Black Bean, Salsa, and Sour Cream Nachos

Tammy T


Got this recipe from my Safeway store. It sounds fresh and delicious! My vegetarian daughter will be able to enjoy this too!


★★★★★ 1 vote

15 Min
10 Min
Convection Oven


  • 10 oz
    bag yellow or blue corn tortilla chips, or a combination of both
  • 15 oz
    can black beans, drained
  • 1/3 c
    sliced green onions
  • 3 c
    shredded mexican four cheese blend
  • 3
    small tomatoes, finely chopped
  • 1/4 c
    finely chopped red onion
  • 2 Tbsp
    chopped cilantro, plus leaves for garnish (cilantro is optional)
  • 1
    clove garlic, minced
  • 1 Tbsp
    fresh lime juice, preferably mexican or key lime
  • 1/8 tsp
  • 1/2 c
    sour cream or to taste

How to Make Black Bean, Salsa, and Sour Cream Nachos


  1. Preheat oven to 450 degrees F. On each of 2 large, ovenproof platters, arrange 1/4 of the chips. Top each chip platter with 1/4 each of beans, green onions, and cheese. Repeat (you should have 2 layers on each platter). Bake nachos until cheese melts (about 8 minutes), or microwave on high 4 to 6 minutes.
  2. Meanwhile, in a medium bowl, mix tomatoes, red onion, cilantro, garlic, lime juice, and salt.
  3. Top nachos with tomato mixture. Mound sour cream in the middle, and garnish with a cilantro sprig.

Printable Recipe Card

About Black Bean, Salsa, and Sour Cream Nachos

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy For Kids
Hashtags: #FRESH #nachos

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