Black Bean Nachos Recipe

Black Bean Nachos
submitted by sumit at


Preparation Time20 MinCooking Time1 Hr 10 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyCuisine
Main Ingredient


 Dried black beans8 Ounce, soaked overnight and drained (250 Gram)
 Vegetable oil2 1⁄2 Tablespoon
 Onion1 , chopped
 Garlic2 Clove (10 gm), crushed
 Fresh hot red chili2 , chopped
 Ground cumin1 Teaspoon
 Vegetable stock8 Fluid Ounce (1 Cup Or 250 Milliliter)
 Mozzarella cheese4 Ounce, grated (125 Gram)
 Fresh red chilies6 , cut into thin strips (Mild Variety)
 Corn chips/Fried corn tortilla pieces8 Ounce (250 Gram)

Nutrition Facts

Serving size: Complete recipe

Calories 2814 Calories from Fat 1369

% Daily Value*

Total Fat 153 g235%

Saturated Fat 32.4 g162%

Trans Fat 0 g

Cholesterol 89.6 mg

Sodium 2432.4 mg101.3%

Total Carbohydrates 279 g93%

Dietary Fiber 47.4 g189.5%

Sugars 16.1 g

Protein 93 g186.7%

Vitamin A 30.6% Vitamin C 213.7%

Calcium 109.4% Iron 80.2%

*Based on a 2000 Calorie diet


1. Place beans in a saucepan and pour over fresh cold water to cover by 5 cm/2 in. Bring to the boil and boil for 10 minutes. Reduce heat, cover and simmer for 45 minutes or until beans are tender. Drain.
2. Heat 1/2 tablespoon oil in a frying pan over a medium heat, add onion, garlic, hot chilies and cumin and cook, stirring, for 3 minutes or until onions are soft. Add half the beans and cook, mashing (a) to form a coarse puree. Add remaining beans and stock, simmer for 5 minutes or until mixture reduces and thickens.
3. Transfer bean mixture to an ovenproof dish, sprinkle with cheese (b) and bake at 180°C/350°F/Gas 4 until cheese melts.
4. Heat remaining oil in a frying pan until very hot, cook mild chilies for 2 minutes or until crisp. Drain on absorbent kitchen paper. To serve, arrange corn chips around bean mixture, then scatter with fried chili strips.