag corn tortilla chips
- 8 oz refried beans
- ½ cup salsa
- 1 cup monterey jack cheese shredded
- 1 cup sharp cheddar cheese shredded
- 1 roma tomato diced
- ½ small red onion diced
- ⅓ cup sour cream
- 1 tablespoon lime juice
- 1 avocado sliced
- 1 tablespoon fresh cilantro
Instructions
- Preheat your oven to 425℉.
- In a small bowl mix together the refried beans and salsa.
- Line a large baking sheet with parchment paper. Spread small spoonfuls of the refried bean mixture onto individual chips and place on the baking sheet in a single layer. Sprinkle cheese overtop. Repeat for a second layer of chips and cheese.
- Bake the chips for 10 minutes or just until the cheese melts.
- Right out of the oven sprinkle the onions, tomatoes, cilantro, and avocado evenly around. Then combine sour cream and lime juice and drizzle all over as desired.
Notes
- Work in layers. Don’t you hate it when you eat nachos and once that first layer is eaten the second is completely bare and you’re basically just eating plain chips? Same. To avoid that, work in layers of chips, beans, and cheese. A single layer of chips - beans - cheese - repeat layers.
- To avoid soggy nachos, eat them once they’re fresh out of the oven! What usually makes them soggy is letting them sit for a while and the chips absorb the moisture of all the toppings.
- The best cheese for nachos – I like to use a blend of cheese for nachos, specifically ones with rather sharper/distinct flavor as opposed to mellow. So monterey jack and sharp cheddar are a perfect pairing. Avoid cheeses like mozzarella and provolone.
- The easiest way to spread refried beans on nachos is to simply take a butter knife, back of a spoon, or small spatula and spread gently.
- You can make your own refried beans, this recipe here is a great simple option.
- If you want to skip using refried beans and simply sprinkle a can of beans all over the nachos that’s totally fine - the best kind of beans for nachos are black beans or pinto beans. Drain and rinse them before putting them on the nachos. I like to do chip-bean-cheese-bake that way the melted cheese kind of holds them in place.
- If you don't want any chunks of bean, pulse the canned refried beans and salsa together in a food processor.
Nutrition Estimate
Calories: 579kcal | Carbohydrates: 43g | Protein: 21g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.03g | Cholesterol: 65mg | Sodium: 1032mg | Potassium: 529mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1035IU | Vitamin C: 10mg | Calcium: 510mg | Iron: 2mg