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Easy Black Bean Ghost Nachos for a Spooky Crowd

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These Black Bean Ghost Nachos are the Halloween appetizer you didn’t know you needed. They look impressive enough to steal the spotlight at any party, but they come together with minimal stress.

Ingredients

Scale
  • 12 small or 8 medium corn tortillas
  • 2 tablespoons cooking spray or vegetable oil
  • ½ teaspoon fine sea salt
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • 1 can (15 ounces) black beans, drained and rinsed
  • 2 cups (about 8 ounces) shredded Mexican blend cheese
  • 1 medium jalapeño, thinly sliced
  • 1 medium Roma tomato, diced
  • ¼ cup red onion, finely diced
  • ¼ cup fresh cilantro, chopped
  • 1 medium lime, juiced
  • ½ cup sour cream
  • ½ cup salsa verde
  • 1 tablespoon olive oil
  • 1 clove garlic, minced

Instructions

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Stack 3-4 corn tortillas on a cutting board. Press a ghost-shaped cookie cutter firmly through the stack to cut out ghost shapes. Repeat until all tortillas are used, aiming for about 30-40 ghosts total.
  3. Arrange tortilla ghosts in a single layer on the prepared baking sheet. Lightly spray both sides with cooking spray. Sprinkle with salt, chili powder, cumin, and garlic powder. Flip and season the other side.
  4. Bake for 8-10 minutes, flipping halfway through, until lightly browned and crisp. Watch closely to prevent burning. Let cool on the sheet.
  5. While chips bake, heat 1 tablespoon olive oil in a small skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant.
  6. Add drained and rinsed black beans, ¼ cup chopped cilantro, juice of half a lime, and a pinch of salt. Stir and cook for 3-4 minutes until warmed through. Mash about a quarter of the beans with a spoon for creamier texture. Remove from heat.
  7. Spread baked ghost chips on the same baking sheet. Spoon black bean mixture evenly over chips. Sprinkle shredded cheese over everything, then scatter sliced jalapeños on top.
  8. Return to oven and bake for 5-7 minutes until cheese is melted and bubbly.
  9. Remove from oven. Immediately scatter diced tomato, diced red onion, and remaining cilantro over hot nachos. Squeeze remaining lime half over everything. Drizzle with sour cream and salsa verde in zigzag patterns.
  10. Serve immediately, directly from the baking sheet or transferred to a platter.

Notes

Corn tortillas are non-negotiable for holding shape and getting crispy. Don’t skip parchment paper for easy cleanup. For crispiest chips, arrange in a single layer without overlapping. Add fresh toppings after cheese melts to keep them fresh. Can cut tortilla ghosts up to 2 days ahead and store in airtight container at room temperature.

Nutrition

Keywords: Halloween nachos, ghost nachos, black bean nachos, spooky appetizer, easy Halloween recipe, vegetarian nachos

Find it online: https://crispcraving.com/easy-black-bean-ghost-nachos-for-a-spooky-crowd/