Bean Chili Plantain Chip “Nachos"

La Cocina Goya

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  • Ingredients
  • Directions


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2 tbsp.

Extra Virgin Olive Oil
ChefsBest Excellence Award

Winner of the ChefsBest® Excellence Award for overall quality.*

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small onion, finely chopped

1 tbsp.

chili powder


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

2 cans (15.5 oz.)

GOYA® Pinto Beans, rinsed

1 can (8 oz.)

GOYA® Tomato Sauce

2 bags (5 oz.)

GOYA® Plantain Chips - Original

3 cups

shredded Mexican cheese blend


large ripe avocado, pitted and diced


½ cup

seeded and diced tomatoes

½ cup

finely chopped red onion

½ cup

fresh cilantro leaves


shaved radish

GOYA® Salsa Taquera, for dipping 

GOYA® Salsa Verde, for dipping 

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

Heat oil in large skillet set over medium heat; cook onion for about 5 minutes or until tender. Add chili powder, garlic, chipotle and pinto beans; 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

Preheat oven to 375ºF (190ºC). Scatter half of the plantain chips onto 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, cilantro and radish over top. Serve with Taquera and Salsa Verde for dipping.  

Note: Replace plantain chips with tortilla chips for a more traditional sharing platter.  

Recipe Tags

Appetizers & Snacks Under 60

Kitchen View