Corn and Black Bean Weeknight Nachos in Your Pressure Cooker
These quick and flavorful nachos are built on roasted corn and black beans, assembled on thick tortilla chips, and topped with melty cheese, crisp veggies, and fresh toppings. A powerhouse weeknight meal ready in no time using your pressure cooker.
Equipment
- 1 Sheet pan
- 1 Oven Preheated to 400°F
- 1 Pressure cooker for reheating toppings or preparing beans if using dried
Ingredients
Main Ingredients
- 2 ears corn husked and cleaned
- 15 oz black beans drained and rinsed
- 1 poblano pepper large, seeded and diced
- 1 white onion minced
- 1 bag tortilla chips 12 oz, thick style
- 2 cups Monterey jack cheese coarsely grated
- 2 cups cheddar cheese coarsely grated
- oil or nonstick spray for greasing sheet pan
- jalapeno thinly sliced
- radishes thinly sliced
- lime juice and salt for pickling onions
- fresh cilantro chopped
- diced tomatoes
- shredded lettuce
- sliced avocado
- lime wedges for serving
Instructions
Instructions
- Preheat oven to 400°F.
- Place corn and poblano pepper on a baking sheet and roast for 20 minutes, turning occasionally, until lightly charred.
- Let cool, then remove kernels from corn, peel and dice poblanos.
- Spray sheet pan with nonstick spray or brush with oil.
- Spread tortilla chips evenly across the sheet pan.
- Scatter roasted corn, black beans, and diced poblano over the chips.
- Top with Monterey jack and cheddar cheeses.
- Bake for 10 minutes or until cheese is melted and bubbling.
- Top with jalapeno slices, radishes, and pickled onions.
- Garnish with cilantro, diced tomatoes, lettuce, avocado, and lime wedges. Serve immediately.
Notes
Use thick chips to avoid sogginess. For leftovers, store toppings and chips separately for best texture later. Freeze bean and corn mix for quick future meals.