These sheet pan Beef and Bean Nachos are the perfect, easy and healthy recipe for dinner or for a crowd! Loaded with melted cheese, ground beef, Mexican bean mix and vegetables on crunchy tortilla chips. Customise it with your favourite toppings – make it spicy, vegetarian or vegan!
Beef & Bean Nachos
Nachos is one of the best for an impromptu get-together or game day! In fact, it’s one of my go-to entertaining recipes! Wow your guests by serving these healthy Beef & Bean Nachos as an appetiser or snack at a party or BBQ. These Mexican-style nachos can also be a quick and easy mid-week dinner option.
One of the best things about this Beef and Bean Nachos is that you still get a beefy flavour (but without using much meat!). With this healthy, sheet pan Beef and Bean Nachos recipe, you get the perfect blend of crunchy tortilla chips with a meaty beef flavour, spices, and all the benefits of beans! So it will please the meat eaters while being full of black beans, kidney beans, pinto beans, and veggies! You can also customise it with any toppings you want! Top it with your favourites, such as avocado, salsa, or chilli!
Why this is the BEST Beef & Bean Nachos recipe
- It tastes AMAZING!
- It is super quick and easy to make!
- Requires minimal cooking equipment – so less cleaning up (bonus)!
- Uses everyday ingredients that you can easily find at supermarkets.
- It is at the top end of budget friendly at AUD$14.25 (~USD$9.57) – but will easily feed a family of 4-6!
- It will keep you feeling fuller for longer – thanks to all the protein and fibre!
- It is made from healthy whole foods, which are good for you!
Nutrition
BENEFITS OF NACHOS WITH BEANS
Beans are an easy, budget friendly way of padding out a meal, and have a range of benefits, such as:
- They are a great source of protein, which is made up of building blocks called “amino acids”. Our bodies use these amino acids to make proteins such as muscles and bone, as well as some enzymes and hormones.
Are rich in dietary fibre, which is the indigestible parts of plants. Dietary fibre can help with regular bowel movements. It can also help improve LDL (“bad”) cholesterol and blood sugar levels.
- They are a low GI food, meaning the carbohydrates are slowly digested and released into the bloodstream. This can help control blood glucose levels.
- They are loaded with antioxidants, particularly beans that are darker in colour (so all the ones in this recipe)! Antioxidants help to reduce cell damage caused by free radicals, as well as other health benefits.
WHICH BEANS ARE BEST FOR NACHOS?
This comes down to personal preference. However, I used a combination of black beans, kidney beans and pinto beans (which came in a can of Mexican bean mix). Using a variety of beans adds more flavours, textures, and provides greater nutritional benefits. I used a combination of:
Black beans
Black beans are small, black-coloured beans. They are popular in Mexican dishes, such as nachos. They have a mild flavour and creamy texture. Black beans also come with many benefits, such as:
- Are loaded with folate (vitamin B9), which is important for making DNA for forming new body cells.
- Are rich in copper, which helps our bodies to absorb and use iron to make the haemoglobin part of our red blood cells.
- Has a good amount of thiamine, which our bodies use to unlock energy (our body fuel) from the foods we eat.
- Also contains manganese. A mineral that helps our bodies process carbohydrates, fats and amino acids. Manganese also plays a role in bone formation and immune system function.
Kidney beans
Kidney beans are red, kidney-shaped bean. They are commonly used in Mexican dishes like chilli, soups, and salads. When cooked, they have a mild, slightly sweet flavour and a soft texture. Kidney beans also offer many benefits, such as:
- They have the highest amount of potassium out of all the beans. Potassium is important for kidney and heart function, muscle contractions and nerve transmission.
- Are chock full of iron, which forms the haemoglobin part of our red blood cells. Iron is also used to make a protein called myoglobin, which provides oxygen to our muscles.
- Has a decent amount of zinc, which supports immune system function, wound healing and our sense of taste. Zinc is also involved in making new DNA and proteins!
Pinto beans
Pinto beans are light brown, speckled beans commonly used in Mexican and Southwestern dishes. They have a creamy texture and a mild, earthy flavour. Like other beans, pinto beans offer many benefits, such as:
- Are loaded with magnesium, which is used to form bones and proteins. Magnesium also helps regulate muscle, nerve and immune system function.
- Have a good amount of selenium, a mineral that helps to regulate thyroid function. Selenium also acts as an antioxidant and can help protect body cells against damage from free radicals.
- Also contains vitamin B6, which creates enzymes for processing amino acids and fats. Vitamin B6 is also used to make red blood cells.
