Nachos Cazador Recipe

prepare beans

In a medium bowl combine the drained black beans and pinto beans. Add 1 tbsp lime juice and 1 tsp kosher salt; gently toss to combine. Set aside to allow flavors to meld while you prepare other components.

Preheat oven to 400°F (200°C). Line a large rimmed baking sheet or oven-safe platter with foil or parchment for easier cleanup.

Spread half of the fresh corn tortilla chips in an even layer on the prepared baking sheet so chips overlap slightly but remain mostly single layer.

Evenly distribute half of the bean mixture over the chips, leaving some chips exposed for crisp texture.

Sprinkle half of the grated cheddar and half of the Monterey Jack evenly over the chips and beans. Drizzle 1 tsp olive oil lightly over the cheese to promote even melting.

Add another layer: spread remaining chips on top, distribute remaining beans, and finish with remaining cheeses.

Place the baking sheet in the preheated oven and bake 6–10 minutes until cheese is fully melted and bubbly and edges of chips are slightly toasted. For a browner top, switch to broil for 1 minute—watch closely to avoid burning.

While nachos bake, make guacamole: halve and pit the avocados; scoop flesh into a medium bowl. Mash with a fork to desired texture (slightly chunky recommended).

Fold in 1 tbsp lime juice (guacamole), diced tomato (1/2 cup), 1/4 cup minced red onion, 2 tbsp chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or lime as needed. Keep covered with plastic wrap pressed to the surface if not using immediately to minimize browning.

Remove the baked nachos from the oven and place on a heatproof surface.

Spoon dollops of guacamole across the cheesy nachos (or serve guacamole on the side if preferred).

Add 1/2 cup diced tomato evenly over nachos, scatter thinly sliced green onions (from 4 stalks), and arrange jalapeño slices to desired heat level (use seeds for more heat or remove for milder flavor).

Dot sour cream across the top in small spoonfuls. If you prefer a drizzle, thin the sour cream with 1–2 tsp water and whisk until pourable, then drizzle.

If using optional add-ins, scatter warmed shredded chicken or ground beef and spoon salsa or pico de gallo over the nachos now.

Garnish with pickled jalapeños (if using) and fresh cilantro leaves. Serve immediately while chips are still crisp and cheese is warm.