Touchdown Nachos Black Beans

My roommate in college used to make these massive sheet pan nachos every Sunday during football season, and the smell of melting cheese and cumin would waft under my bedroom door until I had no choice but to wander into the kitchen. She taught me the secret was warming the beans with spices first instead of just dumping everything on cold, and honestly that one detail changed my entire nacho game forever.

Last Super Bowl, I made triple batches for a party and watched two grown men argue over who got the corner pieces with the most cheese coverage. Now my friends request these for every gathering, birthday, or random Tuesday when cravings hit hard.

Ingredients

• 300 g (10 oz) tortilla chips: Sturdy chips that wont collapse under all those toppings
• 1 can (400 g/15 oz) black beans, drained and rinsed: The creamy base that holds everything together
• 1 cup (165 g) sweet corn kernels: Adds little bursts of sweetness between the savory bites
• 1 small red onion, finely diced: Because raw onion on top hits different than cooked onion in the beans
• 1 medium jalapeño, thinly sliced: Optional but honestly recommended for that little kick
• 200 g (2 cups) shredded cheddar or Mexican blend cheese: Get the good stuff that melts into pools
• 1 medium tomato, diced: Fresh pop against all that warm cheese
• 1/4 cup chopped fresh cilantro: The bright finish that cuts through the richness
• 1 ripe avocado, diced or sliced: Creamy contrast to the crispy chips
• 1/2 cup sour cream: Cool and tangy to balance the spice
• 1/2 cup salsa or pico de gallo: Extra moisture and flavor on top
• Lime wedges: That final squeeze makes everything sing
• 1 tsp ground cumin: Earthy depth in the bean mixture
• 1/2 tsp smoked paprika: Subtle smokiness that tastes like you spent hours on this
• 1/2 tsp chili powder: Just enough warmth without overwhelming
• Salt and pepper: Essential for bringing all the flavors forward
• 1 tbsp olive oil: For sautéing the onions and beans

Instructions

Heat things up:

Preheat your oven to 200°C (400°F) and grab your largest baking sheet or that ovenproof platter you never use enough.

Sauté the aromatics:

Heat olive oil in a skillet over medium heat, add diced red onion, and cook until softened and fragrant, about 2 minutes.

Season the beans:

Add black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir everything together and let it cook for 2 to 3 minutes until heated through and smelling amazing.

Build your foundation:

Arrange tortilla chips in a single layer on your baking sheet, overlapping slightly but not so much that you have bare patches.

Add the good stuff:

Spoon the warm bean and corn mixture evenly over the chips, then sprinkle shredded cheese all over the top. Add sliced jalapeños if you want that extra heat.

Melt it all together:

Bake for 8 to 10 minutes until the cheese is completely melted and starting to bubble in spots. Watch closely so nothing burns.

Pile on the freshness:

Remove from oven and immediately scatter diced tomato, avocado, cilantro, dollops of sour cream, and salsa all over the top.

Get it to the table fast:

Serve right away with lime wedges on the side so everyone can squeeze their own.

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These nachos have saved more last minute gatherings than I can count, turning what was supposed to be a boring movie night into something that felt intentional and special. Theres something about digging into a loaded platter together that makes people forget their phones exist for a while.

Make It Your Own

Ive tried so many variations over the years, but my personal favorite addition is pickled red onions scattered on top for that tangy crunch that cuts through all the cheese. Sometimes I'll roast sweet potato cubes and toss them in with the beans if I want something that feels slightly more substantial.

Serving Strategy

The trick to keeping these from becoming a sad soggy situation is putting out fresh chips alongside the loaded platter once people have demolished the best parts. I learned this the hard way after watching guests politely pick at cheese soaked remnants instead of asking for more.

Leftover Hacks

If you somehow end up with leftovers (which rarely happens in my experience), they actually make an incredible breakfast the next day. Just pop the whole tray back in the oven until everything warms through again, then fry a couple of eggs to put on top.

• Keep your toppings separate until the last possible second
• Line your baking sheet with parchment for easier cleanup
• Double the recipe because people always eat more than you expect

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Hope these become your go to for every celebration, random craving, or I dont know what to cook situation. Theres pure joy in digging into a platter this generous with people you love.

Recipe FAQs

→ Can I make this dish vegan?

Yes, use plant-based cheese and dairy-free sour cream to keep it fully vegan without compromising flavor.

→ How do I add extra crunch to the dish?

Try adding sliced radishes or pickled onions on top for an extra layer of texture and zing.

→ Can I substitute the black beans?

Other beans like pinto or kidney beans can be used, adapting the flavor to your preference.

→ What spices give this dish its flavor?

Ground cumin, smoked paprika, and chili powder provide a warm, smoky, and mildly spicy profile enhancing the beans and corn.

→ Is this suitable for gluten-free diets?

Yes, if gluten-free certified tortilla chips are used, the dish remains gluten-free.

→ What drinks pair well with this platter?

Crisp lagers or lime margaritas complement the rich and spicy flavors beautifully.