Baked Bean Nachos (Printable version)
Crispy chips layered with baked beans, melted cheese, and fresh toppings for sharing.
# 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
12 - Hot sauce
# Directions:
01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.
02 - Spread tortilla chips evenly across the prepared baking tray in a single layer.
03 - Spoon baked beans evenly over the tortilla chips, distributing them as uniformly as possible.
04 - Sprinkle shredded cheddar and Monterey Jack cheeses generously over the beans and chips, ensuring even coverage.
05 - Bake for 12–15 minutes until the cheese is fully melted, bubbling, and beginning to turn golden brown.
06 - Remove from oven and immediately top with diced tomato, red onion, jalapeño slices, cilantro, and avocado while still hot.
07 - Drizzle with sour cream and serve immediately with lime wedges and hot sauce on the side.
# Expert advice:
01 -
- The sweetness of baked beans balances perfectly with sharp cheddar and fresh toppings
- Ready in 25 minutes flat, making it my go to for unexpected guests
02 -
- Soggy nachos happen when toppings sit too long, so add fresh ingredients right before serving
- Drain the beans just slightly or youll end up with a soggy layer underneath that cheese
03 -
- Use a rimmed baking sheet to prevent cheese drips from smoking up your oven
- Let the nachos rest for just 2 minutes after baking so the cheese sets slightly