Gluten-Free Superbowl Recipe: Black Bean and Blue Corn Chip Nachos

Gluten-Free Black Bean Nachos. 2010 © Teri Lee Gruss

This gluten-free black bean and blue corn chip nacho recipe is loaded with color and antioxidant power.

Serve this cheesy, flavor-packed dish as a hearty gluten-free appetizer, snack or even as an entree- kids love them.

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes



  • 1- 16 ounce bag of gluten -ree blue corn tortilla chips
  • 4 cups shredded cheddar cheese
  • 1 can black beans, rinsed and drained
  • 2 diced orange bell peppers
  • 1 cup diced red onions
  • 1/2 cup sliced green onions
  • 1 minced clove garlic
  • 1/2 cup sliced jalapeno peppers (optional)
  • 2 teaspoons gluten-free taco seasoning mix (see tips)
  • 1/2 cup minced fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 cup gluten free sour cream


Preheat oven to 350°
  1. In a medium bowl mix black beans, orange peppers, red onions, green onions, garlic, lime juice and gluten free taco seasoning. Stir to thoroughly blend ingredients.
  2. Layer half of corn chips on a large oven-proof platter or sheet pan covered with parchment paper.
  3. Sprinkle with 1/3 of shredded cheese and half of bean mixture.
  4. Add second layer of corn chips, 1/3 of cheese and bean mixture.
  5. Top with remaining 1/3 of cheese.
  6. Bake for 15 minutes, or until cheese is melted.
  7. Sprinkle nachos with minced cilantro.
  8. Stir lime zest into sour cream and serve with nachos.


Use Gluten-Free Taco Seasoning Recipe to season nacho bean mixture

Reminder; Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

Author Information: Teri Gruss, MS Guide to Gluten-Free Cooking
Teri was diagnosed with gluten intolerance after decades of symptoms that culminated in malabsorption syndrome. Teri has written numerous health and nutrition articles for the popular website and was a founding member and moderator of, a nutrition forum for healthcare professionals and students. She is a member of the American Dietetic Association and supports the non-profit organization Gluten Intolerance Group (GIG) of North America as a member.
Email Teri Gruss, MS here.

About Teri Gruss, MS

Teri Gruss, MS

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