Photo of Chipotle bean nachos by WW

Chipotle bean nachos

Total Time
25 min
15 min
10 min
Nachos are always a hit and this vegetarian version will be a sure-fire crowd-pleaser too! They get a smoky kick from the chipotle-seasoned beans giving every bite some delicious spice. If you’d like even more heat, garnish with thinly sliced fresh jalapeños. Here, we’ve used canned kidney beans but either black beans or pinto beans would make good substitute. Keep things fun and simple and serve them on the baking sheet. To keep clean-up easy, line the pan with parchment paper or aluminum foil. For variation, turn the bean mixture into a super dip by thinning it out with chicken broth and sprinkling low-fat cheddar cheese on top.


Cooking spray

1 spray(s)

WW Reduced fat shredded Mexican style blend cheese

7 Tbsp

Canola oil

1 tsp

Uncooked shallot(s)

1 medium, or 1 small onion, finely chopped


1 medium clove(s), minced

Canned kidney beans

15 oz, rinsed and drained

Table salt


Chili powder

tsp, chipotle variety, or more to taste

Baked low fat tortilla chips

20 item(s)

Fat free salsa



3 Tbsp, fresh, minced, plus extra leaves for garnish


  1. Preheat oven to 400ºF.
  2. Coat a large nonstick skillet with cooking spray. Heat oil over medium heat; then add shallot and garlic. Cook, stirring frequently, until shallots are tender, about 5 minutes. Add beans, salt and chile powder; mash with back of spoon or potato masher to make a pulpy mixture. Remove from heat; set aside.
  3. Place tortilla chips on a rimmed baking sheet. Spoon bean mixture over top and sprinkle with cheese. Bake until cheese melts, about 3 minutes. Remove from oven and spoon salsa over top; immediately sprinkle with cilantro. Yields five topped chips per serving.