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Nachos have always been one of my favorite comfort foods. Growing up, my mom made them with canned chili and loads of cheese, and I thought they were the best thing ever. Over the years, I’ve enjoyed nachos in just about every form—some amazing, others less so. These days, when I’m craving that melty, cheesy, satisfying goodness but want to keep things lighter, I turn to these WW-friendly cheese and black bean nachos.
Made with baked tortilla chips, reduced-fat cheese, and protein-rich black beans, this recipe is a perfect way to indulge without overdoing it. They come together quickly, making them a great option for a weeknight dinner, weekend snack, or even game-day spread. Best of all, you can customize them endlessly with your favorite toppings.
Why I Love This Recipe
- Lightened-up comfort food – All the cheesy, crunchy satisfaction of nachos with fewer calories and Points.
- Fast and easy – Just a few ingredients and about 20 minutes in the oven.
- Family favorite – A healthier twist everyone will still love.
- Versatile – Add veggies, meat, or extra toppings to make them your own.
Ingredients & Substitutions
- Baked low-fat tortilla chips – Store-bought (if you can find them) or homemade. You can also try grain-free or high-protein chips. Really any tortilla chips will work.
- Reduced-fat shredded Monterey Jack cheese – I used Pepper Jack for a little kick, but reduced-fat cheddar, Colby, or a Mexican blend all work.
- Black beans – Drained and rinsed. Pinto, chili beans, or even refried beans can be substituted.
- Plum tomatoes – Or grape, cherry, or canned diced tomatoes.
- Scallions – Mild green onions add a nice crunch. Red or white onions also work.
- Jalapeño pepper – Fresh, canned, or pickled. Adjust to your heat preference.
- Fresh cilantro – Optional garnish. Skip if you’re not a fan.
- Lime wedges – Brightens everything up just before serving.
WW Points & Calories
According to my calculations, each serving has about:
- Calories: 222
- WW Points: 5 To see your WW Points for this recipe, track it in the WW App! (You must be logged into WW on a smartphone or tablet.)
- Old Points: 5 PointsPlus
How to Make Black Bean Nachos (Step-by-Step)
Step 1: Prep the oven
Preheat oven to 400°F. Line a baking sheet (affiliate link) with foil and coat lightly with nonstick cooking spray.
Step 2: Assemble the nachos
Spread the tortilla chips in a single layer on the prepared pan. Sprinkle evenly with cheese, then layer on beans, tomatoes, scallions, and jalapeños.
Step 3: Bake until melty
Bake for 15–20 minutes, until heated through and the cheese is melted and bubbly.
Step 4: Garnish & serve
Top with cilantro and serve hot with lime wedges.
Additions and Variations
- Different cheese: Use any reduced-fat shredded cheese you like.
- Different beans: Pinto, kidney, or even chili beans.
- With meat: Add chopped chicken breast, ground turkey, or lean beef.
- More toppings: Salsa, guacamole, avocado slices, shredded lettuce, olives, or nonfat Greek yogurt.
Serving Suggestions
These nachos make a fun light dinner with a side salad or can be served as a game-day appetizer. Pair with fresh salsa, pico de gallo, or a bowl of guacamole for extra dipping fun.
If you’ve made these low fat Black Bean and Cheese Nachos, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Cheese and Black Bean Nachos Recipe
Equipment
Ingredients
- 36 baked low-fat tortilla chips
- 1 cup shredded reduced-free Monterey Jack cheese (I used reduced-fat Pepper Jack cheese)
- 1 can (14 to 15 ounces) black beans, drained and rinsed
- 2 plum tomatoes, chopped (I used grape tomatoes and quartered them)
- 2 scallions, thinly sliced
- 1 jalapeño pepper, seeded and diced (I omitted this)
- 3 tablespoons chopped fresh cilantro
- Lime wedges, for serving
Instructions
- Preheat oven to 400F degrees. Line a large baking sheet (affiliate link) with foil and spray it with non-stick cooking spray.
- Arrange the tortilla chips in a single layer close together on the prepared baking sheet.
- Sprinkle evenly with the cheese.
- Top with the beans, tomatoes, scallions and jalapeño.
- Baked until heated through and the cheese is melted, 15 to 20 minutes.
- Remove from the oven and sprinkle with cilantro.
- Serve with lime wedges.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan)
Nacho Making Tips and Variations:
Different Beans – Use whatever beans you prefer – black, pinto, chili beans, refried beans, etc. With Meat – Chopped cooked chicken or turkey breasts are the obvious zero points choices. Ground turkey or lean beef cooked with taco seasonings or shredded beef or pork would also be delicious. Different Cheese – Any kind of shredded reduced fat cheese will work well – cheddar, jack, pepper jack, or a blend. More Topping Ideas – Pickled jalapeno peppers, hot sauce, salsa, avocado, guacamole, low fat sour cream or plain nonfat Greek yogurt, olives, shredded lettuce or anything else that suits your fancy.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Weight Watchers Power Foods Cookbook (affiliate link)
More WW-Friendly Mexican Recipes
If you liked these cheese and black bean nachos, you’ll also enjoy:
- WW 2-Ingredient Salsa Chicken – A slow cooker staple that’s perfect for tacos, burritos, or bowls.
- Weight Watchers Taco Soup – A hearty, flavorful soup that’s always a reader favorite.
- Easy Chicken Fajitas – Quick, colorful, flavorful, and ready in 30 minutes.
- Slow Cooker Chicken and Pinto Bean Tostadas – A fuss-free meal with bold flavor.
- Stacked Chicken Enchiladas – Comforting layers of tortillas, chicken, and sauce made lighter.
Make Healthy Eating Even Easier
If you enjoy simple, WW-friendly recipes like this one, you’ll love my Ultimate eCookbook Bundle. It’s packed with my best slow cooker, casserole, and family-friendly favorites—all with nutrition and WW Points already calculated for you. Perfect for busy weeknights, meal prep, or anytime you need quick inspiration.
Instead of jalapeno, tomatoes and scallions, I used fresh Pico de Gallo. I used some leftover Rotisserie chicken, Mexican blend shredded cheese, shredded lettuce, and fat free sour cream to top. Easy to make, delicious and filling! Will make again!
Hi Carolyn,
Your modifications sound delicious. Thanks for sharing!! ~Martha
I added left over roast beef. Delicious and easy! Husband approved!
Love the idea of adding leftover roast beef! ~Martha