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Black Bean Nachos


1 can GOYA® black beans
2 tomatoes
1 scallion
fresh cilantro (optional)
6 ounces tortilla chips
1/4 cup GOYA® jalapeño nacho slices
1-1/2 cups shredded Monterey Jack cheese
GOYA® pico de gallo
GOYA® guacamole, thawed


1. Drain and rinse the black beans.
2. With a parent’s help, core and seed the tomato, then chop. Thinly slice the scallion and chop the cilantro.
3. Arrange top oven rack 6 inches from heat source. Heat broiler.
4. Arrange tortilla chips in single layer in a 12-inch ovenproof skillet or baking sheet.
5. Sprinkle beans, tomatoes, jalapeños and scallions evenly over chips.
6. Top with shredded cheese.
7. Ask a parent to carefully put the nachos under the broiler. Cook 3 to 5 minutes, occasionally rotating the pan, until cheese is bubbly.
8. Remove from oven. Sprinkle with cilantro, if desired.
9. Serve nachos with pico de gallo and guacamole.

Welcome to Clubhouse Jr.

Every month, Focus on the Family Clubhouse Jr. magazine provides age-appropriate, biblically based stories, poems, puzzles, crafts and recipes that can help children (ages 3-7) learn more about and grow closer to God.