Vegetarian nachos with black beans and corn are super fast to make (under 30 minutes!) and they’re sure to satisfy those nacho cravings for an easy weeknight meal or a fun appetizer at your next party.

Black Bean and Corn Enchilada Nachos

How is it that some weeks my menu planning skills go completely out the window? OK, so I take that back. Maybe not completely out the window but rather altered considerably. 

I go from having 6 strong meals and a leftover night to a Sunday night that sounds a little like this:

T: “Well, I was going to make eggplant…”
K: “Eggplant?” (scrunched face)
T: “Yeah, remember those pitas we made a few weeks ago? But the eggplant takes a while to cook…”
K: “Oh. (pause) I could really go for a burger.”

And so I totally sabotaged dinner that night and we ended up at the bar & grill down the street from the house; me with shrimp fajitas and him with a gigantic burger.  At least I finished my [98%] meatless month out strong.

Black Bean and Corn Enchilada Nachos

These black bean and corn enchilada vegetarian nachos were born from a similar conversation. I had planned to make tortillas for our originally-slated-on-the-menu chicken enchiladas but a nap during a snowy afternoon this week got the best of me. 

It was such a gooood nap (minus the nightmare I had but that’s another story for another day)!

So instead, I whipped out the bag of blue corn chips, made the filling from the enchilada recipe, minus the chicken, while the enchilada sauce simmered for a few minutes on the stove and we made enchilada nachos for dinner instead. 

Black Bean and Corn Enchilada Nachos

Who seriously would have thought that a vegetarian nachos recipe could be such a filling meal? Together with the enchilada sauce recipe I posted yesterday, these nachos can be borne from pantry staples in no time…and perhaps just in time for your anti-Super Bowl party or for the real thing Sunday night. Either way, you can’t lose.

If you want to add some meat to these nachos, just go ahead and whip up some Instant Pot shredded chicken and add the chicken to the top of the tortilla chip layer.

More Nachos to Fill Your Belly:

Black Bean and Corn Enchilada Nachos

Black Bean and Corn Enchilada Nachos

Yield: 4 to 6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Vegetarian nachos with black beans and corn are a fantastic and easy meatless appetizer or quick weeknight meal the whole family will love!

Ingredients

For the black bean and corn topping:

  • 1 tbsp canola oil
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed and patted dry
  • ¼ cup sliced scallions (white and light green parts), plus extra for sprinkling
  • 1 medium tomato, chopped
  • ¼ cup cilantro, chopped, plus extra for sprinkling
  • ¾ tsp dried oregano
  • ½ tsp ground cumin

For topping the nachos:

  • 1 bag of your favorite corn tortilla chips
  • ¼ to ½ cup enchilada sauce
  • 4 oz cheese (eg. sharp cheddar, Monterey jack, pepper jack), shredded (about 1 cup), divided
  • Fresh or pickled jalapenos (optional)
  • Guacamole (optional)
  • Chopped cilantro (optional)
  • Sliced scallions (optional)
  • Sour cream (optional)

Instructions

  1. Turn the oven broiler on. Position the top oven rack in the highest position.
  2. Heat oil in a large cast iron skillet over medium heat. Add the black beans, corn, scallions, tomato, cilantro, oregano, and cumin. Cook for 4 to 5 minutes, stirring occasionally to keep the food from sticking.
  3. Lay out a layer of corn chips on a large broiler-proof platter or on a large baking sheet. Sprinkle half of the shredded cheese over the chips. Broil until the cheese starts to melt, about 2 to 3 minutes - watch carefully so it doesn't burn - all ovens vary.
  4. Remove the platter/baking sheet from the oven and lay out a second layer of chips over the cheese. Drizzle ¼ cup enchilada sauce over the chips, adding more if you feel you need more.  Distribute the bean and corn mixture over the enchilada sauce then top with the remaining cheese. 
  5. Broil for an additional 2 to 3 minutes until the top layer of cheese melts - again, watch carefully so it doesn't burn. Remove the platter/baking sheet from the oven and top with your favorite nacho toppings (see my ideas above).

Recommended Products

As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.

How much do you love this recipe?

Follow Smells Like Home on Pinterest and click that little Pin button at the top of this recipe card to save this recipe and share with your Pinterest followers!

we love to see what you make!

tag what you make with #smellslikehomeblog on Instagram and follow along with me in my New England kitchen!

@smellslikehomeblog
  • February 1, 2013 at 11:52 AM

    I love it when I can sneak a meatless meal in and the hubs doesn’t even notice. Also, I love the blue nacho chips, they are my favorite.

Leave a Comment

You Might Also Like: