Crave-Worthy Pinto Bean Nachos
Throw together these epic vegetarian nachos with creamy pinto beans, crunchy bell pepper, toasted bubbling cheese, and your favorite toppings, and watch mouths start to water!
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One stumbling block for people who are interested in reducing their meat consumption, for any reason, can be snacks and meals like tacos or enchiladas that you may traditionally envision topped or filled with beef, pork, or chicken. Fortunately, if you’re going the flexitarian or vegetarian path, there are lots of equally delicious alternatives!
Guaranteed, no one will be asking any questions when you bring out a sheet pan piled high with warm tortilla chips, creamy baked pinto beans, and toasty bubbling cheese. They certainly won’t be missing the meat. They might wonder if there’s a second tray, because the first is likely to disappear really fast.
Ingredients and shopping tips
Here’s what you’ll need to bring pinto bean nachos into your life. See the full recipe below for detailed amounts and instructions.
- Tortilla chips – thick, substantial ones that won’t break under the weight of the toppings. Some of our favorites include Food Should Taste Good multigrain chips, Trader Joe’s quinoa and black bean-infused chips, or the ones made by Whole Foods in-house.
- Pinto beans – 1 can. Highly recommend pinto beans here because they maintain a creamy texture when baked at high heat. Black beans can pinch hit if needed, but they’re liable to dry out and be a bit brittle, so pick up the pintos if you can.
- 4 ounces each of cheddar and Monterey Jack cheese – shred it yourself for the best texture, but pre-shredded’s not going to be a deal-breaker here. It’s still cheese. 🙂
- 1 bell pepper – any color you like.
- Cilantro – for garnish.
Put ’em together
I think we know how to assemble nachos, right? Just in case, see below.
Serve, and enjoy!
Crave-Worthy Pinto Bean Nachos
- 8 ounces sturdy tortilla chips
- 1 15 ounce can pinto beans drained and rinsed
- 4 ounces cheddar cheese shredded (about 1 cup)
- 4 ounces Monterey Jack cheese shredded (about 1 cup)
- 1 medium bell pepper diced
- cilantro for garnish
- guacamole salsa, sour cream, etc., for serving
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper. Arrange tortilla chips in a single layer, minimizing any gaps.
- Sprinkle the chips evenly with the beans, followed by both cheeses, then by the pepper. Repeat with an extra layer if desired, following the same order: chips, beans, cheese, pepper.
- Bake for about 10 minutes, until the cheese is melted and bubbling. While the nachos bake, chop a bit of cilantro and prep your toppings.
- Remove nachos from the oven, sprinkle with a bit of cilantro, and serve right away. We like the toppings in small bowls on the side; you can also dollop guacamole or sour cream across the nachos in large dots. Recommend keeping the salsa separate, to keep the chips crisp. Dig in and enjoy!
- Be sure to use thick, sturdy tortilla chips. You don’t want them to shatter under the weight of the toppings! Some of our favorites include Food Should Taste Good multigrain chips, Trader Joe’s quinoa and black bean infused chips, or the ones made by Whole Foods in-house.
- Shredding your own cheese from a block results in the best melting and gooey texture, but if you’re pressed for time, using pre-shredded cheese isn’t a deal-breaker here.
- Lining the baking sheet with parchment is optional but it does make clean-up a breeze.