Baked Bean Nachos (Printable Version)

Crispy chips topped with savory beans, melted cheddar and Monterey Jack, plus fresh tomatoes, avocado, and zesty toppings.

# What You'll Need:

→ Chips & Beans

01 - 7 oz tortilla chips
02 - 14 oz canned baked beans, drained slightly

→ Cheese

03 - 5 oz shredded cheddar cheese
04 - 1.75 oz shredded Monterey Jack cheese

→ Fresh Toppings

05 - 1 medium tomato, diced
06 - 1 small red onion, finely chopped
07 - 1 jalapeño, thinly sliced
08 - 2 tablespoons chopped fresh cilantro
09 - 1 ripe avocado, diced
10 - 1/3 cup sour cream

→ Optional Extras

11 - Lime wedges, for serving
12 - Hot sauce, to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Spread tortilla chips evenly across the prepared baking tray.
03 - Spoon baked beans evenly over the chips, ensuring good distribution.
04 - Sprinkle both cheddar and Monterey Jack cheeses generously over the beans and chips.
05 - Bake for 12–15 minutes until the cheese is bubbling and golden brown.
06 - Remove from oven and immediately top with tomato, red onion, jalapeño, cilantro, and avocado.
07 - Drizzle with sour cream and serve with lime wedges and hot sauce on the side.

# Expert Insights:

01 -
  • The sweet savory beans create this incredible flavor contrast with sharp cheddar that you never knew you needed
  • Everything comes together in under 30 minutes making it perfect for impromptu gatherings or solo comfort food nights
02 -
  • Work quickly once the nachos come out of the oven because that cheese window is small and nobody wants lukewarm nachos
  • The combination of baked beans and cheese thickens as it cools so serve immediately while everything is still bubbling and gooey
03 -
  • If your chips start getting soggy in the oven, try broiling for the last 2 minutes to recrisp them before adding toppings
  • The contrast between warm beans and cold fresh toppings is what makes this recipe special so do not skip that element

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