Super Nachos Recipe

Arrange chips

Preheat the oven to 375°F (190°C). Spread 3 cups of tortilla chips in an even layer on a large oven-safe baking sheet or shallow baking dish.

First cheese layer

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

Drain and rinse the canned black beans. In a medium skillet, heat 1 tablespoon olive oil over medium heat.

Finely chop the half onion and mince the garlic. Add onion to the skillet and sauté 3–4 minutes until softened and translucent.

Add the minced garlic and cook 30 seconds until fragrant. Stir in the drained black beans, 0.5 tsp ground cumin, 0.25 tsp smoked paprika, 0.5 tsp salt and 0.25 tsp black pepper. Cook 3–4 minutes, mashing about one-third of the beans with the back of a spoon to create a slightly creamy texture.

Finish the bean mixture with 1 tablespoon lime juice, taste and adjust seasoning. Remove from heat.

Distribute the warm black bean mixture evenly over the cheese-layered chips.

Top the bean layer with the remaining chips (use the other 3 cups), spreading them so nachos are two shallow layers rather than one thick pile.

Sprinkle the remaining cheddar and Monterey Jack evenly over the top layer of chips.

Scatter the pickled jalapeño slices across the top to your preferred heat level.

Bake in the preheated oven for 8–10 minutes, until the cheese is fully melted and bubbly.

Remove from oven and let rest 1–2 minutes before adding cold toppings (this prevents sour cream and guacamole from melting).

While nachos bake, prepare the guacamole: halve and pit the avocados and scoop flesh into a bowl. Mash to a chunky consistency with a fork.

Stir in the minced tomato (1/4 small), 2 tsp finely minced red onion, 1 tbsp chopped cilantro, 1 tbsp fresh lime juice, 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust lime and salt as needed.

Spoon dollops of guacamole across the baked nachos or serve in a small bowl on the side.

Add 1/2 cup sour cream as dollops or drizzle. If desired, thin the sour cream with 1–2 tsp water and whisk to make a drizzleable consistency.

Thinly slice the 2 green onions and scatter over the nachos along with the remaining 2 tbsp cilantro.

Serve immediately with lime wedges for squeezing over individual portions.