It's game day season and that means it's time to make some nachos! Tortilla chips get topped with some seasoned black beans, a creamy cheese sauce and some fresh pico de gallo to ensure tasty goodness in every bite!
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Tailgating or going to a game day party is one of my favorite things about the fall and winter seasons. It's really just an excuse to get together with friends, have a few cocktails and watch football! What could be better for an afternoon of football watching than some nice cheesy nachos?!! These nachos are a game day favorite, but they're just as good for a casual weeknight at home.
I'm a massive cheese fan so these nachos get topped with a gooey cheese sauce to ensure you get cheese with every chip! And while they are ideal for game day, these nachos double as an easy weeknight dinner too!
Contents:
Ingredient Notes
This recipe uses quite a few ingredients, but many of them are pantry staples you may already have on hand. Be sure to review the recipe card below for the full list of ingredients and quantities.
Black beans: I nearly always use canned black beans. You'll need one 15-ounce can.
Salsa: I usually buy fresh salsa from the market for this type of recipe. In most grocery stores you'll find the fresh version in or near the produce section.
Tortilla chips: Everyone seems to have a favorite brand so use what you like best for this recipe. Since there are a lot of toppings involved, these nachos are best with a slightly thicker chip.
Cheese: I generally recommend grating your own cheese since bagged grated cheese contains ingredients to help prevent clumping. It's fine in a pinch, but may not melt as smoothly as freshly grated cheese. You'll need about 5 ounces of cheese. I recommend using about 4 ounces of sharp cheddar and an ounce of either Monterey Jack or mozzarella.
Tips for making this recipe
These nachos involve a couple of steps but they are all pretty easy and the extra effort is well worth it when you taste the result!
- Season the beans. You start this dish by sautéing the onions and garlic, then adding the beans, mashing them slightly with a potato masher, and adding the salsa and lime juice.
- Make the cilantro-lime sauce. Add the sauce ingredients to a small bowl and mix well. Refrigerate until you are ready to use the sauce.
- Make the roux. This cheese sauce starts with a classic roux (a mixture of butter and flour), then you add the milk and heat it up enough to melt the cheese when it's added.
- Stir in the cheese. Add the cheese to the milk mixture and keep stirring it until all the cheese has melted and the sauce is smooth.
Serve. To serve these nachos any dish with sides will work - you want to be sure the cheese isn't running off the plate. I prefer splitting it into two or three servings but they can also be served in one large dish. You'll finish these nachos off by topping them with the tangy cilantro-lime sauce, some pico de gallo, and diced avocados giving you the perfect vegetarian nachos!
Why cheese sauce instead of shredded cheese?
A lot of nachos are made with shredded cheese that gets melted via a broiler or microwave, which is great and melty when it's piping hot, however, not as great when it starts to cool and get hard. You also never seem to get enough cheese to cover all the chips, especially the ones at the very bottom of the pile. So, what's the answer? Cheese sauce!! This isn't the kind of cheese sauce you get if you order nachos at a sporting event. There is no sign of processed cheese here!! I'm talking about creamy, smooth, velvety cheese sauce. The kind that stays warm for a while and covers all the chips so you can get a least a taste of it with every bite.
Serving Suggestions
If you want to create a full game day party menu, some great choices include these Pulled Pork Sliders, this Amber Turkey Chili, this Spinach Dip in a Bread Bowl and this Cheesy Swiss Mushroom Pull-Apart Bread.
If you divide this into two servings each one makes a great weeknight meal!
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Cheesy Black Bean Nachos Recipe
Ingredients
For the black beans:
- 1 tablespoon olive oil
- 1 15 oz can black beans, rinsed and drained
- ½ cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- juice from 1 lime
- ¼ cup fresh salsa
For the Cilantro-Lime Sauce:
- ¼ cup greek yogurt
- ½ teaspoon lime zest
- 1 tablespoon minced green onion
- 2 tablespoons cilantro leaves, minced
- ¼ teaspoon finely minced jalapeno
- ⅛ teaspoon sugar
- pinch of salt
For the cheese sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¾ cup milk, I recommend using 2%
- 1 ¼ cups shredded cheese, I use a combination of sharp cheddar and Monterey Jack.
To serve:
- 10 - 12 oz tortilla chips
- ½ cup pico de gallo
- 1 avocado, diced
- ¼ cup cilantro leaves, chopped
Instructions
Prepare the beans:
- Heat oil in a 10" skillet over medium heat. Add onion and cook for 3 minutes. Add the garlic and cook for an additional minute.
- Add the beans and cook for 3 more minutes.
- Add the spices, cook until fragrant. About 30 seconds. Using a potato masher, lightly mash the beans. Add the salsa and lime juice, stir until well blended. Cook for 5 minutes until mixture begins to thicken. Remove from heat until ready to serve nachos.
Prepare the Cilantro-Lime sauce:
- Mix the yogurt and remaining sauce ingredients in a small bowl. Refrigerate until ready to use.
Prepare the cheese sauce:
- Melt butter in a small saucepan over medium heat. Add flour and cook for one minute, stirring constantly. Add milk and bring to a simmer, stirring constantly until small bubbles form at the edges of the pan. Stir in the cheese and continue cooking until cheese is melted and the sauce becomes smooth. Turn off heat and keep warm until ready to serve.
To serve the nachos:
- Warm the chips slightly be heating them in the microwave for about 20 seconds. Add them to a serving dish or dishes. Top with black beans, cheese sauce and cilantro-Lime sauce. Add pico, avocado and cilantro. Serve immediately.
Danielle @ Follow My Gut
I love love love cheese and these nachos are nicely covered in it. Oh my goodness these look so delicious, great job on the recipe!!!
FoodieGirlChicago
Thanks Danielle!
Patti @ Cooks Recipe Collection
These nachos look amazing! Have to give them a try. Such cute bowls too!
abra
Yum! I want these right now, and it's 10am on a Saturday morning 😉
FoodieGirlChicago
Abra - Nothing wrong with nachos for breakfast! 🙂
Tania @The Cook's Pyjamas
Why have I never thought to put cheese sauce on nachos? That is brilliant! I am so trying that next time.
Platter Talk
This sounds so delicious. You've used so many extra "pick me ups" in your combination of recipes here! I'd be happy to try this right now!
Julie
This sounds like such a fun recipe to make for friends when I'm entertaining.
Andrea @ The Petite Cook
Oh my, I'm totally droooooling! These nachos look amazing!!
Bintu - Recipes From A Pantry
Love all these toppings look so fresh and tasty
Cristie | Little Big H
My little guy and I had nachos at a restaurant the other day and he loved it... I so need to make this for him, it looks so so good.
Lauren
Those nachos look perfect! Definitely giving these a try 🙂
FoodieGirlChicago
Thanks Lauren. They are one of my favorites for fall!
Sandi Davino
I’m making these right now. I had all the ingredients on hand except the cilantro. We will have these as an appetizer while making dinner. I can already tell they will be amazing!