Description
Delicious and easy-to-make loaded nachos topped with cheese, beans, and fresh toppings.
Ingredients
Scale
- 8 ounces tortilla chips
- 1 tablespoon olive oil
- 1 tablespoon ground chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 2 tablespoons tomato paste
- 1/4 cup vegetable broth (or chicken broth or water)
- 1 (15-ounce) can black beans (drained and rinsed)
- 1 (15-ounce) can pinto beans (drained and rinsed)
- 2 cups shredded sharp Cheddar and Monterey Jack cheese (or just Cheddar)
- Toppings as desired
Instructions
- Preheat oven to 400℉. Drain and rinse black and pinto beans. Thoroughly shake off excess water and set aside to dry.
- Line a sheet pan with parchment paper. Evenly distribute tortilla chips on the pan, minimizing gaps. Bake chips (without toppings) 5 minutes (keeps ’em crispy!). Remove and set aside.
- In a medium nonstick pan over medium heat, add olive oil, seasonings, and tomato paste. Cook 1–2 minutes, stirring constantly, until fragrant. Pour in vegetable broth, stirring until smooth. Add beans and stir to combine. Remove from heat.
- Grate cheese and gently pack it into a measuring cup. Evenly distribute beans over chips, followed by an even layer of grated cheese. Bake 9–12 minutes, or until cheese is melted.
- While nachos are baking, prepare toppings. Whisk together 2 tablespoons sour cream and 1 tablespoon lime juice in a small bowl. Transfer to a bag and cut off a tip.
- Once nachos are out of the oven, drizzle sour cream sauce on top. Add diced avocado or guac. Sprinkle with chopped green onions and/or cilantro. Add any other desired toppings. Serve immediately. Nachos are the very best right out of the oven!
Notes
- Note 3: You can use chicken broth or water as a substitute for vegetable broth.
- Note 4: Feel free to use just Cheddar cheese if preferred.
- Note 5: Customize your toppings based on your preference.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 19g
- Cholesterol: 30mg