Pinto bean-blue corn nachos with fresh lime

4 - 5
PersonalPoints™ per serving
Total Time
32 min
12 min
20 min
Contrasting textures and bold flavors make these rustic nachos a standout. The blue corn tortilla chips are made from the ground kernels of a variety of corn that is blue. The corn gets its blue hue from the same natural-occurring anthocyanins that give blueberries and purple cabbage their equally-striking colors. Crumbling some of the chips to sprinkle on top of the creamy layers of beans and cheese is a creative touch that adds interest to these nachos bite after bite. Substitute rings of pickled jalapeños in this mix if you do not have fresh ones one hand.


Baked blue corn tortilla chips

36 chip(s)

Canned pinto beans

15½ oz, (1 can), rinsed and drained

Plum tomato(es)

2 medium, chopped

Uncooked scallion(s)

2 medium, thinly sliced

Jalapeño pepper(s)

1 medium, seeded and minced

Reduced-fat shredded Monterey Jack cheese

1 cup(s)


¼ cup(s), chopped fresh

Fresh lime(s)

½ medium


  1. Preheat oven to 400°F. Spray 9 x 13-inch baking dish or 11-inch deep-dish pizza pan with nonstick spray.
  2. Arrange 24 tortilla chips in single layer in prepared pizza pan. Top evenly with beans, tomatoes, scallions, and jalapeño.
  3. Crush remaining 12 tortilla chips and sprinkle on top; sprinkle evenly with Monterey Jack. Bake until heated through and cheese is melted, about 20 minutes. Sprinkle with cilantro and squeeze lime juice over.
  4. Per Serving: 1/6 of nachos