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Black Bean, Salsa and Sour Cream Nachos


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  • 1 10 oz bag yellow or blue corn tortilla chips
  • 1 15 oz can black beans, drained
  • 1/3 c sliced green onions
  • 12 oz shredded Mexican cheese blend
  • 3 small tomatoes, finely chopped
  • 1/4 c finely chopped red onion
  • 2 T chopped cilantro
  • 1 clove garlic, minced
  • 1 T fresh lime juice
  • 1/8 t salt
  • 1/2 c light sour cream


Servings 8


Step 1

Preheat oven to 450. 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 mins) or microwave on high 4-6 mins.

Meanwhile, in a med bowl, mix tomatoes, red onion, cilantro, garlic, lime juice and salt.

Top nachos with tomato mixture. Mound sour cream in the middle.


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