Nachos Recipe
Crispy corn tortilla chips, comes with black beans, Monterey cheese, pico de gallo, guacamole and Rubamba aioli sauce.
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Ingredients
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Tortilla Chips
Black Beans
Monterey Cheese
Pico de Gallo
Guacamole
Rubamba Aioli Sauce
Method
Prepare the Tortilla Chips
- 1
Bake or Fry Chips
If you're making your own tortilla chips, cut corn tortillas into triangles and either bake them at 350°F (175°C) for 10-15 minutes until crispy or fry them in hot oil until golden brown. If using store-bought chips, simply place them in a serving bowl.
Prepare the Black Beans
- 2
Heat the Black Beans
In a small saucepan, combine the canned black beans, cumin, garlic powder, and salt. Heat over medium heat until warmed through, about 5-7 minutes. Stir occasionally.
Prepare the Pico de Gallo
- 3
Mix the Pico de Gallo
In a mixing bowl, combine the diced tomatoes, red onion, chopped cilantro, lime juice, and salt. Mix well and set aside to let the flavors meld.
Prepare the Guacamole
- 4
Make the Guacamole
In a bowl, mash the avocados. Add lime juice and salt, mixing until well combined. Adjust seasoning to taste.
Prepare the Rubamba Aioli Sauce
- 5
Make the Aioli
In a bowl, combine mayonnaise, minced garlic, lemon juice, cayenne pepper, and salt. Whisk until smooth. Adjust seasoning if desired.
Assemble the Nachos
- 6
Layer the Nachos
On a large platter, spread a layer of tortilla chips. Top with warm black beans, then sprinkle shredded Monterey cheese generously over the top. Add a spoonful of pico de gallo and dollops of guacamole. Drizzle with Rubamba aioli sauce.
- 7
Serve
Serve immediately while the cheese is melty and the chips are crispy. Enjoy!
