It’s hard to imagine prepping for Super Bowl Sunday and not adding these Epic Nachos to the menu. Although I feel confident that you won’t miss the meat on these loaded black bean nachos, you can easily add pulled pork, ground beef, or shredded chicken to this recipe. I love keeping it simple though and offering a vegetarian version because I often serve these alongside my elk chili and smoked dry rub chicken wings. The showstopper in this recipe is definitely the briny hot pink pickled onions. Get the recipe HERE **
watch the video
Epic Nachos
Ingredients
- 1 bag tortilla chips
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack cheese
- 1 15 oz. can black beans rinsed
- 1 jalapeno thinly sliced
- 1 avocado
- 1 pint cherry tomatoes
- cilantro chopped
- sour cream
- pickled onions (recipe link in post above)
Instructions
- Preheat oven to 350F
- On a baking sheet or in a ceramic oven-safe dish put a base layer of tortilla chips and sprinkle liberally with a combination of both shredded cheddar and Monterey Jack cheese.
- Repeat with a second layer of chips and cheese.
- Bake for 10-15 minutes or until the cheese is melted and bubbling.
- Starting with your black beans, layer the rest of the ingredients and finish with sour cream, pickled onions, and chopped cilantro.
- Enjoy!
Feel free to get creative and add any of your favorite traditional or nontraditional toppings. A few of my favorites are roasted corn, salsa verde, or even chipotle peppers for a smoky kick. No matter how you dress it, these epic loaded nachos are sure to be a crowd pleaser on any game day.
