Nachos Recipe
with house made chips, refried beans, guacamole, sour cream, & roasted tomato salsa
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chips
Refried Beans
Guacamole
Sour Cream
Roasted Tomato Salsa
Method
Chips
- 1
Make the Chips
Cut the corn tortillas into triangles. Heat the vegetable oil in a large frying pan over medium heat. Fry the tortilla pieces in batches until golden and crispy, about 3-4 minutes per batch. Remove from oil and drain on paper towels. Sprinkle with salt while still hot.
Refried Beans
- 2
Prepare the Refried Beans
In a skillet, heat olive oil over medium heat. Add the diced onion and cook until translucent. Add the minced garlic and cumin, cooking for another minute. Stir in the canned pinto beans and a bit of water if necessary. Cook until heated through, then mash slightly with a fork, leaving some whole for texture. Season with salt.
Guacamole
- 3
Roasted Tomato Salsa
- 4
Prepare the Roasted Tomato Salsa
Preheat the oven to 400°F (200°C). On a baking sheet, combine halved tomatoes, quartered onion, and whole garlic cloves. Drizzle with olive oil and sprinkle with salt. Roast for 20-25 minutes until softened and slightly charred. Let cool slightly, then blend with cilantro and lime juice until desired consistency is reached.
Assembly
- 5
Assemble the Nachos
On a large platter, layer the homemade chips, spoon over the refried beans, add dollops of guacamole and sour cream, and finish with a generous serving of the roasted tomato salsa. Serve immediately.
