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Black Bean Chili Nachos

  • Author: Linda


These Sheet Pan Black Bean Chili Nachos is an easy dinner or the ultimate party snack — you choose! Crispy, crunchy, salty, packed with flavor, and vegetarian-friendly.


  • 1 small onion, cubed
  • 1 bell pepper, cubed
  • 1 carrot, cubed
  • 11/2 cups corn kernels
  • 1/2 cup chopped celery
  • 2 tbs olive oil
  • 1 can (28 oz) tomatoes
  • 1 can (15 oz) black beans
  • 2 teaspoons ancho chili
  • 2 teaspoons cumin
  • 5 teaspoons dried oregano
  • Jalapeno, seeded and sliced
  • 1/4 cup chopped fresh cilantro
  • Salt, to taste
  • Pepper, to taste
  • Your favorite tortilla chips (I use Beanitos)
  • Monterey Jack Cheese
  • Mashed avocado, optional


  1. In a pan, add the olive oil, onion, bell pepper, and carrot on a medium-high heat. Cook for 3-5 minutes.
  2. Add the corn, celery, tomatoes, and black beans. Reduce the heat to low and simmer until the tomato juices are lightly thickened, about 7-10 minutes.
  3. Add the chili powder, cumin, oregano, and adjust your seasoning with salt and pepper. Set aside.
  4. Preheat the broiler to 400F.
  5. Arrange a layer of tortilla chips on a baking sheet.
  6. Scatter a generous serving of the chili and shredded cheese over the chips.
  7. Place under the broiler between 3-5 minutes or until the cheese is melted.
  8. Remove from the oven, let cool slightly, then top with sliced jalapeno, fresh cilantro, and avocado.