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!
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
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.
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!
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.
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.
Are you following The Livy Method?
These "nachos" have a good balance of vegetables and protein. They are perfect for lunch or dinner. Just add a side salad or serve on a bed of leafy greens. Or how about adding shredded lettuce on top before serving?!
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
📖 Recipe
Mini Bell Pepper Nachos with Black Beans & Corn
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 tablespoon 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.
Christine Smith says
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
Andrea says
My pleasure! Hope you enjoy them!
Kerry MacKay says
What a fabulous way to de-carb nachos! Don’t miss the chips at all! Love love love!!
Andrea says
Hi Kerry!
I'm so happy you enjoyed them! Thanks for commenting!
Joanne Teller says
Made these for our girls night. Amazing flavour and a big hit with everyone!
Barbara Barraclough says
We had these for dinner last night and they were great! So easy to prepare! Thank you Andrea for another hit!
Andrea says
Hi Barb! I'm so happy you enjoyed them! Thanks for commenting!
Mieke Fraser says
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💖🤗❤️
Andrea says
Thank you so much! So happy you enjoyed the "nachos" 😊
Lisa Bechtold says
Made it for supper last night and absolutely delicious 🥰
Liza Cohen says
Yesssss! Love this! Thanks for this perfect vegetarian recipe!
Phyl says
Can’t wait to make this. Looks so good
Kelly Lukaszyk says
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 !!!
Andrea says
Amazing! I hope you all enjoy them!
Judy Vermette says
I’ll try this. Sounds soo good and bonus Healthy!
Thankyou
Nancy says
This looks amazing !! going to make them tonight !!!
Karen says
Delish
Barb walters says
Another winner, Andrea! So flavourful and easy to put together.