Mini Bell Pepper Nachos with Black Beans and Jalapeños
Mini Bell Pepper Nachos with Black Beans and Jalapeños are a deliciously colorful twist on traditional nachos. These bite-sized delights feature crunchy mini bell peppers topped with savory black beans, gooey melted cheddar cheese, and zesty jalapeños. Finished off with a dollop of creamy sour cream and fresh cilantro, these nachos make for an irresistible snack or appetizer that will elevate any gathering.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves 6
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
- 12 Mini Bell Peppers
- 1 can (15 oz) Black Beans, rinsed and drained
- 1 ½ cups Shredded Cheddar Cheese
- ½ cup Jalapeños, sliced (fresh or pickled)
- ½ cup Sour Cream
- ¼ cup Fresh Cilantro, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- Wash and slice each mini bell pepper in half lengthwise; remove seeds.
- Place halved peppers cut-side up on a parchment-lined baking sheet.
- Evenly distribute black beans over each pepper half, followed by shredded cheese.
- Top with jalapeño slices according to desired spice level.
- Bake for 10-12 minutes until cheese is bubbling and golden.
- Drizzle sour cream over baked nachos and garnish with chopped cilantro before serving.
Nutrition
- Serving Size: 2 nacho halves (90g)
- Calories: 160
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 20mg