Black Bean and Queso Fundido Nachos

Queso fundido means molten cheese, a beloved Mexican skillet tradition of stretchy melted cheese and chiles. Here black beans and Oaxaca cheese crown tortilla chips for a bubbling vegetarian nacho dinner.

Serves 4 · 15 min prep · 20 min cook

Estimate for one serving

• 510 cal
• 24g protein
• 48g carbs
• 26g fat
• 3g fiber

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Ingredients

• 10 oz tortilla chips
• 1 can (15 oz), drained and rinsed black beans
• 8 oz Oaxaca cheese
• 4 oz Monterey Jack cheese
• 1/2 white onion
• 1 poblano pepper
• 2 garlic cloves
• 1 tsp cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• 1/3 cup fresh cilantro
• 1 lime
• 3/4 cup pico de gallo
• 1/4 cup sliced jalapeños

Instructions

1. 1Preheat the oven to 375°F and have a 12-inch cast-iron skillet or oven-safe pan ready.
2. 2Dice the onion and poblano, then mince the garlic.
3. 3Heat the olive oil in the skillet over medium heat; add the onion and poblano and cook until softened and lightly charred at the edges, about 5 minutes.
4. 4Stir in the garlic, cumin, and chili powder and cook just until fragrant, about 30 seconds.
5. 5Add the black beans and toss gently until warmed through and coated in the spices, then remove the skillet from heat.
6. 6Tear or roughly chop the Oaxaca and Monterey Jack cheeses so they melt evenly.
7. 7Nestle the tortilla chips into and the bean mixture in the skillet, tucking some underneath and leaving others on top for texture contrast.
8. 8Scatter all the cheese generously over the chips and beans so every surface is covered.
9. 9Transfer the skillet to the oven and bake until the cheese is fully melted, bubbling, and golden in spots, 10 to 12 minutes.
10. 10Remove from the oven, squeeze fresh lime juice over the top, and immediately spoon on the pico de gallo and jalapeños.
11. 11Finish with torn cilantro leaves and serve straight from the hot skillet so the queso stays stretchy and the chips stay crunchy.