Nachos Recipe

Combine white vinegar, water, sugar and salt in a small bowl or jar and stir until sugar and salt dissolve. Add thinly sliced red onion, press down so slices are submerged. Let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours) to quick-pickle.

Heat olive oil in a medium skillet over medium heat. Add finely chopped onion and sauté 3–4 minutes until translucent.

Add minced garlic and cook 30 seconds until fragrant.

Stir in drained pinto beans, cumin, smoked paprika, salt and pepper. Add 3 tablespoons water and cook 4–5 minutes, mashing about half the beans with the back of a spoon to create a creamy but still chunky texture. Taste and adjust seasoning.

In a bowl combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro, lime juice and salt. Stir and let rest 10 minutes for flavors to marry.

Scoop avocado into a blender or bowl. Add sour cream, lime juice and salt. Blend or whisk until smooth, adding 1 tablespoon water to thin to a pourable consistency. Adjust salt and lime to taste.

Preheat oven to 425°F (220°C). Arrange half the tortilla chips in an even layer on a large baking sheet or oven-safe platter.

Spoon half the warmed pinto beans over the chips in dollops, then sprinkle half the shredded cheddar evenly. If using a protein, distribute half of the selected cooked meat evenly over the chips.

Top with the remaining chips, then the rest of the beans, remaining cheese and remaining protein (if using). Scatter sliced jalapeño over the top.

Bake in preheated oven 6–8 minutes, until cheese is fully melted and edges of chips are just beginning to toast.

Remove nachos from oven. Spoon pico de gallo in small mounds across the tray, distribute pickled red onions, and drizzle or dot avocado crema over the top.

Sprinkle chopped cilantro and additional sliced jalapeño to taste. Serve immediately with lime wedges on the side.