Sheet-Pan Cheesy Bean Nachos
In the UK: Cheesy Bean Nachos
- 29 mintotal time
- $1.59£1.41a serving
- 535528calories
- 1920 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Home-baked tortilla wedges heaped with spiced black beans and melted cheddar, topped with fresh tomato salsa.
Ingredients
Serves 4.
- 12 corn tortillas
- 1 (15 oz) can black beans, drained and rinsed
- ¾ cup frozen corn
- 1¼ cups cheddar cheese, grated
- 2 tomatoes, finely chopped
- ¼ red onion, finely chopped
- ½ lime
- ½ cup sour cream
- 1 avocado, diced, to serve (optional)
- 2 tbsp vegetable oil
- salt, to taste
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp chili powder (mild blend)
- ½ tsp garlic powder
Contains: milk. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 400°F. Cut the corn tortillas into 6 wedges each, toss with the vegetable oil and a pinch of salt and spread over two large baking trays in a single layer. Bake for 8–10 minutes, swapping the trays between shelves halfway, until crisp and golden at the edges.
- Meanwhile, roughly mash half the black beans in a bowl with the ground cumin, smoked paprika, chili powder, garlic powder and 2 tablespoons of water, then stir in the rest of the beans and the corn. Tip into a small saucepan and warm on medium heat for 3–4 minutes, stirring, until steaming hot.
- Pile all the wedges onto one tray, overlapping. Spoon over the beans and scatter with the cheddar. Bake for 5–6 minutes until the cheese has melted and is bubbling.
- While it bakes, mix the tomato and red onion with the juice of the lime and a pinch of salt.
- Top the nachos with the tomato salsa, spoonfuls of sour cream and the avocado if using, and serve straight from the tray.
Leftovers: Best eaten straight away; leftover beans and salsa keep separately in the fridge for 2 days.
Ingredients
Serves 4.
- 12 corn tortillas
- 1 × 400 g tin black beans, drained and rinsed
- 100 g frozen sweetcorn
- 150 g mature cheddar, grated
- 2 tomatoes, finely chopped
- ¼ red onion, finely chopped
- ½ lime
- 100 g soured cream
- 1 avocado, diced, to serve (optional)
- 2 tbsp vegetable oil
- salt, to taste
- ½ tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp mild chilli powder
- ½ tsp garlic granules
Contains: milk. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
- Heat the oven to 200°C (180°C fan). Cut the corn tortillas into 6 wedges each, toss with the vegetable oil and a pinch of salt and spread over two large baking trays in a single layer. Bake for 8–10 minutes, swapping the trays between shelves halfway, until crisp and golden at the edges.
- Meanwhile, roughly mash half the black beans in a bowl with the ground cumin, smoked paprika, chilli powder, garlic granules and 2 tablespoons of water, then stir in the rest of the beans and the sweetcorn. Tip into a small saucepan and warm on medium heat for 3–4 minutes, stirring, until steaming hot.
- Pile all the wedges onto one tray, overlapping. Spoon over the beans and scatter with the cheddar. Bake for 5–6 minutes until the cheese has melted and is bubbling.
- While it bakes, mix the tomato and red onion with the juice of the lime and a pinch of salt.
- Top the nachos with the tomato salsa, spoonfuls of soured cream and the avocado if using, and serve straight from the tray.
Leftovers: Best eaten straight away; leftover beans and salsa keep separately in the fridge for 2 days.
Nutrition per serving
| Calories | 535 |
|---|---|
| Protein | 19 g |
| Carbohydrate | 56 g |
| Fat | 28 g |
| Sodium | 441 mg |
| Calories | 528 |
|---|---|
| Protein | 20 g |
| Carbohydrate | 51 g |
| Fat | 28 g |
| Sodium | 472 mg |
Worked out from the ingredients, 304 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.59 a serving in the US (range $1.22–$2.11) and £1.41 in the UK (range £1.08–£1.86). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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