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    Home » Recipes » Vegetarian & Vegan

    Apr 1, 2022 · Modified: Apr 21, 2022 by Andrea· This post may contain affiliate links · 22 Comments

    Mini Bell Pepper Nachos with Black Beans and Corn

    Jump to Recipe

    Tortilla chips get the boot with these nutritious Mini Bell Pepper Nachos with Black Beans and Corn. I never thought I'd say this but...you won't even miss the chips!

    a tray of mini pepper nachos garnished with sliced green onions and fresh cilantro and a side dish of sour cream

    I don't have anything against nacho chips but sometimes we just want to reduce the fried foods and still enjoy the flavours we crave. These mini bell peppers are popping up all over the place these days and make a great vehicle for your favourite nacho toppings.

    Everyone loves taco seasoning right? I have a homemade version that is much less salty and more flavourful than most store-bought versions. I first published it with this Taco Stuffed Spaghetti Squash. I thought it would be perfect to ramp up these mini pepper nachos!

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions
    • Equipment
    • Storage
    • Other recipes you might enjoy
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    There are so many variations of toppings you can use to make your own version so feel free to get creative! See recipe card for quantities.

    all of the prepared ingredients to make this recipe
    Pickled jalepenos, frozen thawed corn, mini bell peppers, green onions, salsa, pepper jack cheese, taco spice mix, Kalamata olives, black beans, fresh cilantro.

    Instructions

    These mini pepper nachos are super simple to put together. I've gone the extra mile by spicing up the beans and corn to give it more flavour but you can skip that step and they will still be delicious!

    black beans, corn, and spice mix in a frying pan
    mini bell peppers cut in half with seeds removed on a baking tray
    mini pepper halves topped with the spiced black bean and corn mixture
    mini nachos with the last step of grated cheese on top before going in the oven.

    Step 1 - Prepare all your ingredients. Measure and mix the taco spice mix, drain and rinse the beans, drain and chop pickled jalapeno peppers, grate cheese, slice green onions, and measure or prepare any additional toppings you chose.

    Step 2 - Heat avocado oil in a frying pan over medium-high heat. Add the black beans, corn, and taco spice mix. Stir and cook for about 2 minutes. The purpose of heating everything up is to release the flavours of the spices, giving them more intensity.

    Step 3 - Slice the tops off the peppers and cut in half lengthwise. Remove the seeds and core. Place cut side up on a parchment paper or foil-lined baking tray.

    Step 4 - Top with black bean and corn mixture. Then add salsa followed by the rest of your toppings and end with the grated cheese.

    Step 5 - Bake in a preheated 350°F oven for 10 minutes and then finish under the broiler to bubble and brown the cheese.

    Step 6 - Sprinkle with sliced green onions and fresh cilantro, if using, and serve with sour cream and guacamole.

    close up of a person's hand holding a mini pepper nacho

    Substitutions

    All the toppings are optional with this recipe. The list of ingredients is a combination of my favourites.

    • Taco Spice - Use a store-bought version if you prefer or skip the spice altogether and just top the peppers with unseasoned black beans and corn.
    • Black Beans - Other beans or lentils work. Just make sure they aren't too big to fit into the peppers.
    • Corn - If you can't eat corn you can simply leave it out. Chopped fresh tomato is a great substitution.
    • Pickled jalapenos - Fresh sliced jalapenos make a good substitution for pickled.
    • Pepper Jack Cheese - This cheese is spicy so if you don't like the heat I recommend using regular Monterey Jack or cheddar cheese
    • Fresh cilantro - If you aren't into cilantro you can totally skip it.
    • Green onions - This is an optional garnish. shredded lettuce would be a good replacement to add some freshness and crunch.

    Equipment

    The only equipment you need to make this recipe is a baking tray. My absolute favourite baking trays are these no-fuss Aluminum Quarter Sheet Pans (affiliate link).

    Storage

    Store any leftovers in the fridge, covered, for up to 5 days. Reheat in the oven or microwave.

    Other recipes you might enjoy

    • Buffalo Chicken Stuffed Peppers
    • Quinoa Stuffed Peppers
    • Taco Stuffed Spaghetti Squash

    📖 Recipe

    a tray of mini pepper nachos garnished with sliced green onions and fresh cilantro and a side dish of sour cream

    Mini Bell Pepper Nachos with Black Beans & Corn

    Mini bell peppers take the stage with these nutritious and delicious version of nachos.
    5 from 18 votes
    Print Pin Rate Save Saved!
    Course: Dinner, Lunch, Snack
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 12 minutes minutes
    Servings: 8
    Calories: 511kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    Taco Spice Mix

    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • 1 teaspoon ground cumin
    • ½ teaspoon paprika
    • ¼ teaspoon cayenne pepper
    • ¼ teaspoon dried oregano
    • ¼ teaspoon black pepper
    • ½ teaspoon salt

    The Nachos

    • 2 teaspoon avocado or olive oil
    • I can black beans 398 ml/14oz, drained and rinsed well
    • 1 cup corn, frozen or fresh
    • 680 g Baby bell peppers (1 ½ lbs - about 24 mini peppers)
    • 1 cup salsa
    • 2 cups Pepper Jack cheese grated
    • ¼ cup black olives
    • ¼ cup pickled jalapeno peppers, chopped or sliced
    • 4 green onions, sliced
    • Fresh cilantro
    • Sour cream
    • Guacamole

