Nachos Recipe

Rinse and drain beans

Open the can of black beans, pour into a fine-mesh sieve and rinse under cold water until runoff is clear. Let drain for 1–2 minutes.

Heat a medium skillet over medium heat. Add 1 tablespoon olive oil. When oil shimmers, add the diced onion and sauté 4–5 minutes until soft and translucent.

Add the minced garlic, ground cumin, smoked paprika, salt and black pepper to the onions. Cook 30–45 seconds, stirring, until fragrant.

Add the drained black beans to the skillet. Stir to combine and cook 2–3 minutes until beans are heated through. Use the back of a spoon to lightly smash about one-third of the beans in the pan — this creates a creamy texture that helps the beans adhere to chips. Remove from heat and set aside.

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with foil for easier cleanup, or use a large ovenproof platter.

Spread half of the tortilla chips in an even layer on the prepared baking sheet, covering most of the surface but leaving small gaps so chips don't completely overlap.

Scatter half of the shredded cheddar and half of the shredded Monterey Jack evenly over the chips.

Spoon half of the warm black bean mixture evenly over the cheese layer, distributing smashed and whole beans across the chips.

Add another even layer of the remaining tortilla chips on top, then repeat: sprinkle remaining cheeses and the rest of the black bean mixture over the chips.

Place the baking sheet in the preheated oven and bake 6–9 minutes, until the cheese is fully melted and bubbling and edges of some chips are lightly browned. Watch closely to prevent burning.

Remove the nachos from the oven. Immediately scatter the pickled jalapeño slices and, if using, the thin fresh jalapeño slices evenly over the hot cheese so they warm slightly.

Dot spoonfuls of salsa and sour cream across the top or serve them on the side for dipping. Sprinkle chopped cilantro and sliced green onions over the nachos. Serve with lime wedges for squeezing.

If you prefer layered hot toppings (e.g., extra beans or meat), place them on the chips before the final cheese layer so they heat through during baking.