Black bean nachos are served regularly round my house. Well, the other day, I didn't have my normal flat, restaurant style chips and I had to use scoops. The kids loved the variety (they thought I'd made something new).
I kept them simple for Max and Mag, but topped mine with chopped chicken, sliced onion and a dot of habanero sauce.
HERE'S ALL IT TAKES
- Tostidos Scoops
- 1 (15-ounce) can of black beans, drained
- cheddar and jack cheese, shredded
- thinly sliced onion (optional)
- chopped cooked chicken (optional)
- habanero sauce (optional)
Heat oven to 350ºF degrees.
Fill each scoop chip with any combination of the ingredients above.
Bake for 7 minutes. Serve hot!
This is a wonderful quick snack for the kids and they loved it. Especially since it’s one they can help and make with me.
A huge thank you!!
You are most welcome, Kris! (((big hug)))
and THANK YOU for letting us know that your kiddos enjoyed them.
I’m thinking of cooking a batch of pinto beans, today, and using them for our nacho treats this week.
These look so yummy…I am going to try them as soon as I go buy some Scoops. I have just discovered your site and I’m enjoying the recipes. Thanks!
Welcome Deidra! I’m so glad you found SDR. If you ever have a question, just hollar.
Be sure to rate the recipes after you’ve tried them and share with the rest of us how they turned out.
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So I just pulled them out of the oven..amazing. I need to add more cheese next time but they still taste amazing. Im gonna take them to my neighbor/friends to see what they think. Love your recipes btw.
Thank you Bren!
If you ever have leftover chicken, shred it up, and add just enough of your favorite salsa to season it up-then add a bite to the top WITH the black beans. That’s good, too.