Easy Pinto Bean Nachos with Chipotle

Name: Easy Pinto Bean Nachos with Chipotle
Prep time: 25M
Total time: 80M
Yield: 8 Servings
Ingredients: 2 tbsp. Extra Virgin Olive Oil; 1 small onion, finely chopped; 2 cans Pinto Beans; 2 Chipotle Peppers in Adobo Sauce; 1 tbsp. chili powder; 1 tbsp. Minced Garlic; 1 can Tomato Sauce; 1 bag White Corn Tortilla Chips; 3 cups shredded Mexican cheese blend; ¼ cup Jalapeño Nacho Slices; 1 large ripe avocado, pitted and diced; ½ cup diced seeded tomatoes; ½ cup finely chopped red onion; ½ cup fresh cilantro leaves; Salsa Taquera; Salsa Verde; 12 GOYA® Corn Tortillas; 2 tbsp. GOYA® Vegetable Oil; 1 tsp. salt

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Satisfy your appetite with these super tasty vegetarian nachos! Prepare these Fiesta Pinto Chipotle Nachos 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!

Total Time

80m

Prep Time:25m

Yields:8 Servings

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Ingredients

Nachos:

2 tbsp.

GOYA® Extra Virgin Olive Oil

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small onion, finely chopped

2 cans
(15.5 oz. each)

GOYA® Pinto Beans, rinsed

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

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1 tbsp.

chili powder

1 tbsp.

GOYA® Minced Garlic

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1 can
(8 oz.)

GOYA® Tomato Sauce

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1 bag
(10 oz.)

GOYA® White Corn Tortilla Chips

3 cups

shredded Mexican cheese blend

¼ cup

GOYA® Jalapeño Nacho Slices

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large ripe avocado, pitted and diced

½ cup

diced seeded tomatoes

½ cup

finely chopped red onion

½ cup

fresh cilantro leaves

GOYA® Salsa Taquera, for dipping

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GOYA® Salsa Verde, for dipping

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Baked Fresh Tortilla Chips (optional):

GOYA® Corn Tortillas

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2 tbsp.

GOYA® Vegetable Oil

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1 tsp.

salt

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Directions

Kitchen View

Step 1

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.

Step 2

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

Step 3

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. Alternatively, prepare fresh corn tortillas following easy steps. Baked Corn Tortilla Chips: 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.

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Recipe Tags

Easy Pinto Bean Nachos with Chipotle

Prep Time: 25m

Total time: 80m

Yields: 8 Servings

Ingredients

Nachos:

2 tbsp.

GOYA® Extra Virgin Olive Oil

small onion, finely chopped

2 cans (15.5 oz. each)

GOYA® Pinto Beans, rinsed

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

1 tbsp.

chili powder

1 tbsp.

GOYA® Minced Garlic

1 can (8 oz.)

GOYA® Tomato Sauce

1 bag (10 oz.)

GOYA® White Corn Tortilla Chips

3 cups

shredded Mexican cheese blend

¼ cup

GOYA® Jalapeño Nacho Slices

large ripe avocado, pitted and diced

½ cup

diced seeded tomatoes

½ cup

finely chopped red onion

½ cup

fresh cilantro leaves

GOYA® Salsa Taquera, for dipping

GOYA® Salsa Verde, for dipping

Baked Fresh Tortilla Chips (optional):

GOYA® Corn Tortillas

2 tbsp.

GOYA® Vegetable Oil

1 tsp.

salt

Directions

Step 1

Step 2

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

Step 3

Return

Kitchen View

Easy Pinto Bean Nachos with Chipotle

Prep Time: 25m

Total time: 80m

Yields: 8 Servings

Ingredients

Nachos:

2 tbsp.

GOYA® Extra Virgin Olive Oil

small onion, finely chopped

2 cans (15.5 oz. each)

GOYA® Pinto Beans, rinsed

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

1 tbsp.

chili powder

1 tbsp.

GOYA® Minced Garlic

1 can (8 oz.)

GOYA® Tomato Sauce

1 bag (10 oz.)

GOYA® White Corn Tortilla Chips

3 cups

shredded Mexican cheese blend

¼ cup

GOYA® Jalapeño Nacho Slices

large ripe avocado, pitted and diced

½ cup

diced seeded tomatoes

½ cup

finely chopped red onion

½ cup

fresh cilantro leaves

GOYA® Salsa Taquera, for dipping

GOYA® Salsa Verde, for dipping

Baked Fresh Tortilla Chips (optional):

GOYA® Corn Tortillas

2 tbsp.

GOYA® Vegetable Oil

1 tsp.

salt

Directions

Step 1

Step 2

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

Step 3

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Easy Pinto Bean Nachos with Chipotle

Ingredients

Directions

Products in this Recipe

Extra Virgin Olive Oil

Pinto Beans

Chipotle Peppers in Adobo Sauce

Minced Garlic

Tomato Sauce

White Corn Tortilla Chips

Jalapeño Nacho Slices

Salsa Taquera

Salsa Verde

Corn Tortillas

Vegetable Oil

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Recipe Tags

Easy Pinto Bean Nachos with Chipotle

Ingredients

Directions

Easy Pinto Bean Nachos with Chipotle

Ingredients

Directions

Reviews

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