Pinto Bean Nachos Recipe

Craving a quick, flavorful, and vegetarian-friendly weeknight meal? Look no further! This recipe for Pinto Bean Nachos elevates the classic with homemade crispy tortilla chips and a vibrant, chunky pinto bean mixture seasoned with cumin, chili powder, and garlic. Forget the melted cheese – we're topping these nachos with creamy queso fresco, fresh salsa, and avocado for a burst of fresh flavor. Easily customizable, you can use store-bought chips or substitute black beans for a unique twist. Get ready for a delicious and satisfying nacho experience in under 30 minutes!

Prep Time 15 mins

Cook Time 30 mins

Calories 383.1 kcal

Protein 33g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Pinto Bean Nachos

Corn Tortillas
Cooking spray
Kosher Salt
Canola Oil
Ground Cumin
1 teaspoon chili powder
Garlic Cloves
1 (15-ounce) can undrained pinto beans
2 1/2 tablespoons crumbled queso fresco per serving
2 1/2 tablespoons salsa per serving
2 1/2 tablespoons diced avocado per serving
1 tablespoon chopped cilantro per serving

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How to Make Pinto Bean Nachos

**Tortilla Chips:**
Preheat oven to 425°F (220°C).
Cut 6 corn tortillas into 8 wedges each.
Arrange tortilla wedges in a single layer on a large baking sheet. Lightly coat with cooking spray.
Bake for 5-8 minutes, flipping halfway through, until golden brown and crispy. Repeat with remaining tortillas if needed.
**Nachos:**
Heat 1 tablespoon olive oil in a medium saucepan over medium-high heat.
Add 1 teaspoon ground cumin, 1 teaspoon chili powder, and 2 cloves minced garlic. Cook for 30 seconds, stirring constantly.
Add 1 (15-ounce) can of undrained pinto beans and bring to a boil, stirring frequently.
Reduce heat to medium and simmer for 10 minutes.
Partially mash the bean mixture with a potato masher until slightly thickened.
Arrange 8 tortilla chips per serving on 6 plates.
Spoon 1/2 cup of the bean mixture evenly over the chips on each plate.
Top each serving with 2 1/2 tablespoons crumbled queso fresco, 2 1/2 tablespoons salsa, and 2 1/2 tablespoons diced avocado.
Garnish with 1 tablespoon chopped cilantro per serving.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

Fat

Carbs

21g

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Starters Appetizers & Snacks Main Courses Main Dish / Dinner Side Dishes Vegetarian Proteins Bean & Lentil Recipes The Americas American Mexican Healthy Vegetarian Gluten Free Game Day Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Lunch Main Dish Beans Mexican Vegetarian Dietary

Frequently Asked Questions

How long does it take to make Pinto Bean Nachos?

Pinto Bean Nachos takes about 45 minutes from start to finish — roughly 15 minutes to prepare and 30 minutes to cook.

How many calories are in Pinto Bean Nachos?

Pinto Bean Nachos has approximately 383.1 calories per serving, with about 33 g protein, 21 g carbohydrates and 13 g fat.

What ingredients do I need for Pinto Bean Nachos?

The key ingredients for Pinto Bean Nachos are Corn Tortillas, Cooking Spray, Kosher Salt, Canola Oil, Ground Cumin, Chili Powder. See the full list with measurements above.