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.

Photo © GOYA® Foods; used by permission.

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