Photo of Bean and cheese nachos by WW

Bean and cheese nachos

Total Time
13 min
8 min
5 min
The protein in the beans and carbs in the tortilla chips make these nachos a great energy-boosting snack or light meal. Refried beans are not beans that have been fried twice as the name suggests. In Spanish, they are called Frijoles Refritos—or well-fried beans—a reference to how the mashed pinto beans are typically heated in a frying pan before serving. Refried beans are a classic smeared on tortilla chips with cheese for Tex-Mex nachos. Topping each nacho with a pickled jalapeño slice would make any cowboy tip his hat to the cook. Just don't forget the salsa!


Baked low fat tortilla chips

32 item(s)

Fat free canned refried beans

1 cup(s)

Reduced-fat shredded Monterey Jack cheese

½ cup(s)

Fat free salsa

¼ cup(s)


  1. Preheat oven to 350ºF. Layer tortilla chips on an ovenproof platter or baking sheet.
  2. Spread beans evenly over chips and sprinkle with cheese. Bake until beans are hot and cheese is melted, about 5 minutes. Top with salsa. Yields about 8 chips per serving.
  3. Flavor Booster: Garnish each serving with a thin slice of seeded jalapeno chile, or habanero chile, for a blast of heat.