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Artichoke and Black Bean Nachos

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  • Level: Easy
  • Total: 15 min
  • Prep: 10 min
  • Cook: 5 min
  • Yield: 6 to 8 servings
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1 (9-ounce) bag red or blue corn tortillas

1 (15-ounce) can black beans, drained and rinsed

1 (12-ounce) jar marinated and quartered artichoke hearts

1 (8-ounce) bag pre-shredded Monterey jack

5 plum tomatoes, seeded and diced

1 cup sour cream

1/2 bunch scallions, cut into 1/4-inch thick slices


  1. Preheat the broiler.
  2. On a heatproof serving platter, layer the tortillas to cover the surface of the platter. Top with 1/3 of the black beans. Place 1/3 of the artichokes on top of the black beans. Sprinkle some of the cheese and tomatoes on top of the artichokes. Repeat the layers 2 more times. Place under the broiler until the cheese melts. Garnish with dollops of sour cream and the chopped scallions.

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