Nachos. That word alone is going to grab your attention because who doesn’t truly love a big loaded plate of nachos?
These Loaded Bean Nachos are out of this world delicious! With both a homemade tomato salsa and guacamole, these are a flavour powerhouse! What else are in the nachos?
Crispy golden corn chips
Bean medley
Cheese
Sour cream
All the nacho classics!
I call these loaded bean nachos because I used a can of mixed beans and they were so delightful. You can use which ever beans you wish though, black beans are always a must of course. I made a little mistake though, I forgot to add corn kernels! I had them in my refrigerator all ready to go but I forgot to add them on top before I photographed this deliciousness. So, please if you would like to add add, go ahead, it’s yummy 🙂
I made these loaded bean nachos ahead of Grand Final weekend for the AFL, game day food is super fun right? I had to do a trial run before actually making them on the day haha, or that’s what I’m telling myself! Also, I wanted to share with you a great share-food idea! Nachos are always, always a winner!
Enjoy friends!
Loaded Bean Nachos
Ingredients
Tomato Salsa
- 1 large tomato diced
- 1/2 medium red onion diced
- 2 stalks spring onion thinly sliced
- 1/2 small red chilli seeds removed and diced small
- Small handful fresh parsley or coriander roughly chopped
- 1 1/2 tsp apple cider vinegar
- Salt and pepper to taste
Guacamole
- 1 large ripe avocado skin and pit removed
- 1/4 red onion roughly chopped
- Juice of half a lime
- 1 small clove garlic
- Small handful fresh parsley or coriander roughly chopped
- 1/2 tsp apple cider vinegar
- Salt and pepper to taste
- 1/2 Tbsp water if needed
Toppings/Fillings
- 1 large packet corn chips
- 1 x 400g canned mixed beans or beans of choice, drained
- 1 cup frozen or fresh grated tasty cheese
- 1/2 cup sour cream
- Fresh lime wedges
Instructions
Tomato Salsa
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In a mixing bowl, combine all chopped vegetables. Drizzle over vinegar and season with salt and pepper. Mix until well combined, set aside.
Guacamole
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In a high-speed blender, add all guacamole ingredients, except the water. Blend on high until well combined, adding a little of the water if needed to mix the ingredients together. Set aside.
Toppings/Fillings
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Preheat oven to 180°C (350°F). Using a large round baking tray with small sides or a round pizza pan, line with parchment paper.
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Add half the packet of corn chips into the lined pan.
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Sprinkle half of the mixed beans over the corn chips.
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Sprinkle over half the cheese.
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Repeat, top with remaining corn chips, beans and cheese.
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Heat corn chips, beans and cheese in oven for 5-8 minutes or until cheese has melted and everything is warmed through. Remove from oven.
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Spoon over tomato salsa.
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Dollop over guacamole and sour cream.
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Serve with fresh lime wedges to drizzle.
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Enjoy!
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