These Campfire Nachos with Black Beans and Fresh Salsa are the ultimate crowd-pleasing snack for any outdoor gathering.

Perfect for grilling or campfire cooking, this dish layers crispy tortilla chips, melty cheese, seasoned black beans, and tangy fresh salsa, all cooked together over an open flame.

The combination of the savory cheese, creamy black beans, and the burst of freshness from the salsa creates the perfect balance of flavors.

Whether you’re camping, grilling at the beach, or hosting a backyard BBQ, these nachos will be a hit with everyone.

Why You’ll Love This Recipe

This easy and fun recipe transforms simple nachos into a hearty and flavorful meal or appetizer.

The black beans add a protein-packed element, while the fresh salsa brings a burst of vibrant flavors that complement the richness of the melted cheese.

Cooking everything in a cast iron skillet or over foil packs ensures that the cheese is perfectly melted, and the tortilla chips stay crisp and delicious.

Plus, it’s a customizable dish—add your favorite toppings like jalapeños, sour cream, or guacamole for an extra kick!

Ingredients:

1 large bag tortilla chips (about 10-12 oz)
1 can (15 oz) black beans, drained and rinsed
2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
1 cup fresh salsa (store-bought or homemade)
1/2 cup sliced jalapeños (optional for heat)
1/4 cup chopped green onions (optional)
1 tablespoon olive oil (for greasing the skillet or foil)
Fresh cilantro (optional, for garnish)
Sour cream (optional, for serving)
Guacamole (optional, for serving)

Step-by-Step Instructions:

Prepare the Campfire or Grill: If using a campfire, ensure you have a bed of hot coals or a grill grate above medium heat. For grilling, preheat your grill to medium heat.
Prepare the Skillet or Foil Pack:
- If using a cast-iron skillet, lightly grease the bottom with olive oil to prevent sticking.
- If using foil packs, cut two large sheets of heavy-duty aluminum foil, enough to wrap up the nacho ingredients.
Assemble the Nachos:
- In a cast-iron skillet, layer half of the tortilla chips in the bottom. Top with half of the black beans, cheese, and jalapeños. Repeat the layers with the remaining chips, beans, cheese, and jalapeños.
- For foil packs, layer the ingredients similarly, starting with chips and then adding beans, cheese, and jalapeños. Fold the foil around the nachos to create a tightly sealed packet.
Cook the Nachos:
- Campfire Method: Place the skillet or foil pack on the grill grate or directly in the campfire’s hot coals. Cook for 10-15 minutes, or until the cheese is fully melted and bubbly. Be sure to keep an eye on the nachos to prevent burning.
- Grill Method: Place the skillet or foil pack on the grill and close the lid. Cook for 10-12 minutes, checking occasionally to ensure the cheese is melted and everything is heated through.
Add Fresh Salsa: Once the nachos are cooked, remove them from the heat and top with fresh salsa, green onions, and cilantro. If desired, add a dollop of sour cream and guacamole for extra creaminess.
Serve: Serve the nachos warm with extra salsa and toppings on the side for everyone to enjoy.

Expert Tips for the Recipe:

Cheese Options: Feel free to mix and match your favorite cheeses. Sharp cheddar adds a bold flavor, while Monterey Jack offers a creamy melt. A blend of both works beautifully!
Customizing: Add other toppings like olives, diced tomatoes, or shredded lettuce to make the nachos even more filling.
Adjust the Heat: If you want more spice, add more jalapeños or use a spicy salsa. You can also sprinkle chili powder or cayenne pepper over the nachos before cooking.
Cooking in Foil: If using foil packs, make sure to seal them tightly to trap the heat and steam, which helps melt the cheese and soften the chips without burning them.