Emma's Nachos Recipe

In a small bowl whisk together sour cream, lime juice, ground cumin, garlic powder, salt, and black pepper until smooth. Taste and adjust lime or salt to preference. Cover and refrigerate while preparing the rest so flavors meld.

Dice the tomato into 1/4-inch pieces, place in a bowl and squeeze a little of the lime over it to brighten flavor.

Finely dice the red onion. If onion is sharp, rinse briefly under cold water and drain to mellow flavor.

Slice the jalapeño into thin rounds, removing seeds if you want less heat. Reserve a few slices for garnish.

Chop cilantro leaves finely (if using) and set aside.

In a small skillet over medium heat, warm the drained and rinsed black beans with 1 tsp olive oil, smoked paprika, 1/4 tsp salt and 1/8 tsp black pepper. Stir and cook 3–4 minutes until heated through and slightly softened. Remove from heat.

Preheat the oven to 400°F (200°C).

Spread half of the tortilla chips in an even layer on a rimmed baking sheet or in a large ovenproof skillet. Scatter half of the warmed black beans over the chips, then sprinkle half of both cheeses (1/2 cup cheddar + 1/2 cup jack).

Top with the remaining chips and repeat with the rest of the black beans and cheeses to create two layers so cheese melts throughout.

Place the tray in the preheated oven and bake 6–8 minutes, or until cheese is fully melted and starting to bubble. For extra browning, broil 30–60 seconds while watching closely.

Remove nachos from oven. Immediately scatter diced tomatoes, red onion, jalapeño slices, and chopped cilantro over the hot cheese.

Drizzle seasoned sour cream over the top in lines or dollops, or serve on the side for dipping.

Squeeze remaining lime over the nachos to taste and serve hot. Offer extra salt, hot sauce, or pico de gallo if desired.