Description
This Corn and Black Bean Weeknight Nachos recipe offers a quick and flavorful meal featuring roasted corn and black beans layered on thick tortilla chips. Topped with melted Monterey Jack and cheddar cheeses, fresh jalapeños, radishes, pickled onions, and vibrant garnishes like cilantro, diced tomatoes, shredded lettuce, avocado, and lime wedges, this dish is a perfect powerhouse meal ready in just 35 minutes using your oven and optional pressure cooker.
Ingredients
Scale
Main Ingredients
- 2 ears corn, husked and cleaned
- 15 oz black beans, drained and rinsed
- 1 large poblano pepper, seeded and diced
- 1 white onion, minced
- 1 bag (12 oz) thick-style tortilla chips
- 2 cups Monterey Jack cheese, coarsely grated
- 2 cups cheddar cheese, coarsely grated
- Oil or nonstick spray for greasing sheet pan
- Jalapeño, thinly sliced
- Radishes, thinly sliced
- Lime juice and salt for pickling onions
- Fresh cilantro, chopped
- Diced tomatoes
- Shredded lettuce
- Sliced avocado
- Lime wedges for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) to get ready for roasting the vegetables and baking the nachos.
- Roast Corn and Poblano: Place the husked corn ears and diced poblano pepper on a baking sheet. Roast them in the oven for 20 minutes, turning occasionally, until they are lightly charred for enhanced flavor.
- Prepare Roasted Ingredients: Allow the roasted corn and poblano to cool slightly. Then, cut the kernels off the corn cob and dice the poblano into smaller pieces.
- Prep Baking Sheet and Chips: Spray a sheet pan with nonstick spray or brush it lightly with oil to prevent sticking. Spread the tortilla chips evenly across the sheet pan to create the base layer for the nachos.
- Assemble Nachos: Evenly scatter the roasted corn kernels, black beans, and diced poblano over the chips. Generously top with the Monterey Jack and cheddar cheeses for a perfect melty topping.
- Bake Nachos: Place the assembled nachos into the preheated oven and bake for about 10 minutes, or until the cheeses have melted and are bubbling.
- Add Fresh Toppings: Remove the nachos from the oven. Top with thinly sliced jalapeños, radishes, and the pickled onions made from white onion, lime juice, and salt.
- Garnish and Serve: Finish with a garnish of fresh cilantro, diced tomatoes, shredded lettuce, sliced avocado, and lime wedges. Serve immediately for the best texture and flavor.
Notes
- Use thick tortilla chips to avoid sogginess when baking.
- For leftovers, store chips and toppings separately to maintain chip crispness.
- You can freeze the black bean and roasted corn mix for quick meals later.
- Pickled onions add a nice tangy crunch and can be prepared ahead of time.
- The pressure cooker can be used optionally for reheating toppings or for preparing dried beans if avoiding canned.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: corn nachos, black bean nachos, vegetarian nachos, pressure cooker nachos, weeknight meal, Mexican snacks, roasted corn nachos, quick nachos
