Pinto Bean Nachos

8 Reviews
ADD YOUR REVIEW
Photo: Randy Mayor; Styling: Melanie J. Clarke
Yield:
6 servings
By Martha Rose Shulman
January 2005
RECIPE BY Cooking Light

Garlic and cumin-infused refried beans top freshly baked tortilla chips, which are sturdy and hold up well under the assortment of toppings. You can use black beans in place of pinto beans, if you prefer. If the bean mixture is too thick, stir in a little hot water.

Ingredients

  • 12 (6-inch) corn tortillas, quartered
  • Cooking spray
  • 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 (4 ounces) crumbled queso fresco
  • 1 cup bottled salsa
  • 1 cup diced peeled avocado
  • 6 tablespoons chopped fresh cilantro

Nutritional Information

  • Calories 344
  • Caloriesfromfat 27%
  • Fat 10.5g
  • Satfat 2.2g
  • Monofat 4.8g
  • Polyfat 2.3g
  • Protein 13.5g
  • Carbohydrate 52.4g
  • Fiber 11.7g
  • Cholesterol 6mg
  • Iron 3.9mg
  • Sodium 723mg
  • Calcium 232mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake at 425° for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.

Step 3

Heat oil in a medium saucepan over medium-high heat. Add cumin, chili powder, and garlic; cook for 30 seconds, stirring constantly. Add pinto beans, and bring to a boil, stirring frequently. Reduce heat to medium, and simmer 10 minutes. Partially mash bean mixture with a potato masher until slightly thick. Place 8 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.

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Ratings & Reviews

Good

Christine
March 31, 2016
Good and filling. It was better with a squeeze of lime. Quick weeknight meal.

Filling

Debbie17
November 09, 2015
Totally enjoyable and very filling. I used canned fat free refried beans. Would gladly make this again.

annechap59's Review

tabbytrap
August 23, 2013
Great recipe, and very easy.

Debbie17's Review

annechap59
August 02, 2012
This recipe was great, although I did not follow the recipe fully. I only had dark kidney beans in the house, so I subbed them. I made the chips as directed and then topped the beans off with a little shredded mex-blend cheese so that it would appeal to my young boys. Still MUCH healthier than real nachos. My five-year-old said, "Mom, I devoured those nachos, they were so good!"

epestrad's Review

veryslowcook
March 17, 2011
These were SUPER yummy! I was a little skeptical of this recipe, because of the canned pinto beans (which is practically unheard of in my family), but "infusing" it with chili power, cumin, and garlic seemed to really help. One of the best things about this recipe is that it can cook in 20 minutes!

kdfoodE's Review

ilovemuchrooms
August 24, 2010
I made this for lunch today and it was so good! I added a little salt to the beans, then layered it on top of the home made chips, put shredded chicken on top, then sprinkled on the cheese. Melted that in the still-hot oven, then topped it with corn and poblano salsa, a lime-sour cream sauce, and sliced green onion. A dish worthy of Super Bowl dinner!

ilovemuchrooms's Review

kdfoodE
May 21, 2010
This was a good and healthy recipe, but thought it was going to have a little more flavor. I made homemade salsa and chips which was a nice touch. It was my first time making both and CANT believe i have been wasting my money on store bought...it was soooo easy and tasted so fresh. Good for light dinner of to make for a party too.

tabbytrap's Review

epestrad
February 28, 2010
Used black beans instead of pinto and omitted the cilantro and avocado. Easy and tasty. We served it with a Mexican bean soup and it was enough for about 2 people.