Pinto Bean Nachos Recipe

Name: Pinto Bean Nachos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tortilla Chips; 12 corn tortillas, quartered (6 inch); cooking spray; kosher salt, to taste; Nachos; 1 tablespoon canola oil; 2 teaspoons ground cumin; 1 teaspoon chili powder; 2 garlic cloves, minced; 2 (15 ounce) cans pinto beans, undrained; 1 cup crumbled queso fresco; 1 cup salsa; 1 cup avocado, peeled and diced; 6 tablespoons cilantro, chopped

Servings: persons

Tortilla Chips
12 corn tortillas, quartered (6 inch)
cooking spray
kosher salt, to taste
Nachos
1 tablespoon canola oil
2 teaspoons ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
2 (15 ounce) cans pinto beans, undrained
1 cup crumbled queso fresco
1 cup salsa
1 cup avocado, peeled and diced
6 tablespoons cilantro, chopped

1
Tortilla Chips:
2
Preheat oven to 425 degrees F.
3
Arrange the tortilla wedges in a single layer on a large baking sheet.
4
Lightly coat the wedges with cooking spray.
5
Bake for 5-8 minutes (depending on your oven), or until crisp.
6
Repeat the procedure with the remaining tortilla wedges.
7
Nachos:
8
Heat oil in a medium saucepan or skillet over medium-high heat. Add cumin, chili powder and garlic. Cook for 30 seconds, stirring constantly.
9
Add undrained pinto beans and bring to a boil, stirring frequently. Reduce the heat to medium and simmer for 10 minutes.
10
Partially mash the bean mixture with a potato masher until slightly thick.
11
Place 8 tortilla chips on each of 6 plates. Spoon about 1/2 cup bean mixture evenly over tortilla chips on each plate. Top each serving with about 2 1/2 tablespoons queso fresco, 2 1/2 tablespoons salsa and 2 1/2 tablespoons avocado. Sprinkle each serving with 1 tablespoon cilantro.

444

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Tortilla Chips, 12 corn tortillas, quartered (6 inch), cooking spray, kosher salt, to taste, and more.

Yes, Pinto Bean Nachos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pinto Bean Nachos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions