Black Bean Nachos With Melted Jack And Avocado

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Beans · vegetarian, high-protein

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Ingredients

• 4 oz tortilla chips
• 3 cans (15 oz), drained canned black beans
• 1 1/4 cups pepper jack, shredded
• 3/4 cup sharp cheddar, shredded
• 1/2 cup salsa
• scant 1/2 cup sour cream
• 1 small, diced avocado
• 3/4 cup frozen corn
• 1/4 cup pickled jalapenos
• 2, sliced scallions
• 1, cut in wedges lime
• 1 tsp each cumin, chili powder and salt

Method (tap to check — screen stays awake)

1. Heat the broiler. Warm the beans in a saucepan with the cumin, chili powder, salt and a splash of water, mashing about a third of them so the mixture thickens and clings to the chips.
2. Char the corn in a dry hot skillet for 4 minutes, shaking occasionally, until spotted black.
3. Layer half the chips on a sheet pan with half the beans, corn and both cheeses, then repeat - two shallow layers beat one deep pile, where the bottom chips never see cheese.
4. Broil 3 to 4 minutes until the cheese is bubbling and just browning, then finish with avocado, salsa, sour cream, jalapenos, scallions and lime.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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