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Loaded Vegetarian Nachos with Black Beans, Roasted Peppers, and Jalapeños
A 50-minute Mexican-American dinner for 4 — 720 calories per serving.
per serving, estimated
A heaping sheet pan of crispy tortilla chips loaded with black beans, roasted peppers, jalapeños, and melted cheese, finished with fresh toppings at the table.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 12 ounces restaurant-style tortilla chips
- 30 ounces canned black beans (two 15-oz cans, drained and rinsed)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¾ teaspoon Kosher salt
- 2 red bell peppers (seeded and cut into 1-inch strips)
- 1 poblano pepper (seeded and cut into 1-inch strips)
- 2 tablespoons olive oil
- ½ cup pickled jalapeño slices
- 12 ounces shredded mexican cheese blend
- ½ cup Sour cream (for serving)
- ¼ cup fresh cilantro (roughly chopped, for serving)
- 2 roma tomatoes (diced, for serving)
- 2 avocados (pitted, sliced or roughly mashed, for serving)
- 2 limes (cut into wedges, for serving)
- 3 scallions (thinly sliced, for serving)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Preheat the oven to 425°F and line a large rimmed sheet pan (or two) with foil. 12 min
- Seed and cut the 2 red bell peppers and 1 poblano pepper into 1-inch strips, toss with 2 tablespoons olive oil and a pinch of salt, and spread in a single layer on the prepared sheet pan. 6 min
- Drain and rinse the two 15-oz cans of black beans, then stir in ½ teaspoon garlic powder, 1 teaspoon cumin, 1 teaspoon chili powder, and ¾ teaspoon kosher salt until evenly coated. 4 min
- Dice the 2 roma tomatoes and roughly chop the ¼ cup fresh cilantro; combine them in a small bowl with a pinch of salt and set aside. 5 min
- Thinly slice the 3 scallions and set aside for serving. 2 min
- Roast the pepper strips at 425°F for 18–20 minutes, flipping once halfway, until softened and lightly charred at the edges. 20 min
- While the peppers roast, pit the 2 avocados and slice or roughly mash them with the juice of 1 lime and a pinch of salt; cut the remaining lime into wedges. 5 min
- Remove the peppers from the oven and switch the oven to broil on high; spread the 12 oz of tortilla chips in an even layer across the sheet pan, then scatter the seasoned black beans and roasted pepper strips evenly over the chips. 3 min
- Scatter ½ cup pickled jalapeño slices over the loaded chips, then cover evenly with all 12 oz of shredded Mexican cheese blend. 2 min
- Timing-sensitive step. Broil on the top rack for 4–5 minutes, watching closely, until the cheese is fully melted and bubbling with lightly golden spots. 5 min
- Slide the nachos onto the table and top with the avocado, pico de gallo, ½ cup sour cream, and sliced scallions; serve lime wedges alongside. 3 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.