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black bean salsa steak

Black Bean Salsa Steak Nachos

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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 rimmed baking sheet
  • 1 Medium Skillet
  • 1 Small saucepan
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Mixing bowl
  • 1 Tongs
  • 1 aluminum foil sheet optional
  • 1 pastry brush optional

Ingredients
  

  • 1 pound skirt steak trimmed
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 tablespoon lime juice fresh
  • 1 tablespoon olive oil
  • 15 ounce black beans canned, drained and rinsed
  • 1/2 cup salsa your favorite
  • 12 ounce tortilla chips thick-cut
  • 2 cup Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded
  • 1/2 cup red onion finely diced
  • 1 jalapeño thinly sliced
  • 1/2 cup corn kernels thawed if frozen
  • 1/4 cup fresh cilantro chopped
  • 1/4 cup sour cream for serving
  • 1/4 cup guacamole for serving
  • 1 lime cut into wedges for serving

Instructions
 

  • Pat the steak dry and season both sides with 1/2 teaspoon kosher salt, black pepper, cumin, chili powder, and lime juice, then drizzle with olive oil.
  • Heat the skillet over medium-high until just smoking and sear the steak 3–4 minutes per side for medium-rare, then transfer to a board to rest 5 minutes.
  • While the steak rests, combine black beans and salsa in the saucepan over low heat and warm until bubbly, stirring occasionally.
  • Preheat the broiler to high and line the baking sheet with foil if desired.
  • Slice the rested steak thinly against the grain into bite-size pieces.
  • Spread tortilla chips in an even layer on the baking sheet.
  • Scatter half the Monterey Jack and cheddar over the chips.
  • Spoon the warm black bean salsa evenly over the cheese layer.
  • Add the sliced steak, red onion, jalapeño, and corn over the beans.
  • Top with the remaining cheeses.
  • Broil 2–3 minutes until the cheese is fully melted and bubbling, watching closely to prevent burning.
  • Remove from the oven, sprinkle with cilantro, and let stand 2 minutes before serving with sour cream, guacamole, and lime wedges.

Notes

Use a thick, sturdy chip to avoid sogginess under the bean salsa and steak, and layer the cheese both under and over the toppings to “glue” everything together. For easier bite-through, choose skirt or flank steak and slice thinly across the grain after resting. If you prefer a saucier bean mix, mash a few beans into the salsa as it warms; for heat control, seed the jalapeño or swap in pickled jalapeños. Keep the steak medium-rare to medium to prevent toughness, and rewarm leftovers under the broiler to re-crisp the chips rather than microwaving. Additions like pickled red onions, queso fresco, or a drizzle of hot sauce or crema can elevate flavor without complicating the process.
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