Ingredients
6 cups (180g) sturdy tortilla chips
1 can (15 oz/425g) black beans, drained and rinsed
2 cups (200g) shredded cheddar cheese
3 stalks green onions, chopped
1 jalapeno, sliced thin
1/2 cup (120ml) sour cream
A handful fresh cilantro, chopped
1 tbsp (15ml) olive oil
1 tsp (2g) ground cumin
Salt to taste
Instructions
1-Prepare beans: Drain and rinse black beans, then toss with ground cumin and a pinch of salt.
2-Heat skillet: Heat a cast iron skillet over medium campfire coals, add olive oil, and swirl to coat.
3-Assemble first layer: Layer half the tortilla chips in the skillet, then top with half the seasoned beans and half the shredded cheese.
4-Repeat layers: Layer the remaining chips, beans, and cheese on top.
5-Cover and cook: Cover loosely with foil; cook for 5–7 minutes until cheese is bubbly, keeping away from direct flames.
6-Rest and garnish: Remove from heat, let rest 1 minute, then top with green onions, jalapeño slices, cilantro, and sour cream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🫘 Always rinse canned beans until the water runs clear to remove the metallic, starchy taste.
🌮 Use thick restaurant-style tortilla chips so they hold up under the melted cheese and don’t turn to mush.
🧀 Add all fresh toppings like sour cream, cilantro, and jalapeno only after cooking to keep the chips crisp and the sour cream cool.
- Prep Time: 5 minutes
- Rest Time: 1 minute
- Cook Time: 7 minutes
- Category: Snack, Appetizer
- Method: Campfire Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 35mg