Big Style Nachos Recipe
Corn tortillas stacked high on top of black bean mash and topped with white queso, jalapeños, pico de gallo, sour cream and guacamole.
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Ingredients
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Tortilla and Bean Base
White Queso
Toppings
Method
Preparing the Black Bean Mash
- 1
Mash the Beans
In a medium bowl, combine the canned black beans, olive oil, garlic powder, cumin, and salt. Mash with a fork until a chunky paste forms.
Making the White Queso
- 2
Melt the Cheese
In a saucepan over medium-low heat, combine the white cheddar cheese, cream cheese, and milk. Stir continuously until melted and smooth. Add the chopped jalapeños and mix well.
Assembling the Nachos
- 3
Layer the Ingredients
Preheat your oven to 350°F (175°C). On a large baking sheet, spread half of the corn tortillas in a single layer. Top with half of the black bean mash, followed by half of the white queso. Repeat with the remaining tortillas, black bean mash, and white queso.
- 4
Add Toppings
Bake the nachos in the preheated oven for about 10-15 minutes, or until the cheese is bubbly. Remove from the oven and top with sliced fresh jalapeños, pico de gallo, dollops of sour cream, and guacamole.
