BBQ Black Bean Nachos (Printable Version)
# What You Need:
→ BBQ Black Beans
01 -
1 tbsp olive oil
02 -
1 small onion, finely chopped
03 -
2 garlic cloves, minced
04 -
1 (15 oz / 425 g) can black beans, drained and rinsed
05 -
¼ cup BBQ sauce
06 -
½ tsp ground cumin
07 -
Salt and pepper, to taste
→ Jalapeño Cheese Sauce
08 -
1 tbsp butter
09 -
1 tbsp all-purpose flour
10 -
¾ cup milk
11 -
1 cup shredded sharp cheddar cheese
12 -
1–2 jalapeños, finely chopped (fresh or pickled)
13 -
Pinch of salt
→ Assembly
14 -
8 oz (225 g) tortilla chips
15 -
¼ cup sliced green onions
16 -
2 tbsp chopped cilantro
17 -
Sour cream or Greek yogurt, for garnish (optional)
18 -
Extra sliced jalapeños, for topping
# Steps to Follow:
01 -
Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté for 3–4 minutes until softened.
02 -
Stir in black beans, BBQ sauce, cumin, salt, and pepper. Simmer for 5 minutes, mashing some beans for a thicker texture. Set aside.
03 -
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
04 -
Slowly whisk in milk, stirring constantly until thickened (about 3–4 minutes). Reduce heat to low and stir in shredded cheddar and chopped jalapeños. Mix until cheese melts and sauce is smooth. Season with a pinch of salt.
05 -
Preheat oven to 375°F (190°C). Spread tortilla chips on a baking sheet or oven-safe platter. Spoon BBQ black beans evenly over the chips. Drizzle generously with jalapeño cheese sauce.
06 -
Bake for 5–7 minutes, just until everything is heated through and edges crisp. Remove from oven and top with green onions, cilantro, and extra jalapeños. Add sour cream if desired.
# Additional Notes:
01 -
For a spicier kick, use pickled jalapeños or add a dash of hot sauce to the cheese sauce.
02 -
Can be made vegan by using plant-based cheese and butter alternatives.
03 -
Add diced avocado or chopped tomatoes for freshness.