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Nachos with Corn Black Beans and Tomatoes
  • Prep
    15 min
  • Total
    35 min
  • Serving

Nachos with Corn, Black Beans and Tomatoes


  • 400 g tortilla chips
  • 750 g (3 cups) Saputo Taco Nacho shredded cheese
  • 250 mL (1 cup) corn kernels, drained
  • 250 mL (1 cup) black beans
  • 4 green onions, finely sliced
  • 250 mL (1 cup) diced tomatoes
  • 1 jalapeño pepper, thinly sliced 


  1. Preheat the oven to 200°C (400°F).
  2. Spread half of the tortilla chips on a baking sheet and sprinkle with half the Saputo Taco Nacho shredded cheese. Repeat with the remaining tortilla chips and cheese.
  3. Bake in the oven for 15 minutes or until the cheese is melted and golden.
  4. In a small bowl, mix the corn kernels, black beans, green onions and tomatoes. When the nachos are taken out of the oven, sprinkle the mix over them.
  5. Serve with salsa and sour cream.