Black Bean Nacho Bake Recipes

BLACK BEAN NACHOS

Steps:

• 1. Arrange top oven rack 6" from top heat source. Heat broiler.
• 2. Arrange tortilla chips in single layer in 12" skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
• 3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.

CHEESY BLACK BEAN NACHOS

Steps:

• Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.

BLACK BEAN NACHO BAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine macaroni and beans. In a small bowl, combine soup and milk; stir into macaroni mixture. , Transfer to a greased 8-in. square baking dish. Cover and bake 25 minutes. Uncover; sprinkle with tortilla chips and cheese. Bake 5-10 minutes longer or until pasta is tender and cheese is melted.

ONE-PAN NACHOS WITH BLACK BEANS

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the tortilla chips over two-thirds of the tray, spoon most of the salsa on top and scatter over half of the cheese.
• Mix the remaining salsa with the red pepper and beans, and tip onto the empty third of the tray. Scatter over the rest of the cheese. Bake for 10-15 mins or until the cheese has melted. Scatter the avocado over the beans and add dollops of the soured cream to serve.

NACHO BAKED VEG WITH CRISPY BLACK BEANS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Transfer the potatoes, cauliflower and red onion to a large, rimmed baking sheet and drizzle with the olive oil.
• In a small bowl, combine the chili powder, ground cumin, garlic powder, smoked paprika, dried oregano and onion powder. Sprinkle over the vegetables and season with salt. Toss to coat and spread into an even layer. Bake for 25 minutes.
• Add the black beans and stir. Continue to bake for another 10 to 15 minutes, or until the veg are tender and golden and the black beans have begun to split and get crispy.
• Top with the grated cheese and return to the oven for another 5 to 10 minutes, or until the cheese is melted and lightly golden brown.
• Top with feta, avocado, green onions, pickled jalapeños and cilantro, if desired. Serve with salsa and yogurt or skyr on the side as well as a few lime wedges and hot sauce.

QUICK AND EASY BLACK BEAN NACHOS VEGETARIAN

Steps:

• Pre-heat oven to 350
• Put black beans, turkey chili chili and taco seasoning in small sauce pan. Heat until warm.
• Spread tortilla chips on cookie sheet.
• Spoon bean mixture over chips.
• Sprinkle with cheese.
• Bake until cheese is melted approixmately 10-15 minutes.
• Top with salsa and sour cream.

BEAN CRUNCHWRAP SUPREME

Steps:

• Place black beans and taco seasoning in a small microwaveable bowl. Stir in taco seasoning. Heat for 30 seconds.
• Place the large tortilla on a clean work surface. Spoon beans in the center. Spread cheese sauce over the beans.
• Place tostada shell on top of the the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
• Center the small street-size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
• Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the wrap and cook 3 minutes more. Serve with taco sauce if desired.

BLACK BEAN NACHO BAKE

Steps:

• In a bowl, combine macaroni and beans. Combine soup and milk; stir into macaroni mixture. Transfer to a greased 8-in. square baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with tortilla chips and cheese. Bake 5-10 minutes longer or until cheese is melted.

CHEESY LENTIL-AND-BLACK-BEAN NACHOS

Steps:

• Preheat oven to 375°F. In a medium saucepan, cook mushrooms over medium-high heat, stirring occasionally, until liquid evaporates and they're browned in places, 4 to 5 minutes. Add oil, 1 cup onion, garlic, and chopped chile; cook until softened, 5 to 6 minutes.
• Add chili powder, 1 3/4 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 2 minutes more. Stir in lentils, crushed tomatoes, and 3 cups water. Bring to a boil, then reduce heat to low and simmer, partially covered, until lentils are tender and sauce has thickened slightly, 25 to 30 minutes. Stir in beans; cook until warmed through, 1 to 2 minutes. Season with salt and pepper.
• Spread half of tortilla chips in an even layer on a rimmed baking sheet. Top evenly with half each of lentil mixture and cheese. Repeat with remaining chips, lentil mixture, and cheese. Bake until cheese melts, 8 to 10 minutes. Top with tomatoes, cilantro, remaining 1/2 cup onion, and sliced chile; serve immediately with a squeeze of lime.

ULTIMATE BLACK BEAN NACHOS

Steps:

• Preheat oven to broil at 375 degrees.
• Place tortilla chips on an oven-safe baking sheet.
• Drain black beans and corn.
• Combine with Salsa and green onions.
• Top each chip with 2 tablespoons black bean mixture.
• Sprinkle with cheese.
• Heat in oven 3-5 mnutes or until cheese melts.
• Garnish with chopped tomatoes and serve immediately.

BLACK BEAN NACHO BAKE

Steps:

• In a bowl, combine macaroni and beans. Combine soup and milk; stir into macaroni mixture. Transfer to a greased 8-in. square baking dish. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with tortilla chips and cheese. Bake 5-10 minutes longer or until cheese is melted.