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a tray of mini pepper nachos garnished with sliced green onions and fresh cilantro and a side dish of sour cream
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5 from 8 votes

Mini Bell Pepper Nachos with Black Beans & Corn

Mini bell peppers take the stage with these nutritious and delicious version of nachos.
Prep Time15 mins
Cook Time12 mins
Course: Dinner, Lunch, Snack
Cuisine: Mexican
Keyword: black beans, corn, mini peppers, nachos
Servings: 6
Author: Andrea Mut

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.

Notes

STORAGE - keep in an airtight container in the fridge for 5 days. Reheat in a 350°F oven or microwave. 
Are you following The Livy Method? 
These "nachos" are perfect for lunch or dinner. Just add a side salad or serve on a bed of leafy greens