Real Recipes From Real Home Cooks ®

black bean, salsa, and sour cream nachos

(1 rating)
Recipe by
Tammy T
Mesa, AZ

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

(1 rating)
yield 8 serving(s)
prep time 15 Min
cook time 10 Min
method Convection Oven

Ingredients For black bean, salsa, and sour cream nachos

  • 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.