Recipe suitability
This may surprise you, but this Beef and Bean Nachos is high fibre, with a whopping 15.6g of fibre per serve. Therefore, this is an excellent recipe for supporting your gut health! Additionally, it also contains 31.4g of protein per serve, making it a high protein recipe. This recipe is not low in fat or sodium. However, it is low in cholesterol. This recipe uses low GI ingredients and is diabetes friendly. With simple swaps, this Beef and Bean nachos can be made gluten free, vegetarian or vegan.
Beef & Bean Nachos Ingredients
BEEF & BEAN NACHOS
- Bean mix – I used a can of “no added salt” Mexican 3 bean mix, which included black beans, kidney beans and pinto beans. Canned beans can be quite high in excess sodium. Choose a can that contains no added / reduced salt. Scroll up to read about the benefits of beans.
- Beef mince / ground beef – Preferably lean beef, if it’s within your budget. Otherwise, drain the rendered fat out of the skillet before adding the vegetables.
- Carrot & zucchini / squash – For extra vegetables, but trust me, you won’t taste them. Both carrot and zucchini contain beta-carotene, an antioxidant. Our bodies can convert beta-carotene to vitamin A, which is used to help maintain our vision and eye health.
- Corn – I used canned corn. Like beans, canned corn can have a lot of excess sodium. Choose one that contains no added / reduced salt if using canned corn.
- Tomato paste / tomato puree – Adds a rich tomato flavour to the beef and beans.
- Tortilla Chips – I made my tortilla chips from wraps they are more resistant to going soggy. I used Simson’s Pantry’s Low Carb High Protein and Fibre wraps. They may seem expensive, but they cost AUD$1.55g (USD$1.04) per 100g. Whereas store-bought corn / tortilla chips can be anywhere from AUD$1.7-2.24 (USD$1.14-$1.5) per 100g.
- Cheese – I used reduced-fat tasty / cheddar cheese. Note that using regular tasty / cheddar cheese will increase the amount of fat in the dish.
SPICE MIX
- Smoked paprika – My favourite spice, which adds a subtle smokiness to the nachos.
- Oregano – A classic in Mexican cooking that gives an earthy flavour.
- Cumin – For extra flavour!
Beef & Bean Nachos
HOW TO PREPARE CANNED BEANS FOR NACHOS
One of the things I love about canned beans is that they are super easy to prepare. Pour the beans into a colander or mesh sieve and rinse under cold water until the water runs clear. Set aside the beans to dry off, and that’s it.
WHAT ARE THE BEST CHIPS FOR NACHOS?
While it may be an extra step, I think wholegrain or wholemeal wraps make the best tortilla chips for nachos! If you’d like to make your nachos using wraps, check out my tortilla chips recipe!
Here are a few reasons why I prefer to use wraps instead of corn chips for nachos:
- Some wraps, such as wholegrain or wholemeal, can have much more protein than corn / tortilla chips.
- Wholegrain or wholemeal wraps contain much more dietary fibre than corn / tortilla chips, which supports our gut health.
- Wraps are generally much lower in fat; options like whole grain wraps may have healthy fats from the seeds.
- Store bought corn / tortilla chips are often high in salt. Whereas wraps typically contain much less sodium, which is beneficial for heart health.
- Wraps are much less processed and contain more nutrients than corn / tortilla chips. In Australia, they are fortified with vitamin B1 (thiamine).
You can still use store-bought corn / tortilla chips if you want. However, I recommend choosing one that is lowest in fat, sugar and sodium.
WHAT IS THE BEST CHEESE FOR NACHOS?
- Cheddar cheese – Has a rich and tangy flavour and melts well. Cheddar is also cheaper and easy to find.
- Monterey jack – Has a rich, sharp, nutty flavour, with a creamy texture that is great for melting. It’s not the cheapest cheese, but it would give a great flavour if mixed with cheddar. I couldn’t find it at my local supermarkets, and it doesn’t have a reduced-fat version.
How to make Beef & Bean Nachos
- Preheat oven to 180°C / 350°F.
- Heat the extra virgin olive in a medium skillet over medium-high heat. Add the garlic, and cook for 30 seconds or until fragrant.
- Add the ground beef. Cook the ground beef, breaking it up with a spoon, until it is almost completely browned.
- Add the grated carrot, zucchini and spices, and cook, stirring occasionally, for 2 minutes or until the carrot and zucchini are soft and wilted.
- Stir in the tomato paste and water. Reduce the heat to medium and simmer until all the liquid has evaporated.
- Pour in the canned Mexican bean mix and corn. Stir well to mix, and then remove the skillet from the heat.
ASSEMBLING THE BEEF & BEAN NACHOS
- Cover a large baking sheet / sheet pan with parchment / baking paper.
- Spread half of the tortilla chips in a single layer on the sheet pan. Top the tortilla chips with half the beef and bean mix and sprinkle half the grated cheese.
