Yellow-Eyed Bean Nachos

Cinco de Mayo is almost here.  But instead of doing something greasy and cheese-laden (although I will say I may have added a *teensy* bit more cheese to these bad boys than what was originally called for…oooppps….), I wanted to go with something that had a little more emphasis on protein.

Enter these nachos.

The original recipe calls for black-eyed peas, but, in a last minute decision at the market, I decided to run with these yellow-eyed beans instead (some people also refer to them as yellow-eyed peas).  I had never heard of them before but figured they would do.  I also decided to add in some black beans as well to up the protein content.  I DID buy the yellow-eyed beans dried, so I had to pre-cook them before baking the nachos (I soaked mine in water and boiled them-just cook them according to package directions.)

And, hellloooooooooo…love!  They turned out so well!  I even saved some and reheated them in the oven as leftovers the next day.  Next time I might add in some fresh tomatoes or salsa on top just to add a little more in the way of color, but overall the recipe is pretty amenable to whatever changes/substitutions you might prefer.

Yeah, they’re still nachos and they may not be super food.  But, Cinco de Mayo comes once a year.  Now, where’s my margarita?

Yellow-Eyed Bean Nachos

Servings: 4



1/2 tablespoon vegetable oil

1/2 cup onion, chopped

2 teaspoons garlic, chopped (about 2 cloves)

1 and 1/2 cups yellow-eyed beans, cooked according to package directions

One 15-ounce can black beans, drained and rinsed

1 teaspoon chili powder

Juice from one lime

Tortilla chips (I used about half of an 11-ounce bag)

8 ounces Monterey Jack cheese, shredded

One 2.25-ounce can sliced black olives, drained

1/4 cup fresh cilantro, roughly chopped

1 avocado, chopped

Sour cream, if desired


1. Preheat the oven to 450 degrees.

2. In a sauté pan over medium heat, heat the vegetable oil until shimmering.

3. Add the chopped onion and cook, stirring occasionally, until softened, about 5 minutes.

4. Add the garlic and cook for another minute or so.

5. Add the beans, chili powder, and lime juice, mixing well.  Cook for additional 2-3 minutes.

6. Meanwhile, spread the tortilla chips evenly out onto a rimmed baking sheet.

7. Top the tortilla chips with the bean mixture and cheese.

8. Bake until the cheese is melted, about 8-10 minutes or so.

9. Top with black olives, cilantro, and chopped avocado.  Serve with sour cream, if desired.


Source: Adapted from Whole Foods.


May 2, 2012 - 5:32 am

Blog is the New Black - I’ve never heard of these before, either! They sound amazing, though!

May 2, 2012 - 9:27 am

Jillian {Her Split Ends} - It’s 9:30 in the morning…and my mouth is watering…nachos for breakfast perhaps??

~ Jillian

May 2, 2012 - 4:44 pm

Ann P. - Scrumptious-looking! I would really love someone to make these for me right now!

May 3, 2012 - 12:07 am

Chung-Ah | Damn Delicious - Even though I don’t celebrate cinco de mayo, I’m loving all the recipes that are coming up! Especially this one. It has such amazing flavors in this. Can’t wait to give it a try!

May 4, 2012 - 5:00 am
May 8, 2012 - 12:58 am

LP @dishclips - This is a cool twist on nachos.

June 5, 2013 - 11:40 pm

White Bean and Chicken Nachos | Food To Grow On - […] cous cous recipes (post later), and had some leftover cannellini beans. I’ve also had this yellow-eyed bean nacho recipe that I pinned awhile ago from the Curvy Carrot in the back of my head for some time, except I […]

November 5, 2013 - 4:00 pm

10 Unique and Delicious Recipes for National Nachos Day | Healthy Way To Cook - […] Yellow Eyed Bean Nachos via The Curvy Carrot […]

November 6, 2013 - 7:22 pm

JCBlues - you didn’t say where you got your yellow eye beans but hopefully you’ve heard about Rancho Gordo beans by now… great choice for heirloom beans and Mexican spices..

LOL.. and NO I’m not a salesman or publicist for them… just someone who’s been cooking for 45+ years…