Friday July 19th 2019

Black Bean and Corn Nachos

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Rating: 3.0/5 (1 vote cast)

Recipe: Black Bean and Corn Nachos

Summary: Though created north of the border, this colorful entrée or appetizer was inspired by three Mexican staples: black beans, corn, and tortillas.


  • 2 Cans ( About 15 oz. each) Refried Black Beans
  • 4 cups cooked yellow or white corn kernels (from 4 large ears corn); or 2 packages (about 10 oz. each) frozen corn kernels, thawed
  • 1 cup (about 4 oz.) shredded jalapeno jack cheese
  • About 12 cups corn tortilla chips or purchased tortilla chips Cilantro leaves.
  • About 1 1/2 cups Lime Salsa or other Preferred Salsa


  1. Spoon refried black beans onto a large, ovenproof rimmed platter; spread out evenly to make an oval.
  2. Top beans evenly with corn, then sprinkle with cheese.
  3. Bake in a 400° oven until hot in center (about 10 minutes).
  4. Remove bean mixture from oven.
  5. Tuck some of the tortilla chips around edge of platter; serve remaining chips alongside.
  6. Garnish with cilantro.
  7. To serve, spoon bean mixture onto plates; top with some of the Salsa.
  8. To eat, scoop bean mixture onto chips; add more salsa to taste.

Quick notes

Makes 8 main-dish or 12 appetizer servings.

Per main-dish serving: 423 calories (24% calories from fat), 18 g protein, 67 g carbohydrates, 12 g total fat (4 g saturated fat), 22 mg cholesterol , 668 mg sodium


May Use Other Refried Beans with this Appetizer.

Preparation time: 20 minute(s)

Cooking time: 25 minute(s)

Number of servings (yield): 8

Culinary tradition: Mexican

Calories: 423

Fat: 12

Protein: 18


Black Bean and Corn Nachos, 3.0 out of 5 based on 1 rating
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