Black Bean Nachos Recipe

Heat vegetable oil in a large, heavy skillet or deep pot to 350°F (about medium-high). If you don't have a thermometer, heat until a small piece of tortilla sizzles immediately but doesn't brown in under 5 seconds.

Stack tortillas and cut each into 6 wedges (triangles). Shake wedges to separate layers.

Fry tortilla wedges in batches (do not overcrowd) 6–8 pieces at a time for 1–2 minutes, stirring gently, until crisp and lightly golden.

Use a slotted spoon to transfer chips to a paper-towel-lined tray. Immediately sprinkle with kosher salt. Let cool while you prepare toppings.

In a medium skillet, heat 1 tbsp olive oil over medium heat until shimmering.

Add diced onion and cook 4–5 minutes until softened and translucent.

Add minced garlic and cook 30 seconds until fragrant.

Stir in drained black beans, cumin, chili powder and 1/2 tsp salt. Cook 3–4 minutes, stirring, until beans are warmed through and begin to soften.

Lightly mash about one-third of the beans in the pan with the back of a spoon to create a saucy texture while leaving the rest whole.

Remove from heat, stir in fresh lime juice and chopped cilantro. Taste and adjust salt or lime as needed.

Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment or foil.

Arrange a single layer of house-fried tortilla chips on the baking sheet, overlapping slightly to form a sturdy bed.

Evenly distribute half of the warmed black bean mixture over the chips.

Sprinkle with shredded cheddar and pepper jack, distributing so most chips get some cheese. Then scatter half of the crumbled queso fresco over the top.

Add another layer of chips as needed (optional), top with remaining black beans and remaining cheddar and pepper jack.

Bake in the preheated oven 6–8 minutes until cheeses are melted and bubbling. For browned spots, place under broiler 30–60 seconds—watch closely to avoid burning.

Remove nachos from oven and immediately sprinkle with remaining queso fresco.

Dot the tray with spoonfuls of guacamole and sour cream or serve them on the side for guests to add themselves.

Spoon pico de gallo across the top and scatter sliced jalapeños and cilantro leaves. Serve with lime wedges for squeezing.

Serve hot—use a large spatula to transfer portions. Leftovers: store components separately in airtight containers in the refrigerator for up to 2 days; reheat chips briefly in a 350°F oven to crisp.