Loaded Nachos with Black Beans, Corn and Chorizo

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Loaded Nachos with Black Beans, Corn and Chorizo

  • Author: Sweet Sugar Bean – Renee Kohlman
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x


When the craving for nachos strikes, this loaded version with black beans, corn and chorizo is easy to make and super satisfying. This is a terrific combination of flavours and textures, with the black beans giving a boost of extra protein and fibre. Have bowls of favourite toppings on the table so everyone can make them their own.


  • 2 Tbsp olive oil
  • 225 g ground chorizo
  • 2 garlic cloves, minced
  • 1 cup black beans (rinsed and drained)
  • 1 cup corn (fresh, canned, or frozen and thawed)
  • 1/4 cup fresh cilantro, chopped
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • Thick-cut tortilla chips (about half a bag)
  • 2 1/2 cups grated monterey jack or cheddar cheese



  • Sliced black olives
  • Cilantro leaves
  • Lime slices
  • Pickled peppers
  • Salsa
  • Sour cream
  • Guacamole


Preheat the oven to 375ºF. Line a baking sheet with parchment paper or lightly grease a 13-inch oven-proof skillet.

In a large skillet over medium heat, heat the olive oil. Add the chorizo and garlic. Cook for 5-7 minutes, until the chorizo is browned and fully cooked, breaking up the meat with a wooden spoon as it cooks. Remove from the heat and stir in the black beans, corn, cilantro, spices and salt.

Layer half of the tortilla chips in the sheet pan or skillet. Scatter half of the cheese on top. Add half of the black bean mixture. Add the remaining tortilla chips, scatter the remaining black bean mixture then finish with the rest of the cheese.

Bake for 15-18 minutes, until the cheese is melted.

Remove from the oven, garnish with black olives, cilantro leaves and lime slices. Serve with salsa, sour cream and guacamole, if desired.