Let’s Stay in and Eat Nachos

Loaded nachos

Loaded with corn, beans, cheese and avocado

There is nothing better than making a big dish of loaded nachos and sitting down in front of the TV to watch a good movie. These homemade nachos are made with homemade refried beans and a bunch of fresh, colorful ingredients. The combination of the cool tomatoes and avocado on top of the cheesy, bean and corn layered tortilla chips will definitely put a smile on your face.

I absolutely love making homemade Mexican food. I do admit that many of my dishes are Americanized Mexican recipes. Nachos are known as a Tex-Mex dish but in fact were invented in Piedras Negras, Mexico in 1943 by restaurateur Ignacio “Nacho” Anaya specifically for Americans. A group of military wives had come into his restaurant and Nacho had to quickly prepare a snack for them so he fried some tortillas and put cheese and jalapeño peppers on top. The dish was a big hit and became very popular. There are now endless varieties of nachos and really anything goes.

What else can I put in my nachos?

There are many items you can add to this nacho recipe:

  • Buy a rotisserie chicken and pull the meat apart and add it in between the layers of cheese and beans
  • Brown ground beef in a pan and add a touch of cumin and chili pepper before adding to nachos
  • Zucchini, yellow squash, spinach, kale would also all be delicious
Loaded nachos
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5 from 2 votes
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Loaded Nachos

corn, beans, cheese, avocado and tomatoes
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: nachos
Servings: 4 people



  • 12oz bag tortilla chips
  • 2 cups homemade refried beans See Jenn's View recipe
  • 2 cup sharp cheddar cheese shredded
  • 1 cup Monterey Jack cheese shredded
  • 1 can black beans (15oz) drained and rinsed
  • 2 cups frozen or fresh whole kernel corn
  • 1 avocado peeled and cubed
  • 8 oz grape tomatoes cut in half
  • 1 cup sour cream serve on side or on top
  • 2 jalapenos seeded, cored and sliced optional


  • Preheat oven to 350
  • put ⅓ bag of chips in a large baking dish
  • tops with both types of bean, cheese, corn and jalapenos
  • continue this with additional 2 layers of chips
  • cover with foil and bake in oven for 10 minutes until cheese is melted
  • top with cubed avocado, tomatoes and sour cream

Rate this Recipe
5 from 2 votes
Print Recipe

Homemade Refried Beans

Easy and Delicious Vegetarian Refried Beans
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: beans
Servings: 4 people
Calories: 70kcal


  • 2 tbsp olive oil
  • 1 cup finely chopped onion
  • 2 can pinto bean 15oz can drained and rinsed
  • 1 cup low sodium vegetable stock
  • ½ tsp cumin
  • 1 tsp chili powder
  • 1 tbsp butter
  • ¼ tsp ground black pepper
  • ½ tsp salt
  • 1 oz cortija cheese


  • Heat olive oil in pan and add onion
  • saute until soft and translucent
  • add vegetable broth and beans bring to a boil while stirring
  • add cumin, chili pepper, salt and pepper and simmer for 5 minutes
  • puree in a food processor and blend in butter
  • Top with crumbled cortija cheese


If you want to keep this dish vegan you can leave out the butter and cheese and add a little more vegetable broth if the beans are too dry.


Serving: 1person | Sodium: 484mg | Calcium: 4mg | Vitamin A: 294IU | Sugar: 1g | Fiber: 1g | Potassium: 13mg | Cholesterol: 1mg | Calories: 70kcal | Saturated Fat: 1g | Fat: 7g | Protein: 1g | Carbohydrates: 1g | Iron: 1mg

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