Mama Julio's Nachos With Black Beans Recipe

Preheat and arrange

Preheat the oven to 425°F (220°C). Spread half of the tortilla chips in an even single layer on a large, rimmed baking sheet or a 12-inch cast-iron skillet so they overlap slightly but don't pile up excessively.

Evenly scatter half of the shredded Monterey Jack and half of the shredded cheddar over the chips. Scatter half of the drained canned black beans across the cheese layer in small clusters so every bite has beans.

Place the tray or skillet in the preheated oven and bake for 5–7 minutes, until the cheese is melted and bubbling. Keep an eye so chips don't burn. Remove from oven.

Sauté aromatics

While the first layer bakes, heat 1 tablespoon olive oil in a medium nonstick skillet over medium heat. Add finely diced yellow onion and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the salsa

Add 1 cup of the canned black beans (reserved from the ingredients) to the skillet and gently mash about half of them with the back of a spoon to create a mix of whole and creamy beans. Stir in the drained chopped fire-roasted tomatoes, diced jalapeño, ground cumin, smoked paprika, kosher salt, and black pepper. Cook 2–3 minutes to warm through and let flavors meld.

Remove from heat and stir in chopped cilantro and 2 tablespoons fresh lime juice. Taste and adjust seasoning with additional salt or lime if desired. Set aside.

Top the baked first layer of chips with half of the black bean salsa in spoonfuls, putting it where additional cheese will melt to bind. Sprinkle the remaining shredded Monterey Jack and cheddar over the top, then scatter the remaining half of the drained canned black beans and pickled jalapeños evenly.

Return the assembled nachos to the oven and bake 4–6 minutes more, until the cheese is fully melted and edges of chips are lightly golden.

Remove from oven. Dollop sour cream or crema across the top (or drizzle), add diced avocado or spoonfuls of guacamole, scatter sliced green onions and extra cilantro leaves, and garnish with lime wedges and a few dashes of hot sauce if using.

Serve immediately on the baking sheet or transfer to a large platter. Encourage diners to squeeze lime over their portions for brightness.