Ingredients
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4 cups tortilla chips
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1½ cups shredded cheddar or Mexican blend cheese
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1 cup black beans or pinto beans, drained and rinsed
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¼ cup sliced jalapeños
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½ teaspoon chili powder
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½ teaspoon cumin
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½ cup diced tomatoes
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¼ cup sour cream
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¼ cup salsa
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2 tablespoons chopped green onions
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½ avocado, sliced
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Fresh cilantro (optional)
Instructions
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Preheat oven to 375°F (190°C).
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Spread tortilla chips evenly on a large baking sheet.
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Sprinkle half of the shredded cheese over the chips.
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Add the beans evenly across the chips.
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Sprinkle chili powder and cumin over the beans.
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Add the remaining cheese and jalapeños.
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Bake for 6–8 minutes, or until cheese is melted and bubbly.
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Remove from oven and add diced tomatoes, sour cream, salsa, avocado, and green onions.
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Garnish with cilantro if desired.
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Serve immediately while hot and cheesy.
Notes
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Use sturdy tortilla chips to prevent breaking.
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Freshly shredded cheese melts more smoothly.
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Add cold toppings after baking for the best texture.
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Serve immediately for the crispiest nachos.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 3g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 35mg