- Add another layer with the remaining tortilla chips, beef and bean mix, and grated cheese.
- Bake in the oven for 10-15 minutes or until the cheese has melted.
- Serve the nachos immediately from the oven with any additional toppings or sides.
Other ways to make Beef & Bean Nachos
AIR FRYER
- Preheat air fryer to 160°C / 320°F
- Bake the assembled Beef & Bean Nachos in the air fryer for 5-10 minutes or until the cheese has melted.
- Remove the nachos from the air fryer. Serve the nachos immediately with any additional toppings or sides.
Note: If using a basket air fryer, assemble your nachos into individual portions on a piece of foil.
GRILL / BBQ
- Preheat the grill / BBQ to medium heat.
- Cover the base of the baking sheet / sheet pan with foil. Assemble the Beef & Bean Nachos on the sheet pan.
- Transfer the sheet to the grill and cover for 10-15 minutes or until the cheese has melted.
Carefully remove the sheet pan from the grill / BBQ. Serve the nachos immediately with any additional toppings or sides.
Best way to serve nachos
I like to serve my Beef & Bean Nachos family style. I usually place the tray in the middle of the table (on a wooden chopping board covered with a damp cloth). I’ll also have some bowls of sides (check out my suggested sides below). You just give everyone a plate, then dig in!
Best toppings for nachos
Make your Beef and Bean Nachos super loaded by adding other toppings such as:
- Jalapenos / sliced red chillis – For a bit of spiciness.
- Red onions – Either raw or diced. For pickled red onions, add some thinly sliced red onion to a bowl with a tablespoon or so of red wine vinegar.
- Fresh tomato – Gives a fresh burst of juiciness.
- Lime juice – Adds a touch of acidity and sweetness.
- Fresh avocado – Roughly chopped.
- Extra cheese – Adding extra cheese will increase the amount of salt and fat in the nachos.
- Greek yogurt – Is a high-protein and low-fat alternative to sour cream.
Serve with
Storage
These beef and bean nachos are best served fresh. The tortilla chips will go soggy if covered with the beef and bean mix and then stored in the fridge.
You can store the beef and bean nachos topping in an airtight container in the fridge for 3-4 days. Or it will keep in the freezer for up to 3 months.
To reheat, place it in a microwave-safe container and heat it in the microwave until hot.
Other ways to use the Beef & Bean Nachos topping
If you want to avoid using corn / tortilla chips, there are a few other ways you can use the beef and bean nachos topping:
- As a topping for baked potatoes / sweet potatoes
- In a rice bowl – make sure to use brown rice for extra fibre!
- Beef and bean burritos – use wholegrain wraps.
Beef & Bean Nachos FAQ
No! If you used canned beans, they require not cooking at all.
You can, but you will need to cook them first, significantly increasing the cooking time in the recipe. Note: dried black beans, kidney beans, and pinto beans may all have different cooking times.
You sure can! Just use a can of whatever bean you’d like. If you want your nachos to be more authentic Mexican, stick with black beans, kidney beans, or pinto beans.
Yes! This recipe will work without the beans. You will need to increase either the amount of vegetables or meat. Note: Removing the beans will also reduce the amount of dietary fibre.
Absolutely! Substitute with another half a cup of grated zucchini and carrot or another can of bean mix! Or you can add another can of either black beans, kidney beans or pinto beans.
You sure can! Just be mindful that the beef and bean nachos will be much lower in protein and dietary fibre!
Yes, you can! Just spread a layer on top of the tortilla chips before adding the beef mince mix.
Yes! Otherwise you risk your nachos getting stuck to the baking sheet!
There are two main reasons for this, either:
- the corn / tortilla chips are too thin, or
- the beef and bean mix had too much liquid.
Thicker corn / tortilla chips hold their crunch for longer, and less liquid = less moisture to absorb.
Substitutes & variations
- Other meats – Ground pork or chicken would work well. You could even use some pulled beef, pork or chicken, and leftover BBQ chicken.
- Other beans – You could use just about any beans. However, I don’t think cannellini, butter beans or edamame would suit, but it’s up to your preference.
- Other vegetables – Capsicum / bell peppers.
- Corn – Canned corn can be swapped out for frozen, just add it with the beans and cook until defrosted. Otherwise you can use fresh corn when it’s in season.
- Salsa – If using store-bought salsa, choose one that is low in sodium and sugar.
- Herbs & spices – Fresh cilantro / coriander, thyme (fresh or dried), or fresh oregano.
- Spicy – You can use fresh red chilli (seeds and membranes optional) or add some diced jalapenos.
Other dietary
- Gluten free – Swap the wraps for gluten free wraps.
- Diabetes-friendly – The wraps I used are low carb, so they would be suitable. Otherwise, other high protein, fibre, and low carb wraps should work.
