Midnight Microwave Nachos with Jalapeños and Beans

Why You’ll Love This Recipe

• Lightning-fast: melty, satisfying nachos in under 15 minutes.
• Single-plate method means minimal cleanup and maximum crunch.
• Balanced toppings: creamy cheeses, tangy jalapeños, hearty beans, and fresh scallions.
• Perfect late-night snack or easy shareable starter.

Grocery List

• Produce: Scallions, optional fresh cilantro, optional lime
• Dairy: Sharp cheddar, Monterey Jack, sour cream
• Pantry: Sturdy tortilla chips, canned black beans, jarred pickled jalapeños, salsa, parchment paper

Full Ingredients

For the Nachos

• 8 oz thick, sturdy tortilla chips (about 6 cups)
• 1 cup (4 oz) shredded sharp cheddar
• 1 cup (4 oz) shredded Monterey Jack
• 1 cup black beans, drained, rinsed, and patted dry (from a 15-oz can; you will have leftovers)
• 1/3 cup pickled jalapeño rings, drained (adjust to taste)
• 3 scallions, thinly sliced (white and green parts; about 1/2 cup)

To Finish

• 1 cup chunky salsa (mild, medium, or hot)
• 1/2 cup sour cream

Optional Garnishes

• 2 tablespoons chopped fresh cilantro
• Lime wedges
• Hot sauce, to taste

Step-by-Step Instructions

Step 1: Prep the toppings

Drain and rinse the black beans, then spread them on a clean towel or paper towels and gently pat dry. Drain the pickled jalapeños and pat them dry as well. Thinly slice the scallions. Measure out the cheeses so you can work quickly once the chips are down. Dry toppings keep the chips crisper.

Step 2: Ready the plate and chips

Line a 12-inch microwave-safe plate with a piece of parchment paper trimmed to fit (no overhang). Spread the tortilla chips in a single layer, letting them overlap just slightly. Leave a 1-inch border around the edge of the plate so nothing spills over as the cheese melts.

Step 3: Layer for even melt

Sprinkle half of the cheddar and half of the Monterey Jack evenly over the chips. Scatter the black beans, pickled jalapeños, and about two-thirds of the scallions over the cheese. Finish with the remaining cheese to “glue” the toppings in place.

Step 4: Microwave until melty

Microwave on High (100% power) in bursts for the best texture: 1 minute 30 seconds, rotate the plate 180 degrees, then 1 minute 30 seconds more. Finish with 30 seconds, or until the cheese is fully melted and the beans are hot. Total time is about 3 minutes 30 seconds in a 1000W microwave. If your microwave is 700W, plan for about 4 minutes 30 seconds total. Let the nachos rest for 1 minute so the heat evens out.

Step 5: Finish with cool toppings

Spoon the salsa over the hot, melty nachos in small pools so the chips stay crisp. Add dollops of sour cream. Scatter the remaining scallions (and cilantro, if using) over the top.

Step 6: Serve immediately

Serve straight from the plate while the cheese is still stretchy. Add lime wedges and hot sauce on the side if you like a brighter or spicier finish.

Pro Tips

• Choose thick, restaurant-style chips; thinner chips soften faster in the microwave.
• Pat-dry beans and jalapeños to keep excess moisture off the chips.
• Shred cheese from a block for the smoothest melt; fine shreds melt faster and more evenly.
• Build in a single layer for even heating; stacking creates cold centers.
• Want a touch of browning? After microwaving, transfer to a foil-lined sheet and broil on high for 60–90 seconds, watching closely.

Variations

• Sheet-Pan Broiler Nachos: Build on a quarter-sheet pan, broil on High 6 inches from heat for 2–3 minutes until bubbly and lightly browned. Finish with salsa and sour cream.
• Protein Boost: Add 1 cup cooked, seasoned ground beef, shredded chicken, or chorizo on top of the first layer of cheese before microwaving.
• Veggie Lover: Add 1/2 cup fire-roasted corn and 1/2 cup diced tomatoes (well-drained and patted dry) before the final cheese layer.

Storage & Make-Ahead

Nachos are best eaten immediately. You can prep components up to 3 days ahead: shred cheeses, slice scallions, drain and dry the beans, and keep everything covered in the fridge. Store chips sealed at room temperature. If you must reheat leftovers, transfer to a sheet pan and bake at 375°F for 4–6 minutes or air-fry at 350°F for 2–3 minutes to re-crisp; reheating in the microwave will soften chips.

Nutrition (per serving)

Approx. 650 calories; 38 g fat; 48 g carbohydrates; 22 g protein; 6 g fiber; 1,100 mg sodium. Nutrition will vary based on brands and salsa/sour cream choices.