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Ingredients
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Tortilla chips & cheese
Beans & toppings
Seasoning & optional
Method
Tortilla chips & cheese
Preheat oven
Preheat the oven to 375°F (190°C). If using a toaster oven, preheat to the same temperature.
Spread 3 cups of tortilla chips in an even single layer on a medium-sized baking sheet or oven-safe platter, leaving small gaps so heat circulates.
Evenly sprinkle the shredded cheddar and Monterey Jack cheeses over the chips so most chips get some cheese.
Beans & toppings
Warm the refried beans in a small saucepan over medium-low heat, stirring occasionally, until they are heated through (about 4–6 minutes). Stir in cumin and chili powder while warming to incorporate flavors. If the beans are too thick, add 1–2 tablespoons of water and stir to loosen.
When beans are hot, dollop them over the cheese-covered chips in 4–6 spoonfuls so they are distributed across the tray rather than concentrated in one spot.
Scatter pickled jalapeños, diced tomatoes, and sliced black olives evenly over the chips and beans.
Bake & finish
Place the baking sheet in the preheated oven and bake for 6–8 minutes, or until the cheese is fully melted and bubbling at the edges. Keep an eye so chips don’t burn.
Remove from the oven. Let sit 1 minute, then season with salt and freshly ground black pepper to taste.
Finish by dolloping sour cream in small spoonfuls across the nachos and sprinkling chopped fresh cilantro on top. Serve with lime wedges if desired.