- Vegetarian – Substitute the ground beef or extra beans.
- Vegan – Substitute the ground beef for extra beans or plant-based meat (such as beyond meat). Swap the cheese for vegan cheese. Make sure the wraps or corn chips you use are also vegan.
- Onion / garlic free – Leave out the garlic, or you can use a garlic-infused extra virgin olive oil. Don’t use any toppings with onion. Double check to make sure any jarred toppings do not contain onion or garlic.
Tips
Just a heads up, if using the high protein and fibre wraps – this beef and bean nachos will be VERY FILLING!
Use cheese from a block. Pre-shredded cheese contains an anti-caking agent, which stops the cheese from sticking together. It also stops the cheese from melting smoothly.
Make sure you cook the carrot and zucchini until they are soft. Otherwise, it will affect the texture of the beef and bean nacho topping. Or grate the carrot and zucchini finely if you’re trying to hide them (the zucchini should melt into the beef and bean nacho topping!).
If you plan on using extra cheese, sprinkle some on the tortilla chips, then add the rest of your toppings. The cheese will melt, creating a barrier between the tortilla chips and the moisture of the beef and bean nachos topping.
WARNING: This Beef and Bean Nachos recipe is loaded with dietary fibre (if using the high fibre wraps)! Increasing your intake of dietary fibre too quickly can result in an upset stomach. If you don’t usually eat a lot of fibre, I recommend not using the high fibre wraps.
Want more healthy recipes with beans?
Hungry for more?
Tap or hover to scale
Ingredients
- 1 tbsp extra virgin olive oil
- 3 cloves garlic
- 250 g ground beef, preferably lean
- 1 cup carrot, grated
- 1 cup zucchini / summer squash, grated
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp cumin
- 1/4 cup tomato paste / tomato puree, preferably low / reduced salt
- 1/4 cup water
- 1 420g can Mexican bean mix, preferably no added / salt reduced
- 1/2 cup corn kernels, preferably no added / salt reduced
- 400 g tortilla chips, preferably high protein & fibre (Note 3)
- 1 cup cheese, grated & preferably low / reduced fat (Note 4)
Instructions
Making the Beef & Bean Nachos Topping
- Preheat oven to 180°C / 350°F.
- Heat the extra virgin olive in a medium skillet over medium-high heat. Add the garlic, and cook for 30 seconds or until fragrant.
- Add the ground beef. Cook the ground beef, breaking it up with a spoon, until it is almost completely browned.
- Add the grated carrot, zucchini and spices, and cook, stirring occasionally, for 2minutes or until the carrot and zucchini are soft and wilted.
- Stir in the tomato paste and water. Reduce the heat to medium and simmer until all the liquid has evaporated.
- Pour in the canned Mexican bean mix and corn. Stir well to mix, and then remove the skillet from the heat.
Assembling the Beef & Bean Nachos
- Cover a large baking sheet / sheet pan with parchment / baking paper.
- Spread half of the tortilla chips in a single layer on the sheet pan. Top the tortilla chips with half the beef and bean mix and sprinkle half the grated cheese.
- Add another layer with the remaining tortilla chips, beef and bean mix, and grated cheese.
- Bake in the oven for 10-15 minutes or until the cheese has melted.
- Serve the nachos immediately from the oven with any additional toppings or sides.
Notes
- Health benefits - Details regarding the benefits of beans and other ingredients in this recipe are in the post above.
- Other cooking methods & instructions with photos - Detailed in the post above.
- Tortilla chips - I think wholegrain or wholemeal wraps make the best chips for nachos as they hold their crunch for longer and are much more nutritious than store-bought corn / tortilla chips. If you want to use wraps / tortillas for your nachos, check out my recipe for tortilla chips!
- Gluten free – Swap the wraps for gluten free wraps.
- Cheese - I used reduced-fat tasty / cheddar cheese. Note that using regular tasty / cheddar cheese will increase the amount of fat in the dish.
- Diabetes-friendly – The wraps I used are low carb, so they would be suitable. Otherwise, other high protein, fibre, and low carb wraps should work.
- Vegetarian – Substitute the ground beef or extra beans.
- Vegan - Substitute the ground beef for extra beans or plant-based meat (such as beyond meat). Swap the cheese for vegan cheese. Make sure the wraps or corn chips you use are also vegan.
- Onion / garlic free – Leave out the garlic, or you can use a garlic-infused extra virgin olive oil. Don't use any toppings with onion. Double check to make sure any jarred toppings do not contain onion or garlic.
- Serve with - See post above for suggested sides and other toppings.
- Nutrition - Calculated per serve, assuming 4 serves with tortilla chips made from Simson's Pantry's Low Carb High Protein and Fibre wraps