Appetizer

Easy Pinto Bean Nachos with Chipotle

Easy Pinto Bean Nachos with Chipotle

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<p class="xmsonormal">Satisfy your appetite with these super tasty vegetarian nachos! Prepare these <em>Fiesta Pinto Chipotle Nachos</em> and enjoy their great flavor. Easily bake these great flavors in layers: tender GOYA® <a title="Pinto Beans Can" href="https://goya.com/en/products/pinto-beans-can" data-udi="https://goya.com/en/products/pinto-beans-can">Pinto Beans</a> and spicy, smoky GOYA® <a title="Chipotle Peppers in Adobo Sauce" href="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce" data-udi="https://goya.com/en/products/chipotle-peppers-in-adobo-sauce">Chipotle Peppers in Adobo Sauce</a> on top of homemade tortilla chips made with GOYA® <a title="Corn Tortillas" href="https://goya.com/en/products/corn-tortillas" data-udi="https://goya.com/en/products/corn-tortillas">Corn Tortillas</a>. Enjoy these crispy and delicious nachos!</p>

Total Time

80m

Prep Time:25m

Yields:8 Servings

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Ingredients

Nachos:

2 tbsp.

GOYA® Extra Virgin Olive Oil

1

<p>small onion, finely chopped</p>

2 cans
(15.5 oz. each)

GOYA® Pinto Beans , rinsed

2

peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce , finely chopped

1 tbsp.

<p>chili powder</p>

1 tbsp.

GOYA® Minced Garlic

1 can
(8 oz.)

GOYA® Tomato Sauce

1 bag
(10 oz.)

GOYA® White Corn Tortilla Chips

3 cups

<p>shredded Mexican cheese blend</p>

¼ cup

GOYA® Jalapeño Nacho Slices

1

<p>large ripe avocado, pitted and diced</p>

½ cup

<p>diced seeded tomatoes</p>

½ cup

<p>finely chopped red onion</p>

½ cup

<p>fresh cilantro leaves</p>

GOYA® Salsa Taquera , for dipping

GOYA® Salsa Verde , for dipping

Baked Fresh Tortilla Chips (optional):

12

GOYA® Corn Tortillas

2 tbsp.

GOYA® Vegetable Oil

1 tsp.

<p>salt</p>

Directions

Kitchen View

Step 1

<p>Preheat oven to 375°F. Heat oil in large skillet set over medium heat; cook onion for about 5 minutes or until tender. Add beans, chipotles, chili powder and garlic; cook for about 2 minutes or until fragrant. Stir in tomato sauce; simmer for about 10 minutes or until thickened. Remove from heat; let cool slightly.</p>

Step 2

<p>Scatter half of the corn chips onto parchment paper–lined baking sheet. Spoon half of the chili over top. Sprinkle half of the cheese and jalapeños over top; repeat layers</p>

Step 3

<p>Bake for 15 to 20 minutes or until cheese is melted. Scatter avocado, tomatoes, red onion and cilantro over top. Serve with Salsa Taquera and Salsa Verde for dipping.</p> <p><strong>Alternatively, prepare fresh corn tortillas following easy steps.</strong></p> <p><strong> </strong></p> <p><strong>Baked Corn Tortilla Chips:</strong> Preheat oven to 425°F. Brush corn tortillas with oil. Stack tortillas and slice into 6 wedges. Scatter tortillas over 2 parchment paper–lined 18” x 13” baking sheets; sprinkle with salt. Bake for 10 to 12 minutes or until golden brown and crispy.</p>

Products in this Recipe

Extra Virgin Olive Oil

Extra Virgin Olive Oil
Pinto Beans

Pinto Beans
Chipotle Peppers in Adobo Sauce

Chipotle Peppers in Adobo Sauce
Minced Garlic

Minced Garlic
Tomato Sauce

Tomato Sauce
White Corn Tortilla Chips
White Corn Tortilla Chips
Jalapeño Nacho Slices

Jalapeño Nacho Slices
Salsa Taquera

Salsa Taquera
Salsa Verde

Salsa Verde
Corn Tortillas

Corn Tortillas
Vegetable Oil

Vegetable Oil

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Recipe Tags

Appetizer

Beans

Baked

All-Ocassion

Over 60 minutes

All-Year

Snack

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