Nachos Recipe

Preheat

Preheat oven to 400°F (200°C). Arrange a large rimmed baking sheet or shallow oven-safe dish.

Spread 4 cups of tortilla chips in an even single layer on the prepared baking sheet. Reserve remaining chips for a second layer after cheese and beans if desired.

Warm the refried beans in a small saucepan over low heat, stirring occasionally, or microwave in a covered bowl for 60–90 seconds until spreadable. If using the optional seasoning, heat olive oil in the pan, stir in cumin and chili powder, cook 20 seconds, then mix into the refried beans.

Spoon about half of the warmed refried beans in dollops evenly over the chips (this helps the cheese and toppings adhere). Scatter half of the black beans across the chips as well.

Sprinkle half of each shredded cheese (1 cup cheddar + 1/2 cup Monterey Jack) evenly over the chips and beans. Add the reserved 4 cups of chips on top to create a second layer, then repeat bean dollops, black beans and the remaining cheeses to build a stacked nacho with even coverage.

Bake in the preheated oven for 8–10 minutes, or until cheese is completely melted and just starting to bubble. For extra browning, switch to broil on high for 30–60 seconds while watching closely so chips don't burn.

While the nachos bake, prepare the fresh toppings: mix diced tomato, sliced green onion and chopped cilantro in a small bowl. Set aside. Measure pickled jalapeño slices for garnish.

When nachos come from the oven, immediately scatter the tomato mixture over the melted cheese so the tomatoes warm slightly but remain bright. Add pickled jalapeño slices to taste.

Make the guacamole just before serving to keep it bright: in a medium bowl, mash the avocado with a fork to desired texture. Stir in lime juice, finely minced red onion, 3 tsp salt and 1 tsp black pepper. Taste and adjust seasoning and lime as needed.

Transfer guacamole to a small serving bowl and cover tightly with plastic wrap (press wrap onto surface) until ready to serve if making a few minutes early.

Whisk together sour cream, lime zest, hot sauce (if using) and 1/2 tsp salt until smooth. Taste and adjust salt or hot sauce. Transfer to a small bowl or squeeze bottle for drizzling.

Place the baked nachos on a serving platter or leave on the baking sheet. Spoon dollops of guacamole around the nachos or serve in a bowl at the side. Drizzle or dot the sour cream sauce over the top, or serve it in a bowl alongside.

Finish with an extra sprinkle of chopped cilantro and additional green onion. Serve immediately so chips remain crisp.