Black Bean Nachos from GOYA® recipe

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Ingredients

6 ounces tortilla chips
1 (15.5 ounce) can GOYA® Black Beans, drained and rinsed
2 medium tomatoes, cored, seeded, and finely chopped
4 GOYA® Whole Jalapeno peppers, thinly sliced
1 scallion, thinly sliced
1 ½ cups shredded Monterey Jack cheese
Chopped fresh cilantro, for garnish
GOYA® Pico de Gallo, for garnish
Frozen GOYA® Guacamole, thawed, for garnish

Nutrition Info

Directions

  1. Arrange top oven rack 6 inches from top heat source. Heat broiler.

  2. Arrange tortilla chips in single layer in 12-inch skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.

  3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.

Recipe Yield

4 servings

Recipe Note

Crisp tortilla chips are topped with black beans, chopped tomatoes, jalapeno pepper slices, and shredded cheese, then broiled until cheese is bubbly. Serve with pico de gallo and gaucamole for a quick and tasty snack.

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