    Instructions

    • Preheat the oven to 350°F. Line a baking tray with parchment paper or foil.
    • In a small bowl mix together garlic powder, onion powder, cumin, paprika, oregano, pepper, and salt.
    • Heat oil in a frying pan over medium-high heat. Add the beans, corn, and taco spice mix and cook, stirring for 2 minutes. This will bring out the flavours in the spices.
    • Cut the tops off of the mini peppers and remove any core and seeds. Place cut side up on the lined baking tray.
    • Top with black bean and corn mixture. Then salsa and the remaining ingredients ending with the cheese.
    • Bake in preheated oven for 10 minutes. Remove tray from oven and place oven rack in top position. Turn broiler on high. Return tray to oven and broil for 2 minutes or until cheese is bubbling and starting to brown. Remove from oven and top with sliced green onions and cilantro leaves if using.
    • Serve immediately with sour cream and guacamole.

    Notes

    STORAGE - keep in an airtight container in the fridge for 5 days. Reheat in a 350°F oven or microwave. 
    Nutrition Facts are an estimate only. They are based on approximately 3 peppers per person (or 6 halves). Numbers will vary based on the different brands of ingredients used. These numbers are calculated using an online calculator. 

    Nutrition

    Serving: 1serving | Calories: 511kcal | Carbohydrates: 55g | Protein: 26g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 50mg | Sodium: 2048mg | Potassium: 703mg | Fiber: 15g | Sugar: 21g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Reader Interactions

    Comments

      5 from 18 votes (8 ratings without comment)

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    1. Mary Muir says

      May 06, 2024 at 1:32 pm

      Sounds perfect for Mother’s Day lunch. Can’t wait. Thanks so much Andrea

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    2. Lynn Graham says

      March 19, 2024 at 4:19 am

      5 stars
      Made the Mini Bell Pepper Nachos with Black Beans & Corn for a party and crowd went wild! I was told I had to bring this dish every time we gathered 😉

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      • Andrea says

        March 19, 2024 at 1:43 pm

        That’s so awesome! I love it! So happy everyone enjoyed them! 🥳

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    3. Caroline Boyd says

      February 16, 2023 at 7:53 pm

      5 stars
      Awesome nachos! We don’t miss the chips either! We serve this on a bed of lettuce to make sure to include leafy greens while doing the Gina Livy Program.

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    4. Christine Smith says

      July 11, 2022 at 11:32 am

      This will be my lunch today! Love the combination. I too make my own spice seasoning with abit of chili peppers in it. Thanks for all the great receipes Andrea.
      Christine

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      • Andrea says

        July 11, 2022 at 2:34 pm

        My pleasure! Hope you enjoy them!

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    5. Kerry MacKay says

      April 10, 2022 at 6:53 pm

      5 stars
      What a fabulous way to de-carb nachos! Don’t miss the chips at all! Love love love!!

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      • Andrea says

        April 10, 2022 at 7:11 pm

        Hi Kerry!
        I'm so happy you enjoyed them! Thanks for commenting!

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    6. Joanne Teller says

      April 03, 2022 at 1:47 pm

      5 stars
      Made these for our girls night. Amazing flavour and a big hit with everyone!

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    7. Barbara Barraclough says

      April 03, 2022 at 6:04 am

      5 stars
      We had these for dinner last night and they were great! So easy to prepare! Thank you Andrea for another hit!

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      • Andrea says

        April 03, 2022 at 7:35 am

        Hi Barb! I'm so happy you enjoyed them! Thanks for commenting!

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      • Mieke Fraser says

        July 11, 2022 at 12:44 pm

        5 stars
        Thank you Andrea ,following Ginas plan and this is just fantastic I made a few alterations but everyone just loved it I love my pocket kitchen ,this recipe is incredible thank you I can always rely on you to come up with something to serve💖🤗❤️

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        • Andrea says

          July 11, 2022 at 2:34 pm

          Thank you so much! So happy you enjoyed the "nachos" 😊

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    8. Lisa Bechtold says

      April 02, 2022 at 1:07 pm

      5 stars
      Made it for supper last night and absolutely delicious 🥰

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    9. Liza Cohen says

      April 02, 2022 at 9:51 am

      Yesssss! Love this! Thanks for this perfect vegetarian recipe!

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    10. Phyl says

      April 02, 2022 at 9:19 am

      Can’t wait to make this. Looks so good

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    11. Kelly Lukaszyk says

      April 01, 2022 at 5:44 pm

      I needed an appetizer for tomorrow and just got an email about this new recipe. Just hit up the grocery store and bought everything I needed. Can’t wait !!!

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      • Andrea says

        April 02, 2022 at 7:08 am

        Amazing! I hope you all enjoy them!

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    12. Judy Vermette says

      April 01, 2022 at 12:21 pm

      I’ll try this. Sounds soo good and bonus Healthy!
      Thankyou

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    13. Nancy says

      April 01, 2022 at 9:48 am

      5 stars
      This looks amazing !! going to make them tonight !!!

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    14. Karen says

      April 01, 2022 at 7:05 am

      5 stars
      Delish

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      • Barb walters says

        April 25, 2022 at 6:25 pm

        5 stars
        Another winner, Andrea! So flavourful and easy to put together.

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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