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Baking sheet filled with pinto bean nachos, served with sour cream, guacamole, and salsa.
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4.75 from 4 votes

Crave-Worthy Pinto Bean Nachos

Throw together these epic vegetarian nachos with pinto beans and watch mouths around you start to water. A perfect way to feed your favorite crowd!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Snack
Cuisine: American
Keyword: pinto bean nachos, vegetarian nachos
Servings: 6
Calories: 338kcal
Author: Monica | Nourish and Fete

Ingredients

  • 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 any color, diced
  • cilantro for garnish
  • guacamole, salsa, sour cream, etc. for serving

Instructions

  • 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!

Notes

  • 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.

Nutrition

Calories: 338kcal | Carbohydrates: 26g | Protein: 12g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 37mg | Sodium: 379mg | Potassium: 157mg | Fiber: 2g | Sugar: 1g | Vitamin A: 956IU | Vitamin C: 25mg | Calcium: 343mg | Iron: 1mg