Summer Veg Nachos with Black Beans

5 from 2 reviews



Bean Topping

1 ear of sweet corn

1 bell pepper (red, green, or do half of each

½ medium red onion

1 small zucchini

2 tablespoons olive oil

1 15oz can Black Beans
½ teaspoon cumin

¼ teaspoon salt

Cheese Sauce

3 cup freshly grated cheddar cheese

1 1/2 tablespoon cornstarch

3/4 teaspoon smoked paprika

3/4 teaspoon garlic powder

¼ teaspoon salt

½ cup to 3/4 cup whole milk


8 ounces tortilla chips

1 cup guacamole, for serving

Cilantro, for serving


  • Begin by preparing the vegetables. Remove the kernels from the corn and dice the pepper, onion, and zucchini. Heat a large skillet over medium heat. Add olive oil followed by all the diced vegetables and sweet corn kernels. Cook until the vegetables are just tender; 6 to 8 minutes.
  • Drain and rinse the can of black beans and add to the pan along with the cumin and salt. Stir and cook just until the beans are warm. Turn off heat and make the cheese sauce.
  • To make the sauce, combine the shredded cheese with cornstarch, paprika, garlic, and salt. Turn on the heat to medium low and stir to coat the cheese with cornstarch. Once the cheese begins to melt, add about ½ cup of milk in. Whisk and let the milk heat/cheese melt. Continue until the cheese sauce is smooth and has thickened, about 4 minutes. If the sauce is too thick (it should drizzle), add a splash or two of milk.
  • Place the tortilla chips in a large shallow bowl. Top with cheese followed by the vegetable mixture. Finish with the guacamole and cilantro. Serve immediately.