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Best Quick Black Bean Ghost Nachos Recipe

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These Quick Black Bean Ghost Nachos are a fun and easy last-minute party dish or weeknight dinner. Made with simple pantry ingredients, they feature creamy black bean ghosts on a bed of crunchy tortilla chips, melted cheese, and fresh toppings.

Ingredients

Scale
  • 1 (15 oz) can black beans, drained and rinsed
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • Salt and black pepper to taste (start with 1/2 teaspoon salt and 1/4 teaspoon pepper)
  • 1 tablespoon fresh lime juice
  • 1 large bag (10–12 oz) tortilla chips (sturdy ones like Tostitos Scoops)
  • 2 cups (8 oz) shredded sharp cheddar cheese
  • 1/2 cup sliced black olives (optional)
  • 1 jalapeño, thinly sliced (seeds removed for less heat)
  • 1/4 cup fresh cilantro, chopped
  • 3 green onions, sliced
  • Sour cream for serving
  • Salsa or pico de gallo for serving
  • 1 avocado, diced (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with foil or parchment paper.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
  3. Add drained black beans, cumin, smoked paprika, chili powder, salt, and pepper. Stir and cook for 2-3 minutes until spices are fragrant.
  4. Transfer about half the bean mixture to a small bowl and mash with a fork. Return mashed beans to the skillet and stir in lime juice. Adjust seasoning to taste.
  5. Let bean mixture cool for 2-3 minutes. Place a ghost-shaped cookie cutter on the baking sheet. Spoon about 2 tablespoons of mixture into the cutter and press firmly. Lift cutter carefully. Repeat to make 6-8 ghosts.
  6. Spread tortilla chips in a single layer around the ghosts on the baking sheet. Sprinkle shredded cheddar cheese evenly over chips and ghosts.
  7. Scatter sliced black olives and jalapeño slices over the cheese.
  8. Bake for 8-10 minutes until cheese is melted and bubbly, and chip edges are lightly browned.
  9. Remove from oven and let cool for 2 minutes. Sprinkle with fresh cilantro and green onions. Dollop sour cream on ghosts for eyes. Serve immediately with salsa, diced avocado, and extra sour cream.

Notes

For best results, do not overmash the beans—leave some whole for texture. Let the bean mixture cool slightly before shaping to prevent sticking. Watch the oven closely to avoid burning the cheese. The bean mixture can be made up to 3 days in advance and stored in the fridge.

Nutrition

Keywords: black bean nachos, ghost nachos, Halloween nachos, quick nachos, easy nachos, vegetarian nachos, party appetizer

Find it online: https://gleamgulp.com/best-quick-black-bean-ghost-nachos-recipe/