Nacho Bar Recipe

Spread the tortilla chips in a single large shallow serving platter or divide between 2–3 smaller platters for a nacho bar layout.

Prepare seasoned black beans

Drain and rinse the canned black beans. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the beans, cumin, garlic powder, salt, and black pepper. Cook, stirring occasionally, until warmed through and slightly softened, about 4–6 minutes. Mash roughly with the back of a spoon if you prefer a mix of whole and slightly broken beans. Keep warm.

Warm the queso

Warm the prepared queso in a small saucepan over low heat or in a microwave-safe bowl in 30-second bursts, stirring between, until smooth and pourable (about 2–4 minutes). If queso is too thick, stir in 1–2 tablespoons milk to thin to desired consistency.

Layer: spoon half of the warmed queso evenly over the bed of tortilla chips. Scatter half of the seasoned black beans across the chips. Sprinkle both shredded cheeses evenly over the chips, queso, and beans.

Melt cheeses (oven method): Preheat broiler to high. Place the assembled tray on a middle rack and broil 2–4 minutes until cheese melts and bubbles — watch closely to prevent burning. (If using individual smaller platters, broil 1–2 minutes.) Alternatively, microwave the assembled portion on high for 45–90 seconds until cheese melts.

Remove the nachos from oven or microwave. Immediately spoon the remaining warmed queso and remaining seasoned beans in spots across the melted cheese layer.

Top evenly with shredded lettuce, chopped tomatoes, sliced jalapeños, dollops or piping of sour cream, and spoonfuls of guacamole.

Finish with optional garnishes: sprinkle chopped cilantro and sliced green onions, and place lime wedges on the side for squeezing.

Serve hot: present the nacho bar so guests can add extra toppings as desired. Keep queso warm in a small slow cooker or insulated container and beans in a warmed bowl so guests can refill.