Nachos Recipe

Preheat and prepare pan

Preheat oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.

Arrange half of the tortilla chips in an even layer on the baking sheet so they overlap slightly but leave room for cheese to melt over chips.

Evenly sprinkle half the shredded cheddar and half the Monterey Jack over the first layer of chips. Scatter half of the prepared black beans over the cheese, then add a few pickled jalapeño slices distributed across.

Add a second layer of chips on top, then repeat with remaining cheeses, beans, and jalapeños to build a two-layer nacho stack. This helps cheese melt between layers and supports toppings.

Bake in preheated oven for 6–9 minutes, or until cheese is fully melted and bubbling. Watch closely to avoid burning the chips. Remove from oven and proceed to finish with cold toppings.

Combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño (if using), lime juice, salt, and black pepper in a medium bowl.

Stir thoroughly, taste, and adjust seasoning: add more lime or a pinch more salt if needed. Refrigerate until ready to use so flavors meld (at least 10 minutes).

Heat 1 teaspoon vegetable oil in a small skillet over medium heat. Add the drained and rinsed black beans and warm for 1–2 minutes.

Add the ground cumin, chili powder, garlic powder, 0.5 teaspoon salt, and 2 tablespoons water. Stir and cook 2–3 minutes, smashing a few beans lightly with the back of a spoon to create a saucy texture that will cling to the chips. Remove from heat and keep warm.

Halve and pit the avocados. Scoop flesh into a bowl and mash to your preferred consistency with a fork—smooth or slightly chunky.

Add 2 teaspoons lime juice, 1 teaspoon salt, 2 tablespoons diced red onion, 2 tablespoons chopped cilantro, diced tomato (if using), and 1/4 teaspoon black pepper. Stir to combine and taste; adjust salt or lime as needed. Cover with plastic wrap pressed onto the surface to prevent browning until ready to serve.

When cheese is melted on the baked nachos, remove baking sheet from oven. Immediately spoon warmed black beans across the top in dollops so they adhere to melted cheese.

Scatter spoonfuls of pico de gallo over the nachos, then add generous spoonfuls of guacamole in a few spots. Drizzle or dollop sour cream across the top (you can thin the sour cream with 1–2 teaspoons water if you want to drizzle).

Garnish with fresh cilantro leaves and additional pickled jalapeños or hot sauce to taste. Serve hot on the baking sheet or transfer to a large platter for the table.