Layer tortilla chips with plenty of grated cheese, bake until melted, then spoon over the mild salsa and finish with cool sour cream & chives dip for contrast.
ABy Annebala
Servings
4
300 g Tortilla chips
2 cup Sharp cheddar cheese, grated
1 cup Monterey Jack cheese, grated
0.75 cup Mild salsa
0.5 cup Sour cream and chives dip
1 can Canned black beans, drained and rinsed
0.5 tsp Ground cumin
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
2 tbsp Fresh cilantro (garnish)
1 piece Lime
Calories
790 kcal
Protein
32g
Carbs
68g
Fat
44g
Fiber
8g
Sugar
3g
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Sarah M. · Melbourne, AU
Prep & Build
1. Preheat your oven to 200°C (400°F). Line a large rimmed baking sheet with foil or parchment paper for easy cleanup.
2. In a small bowl, toss the drained black beans with the cumin, smoked paprika, and garlic powder until evenly coated.
1 can Canned black beans, drained and rinsed,
0.5 tsp Ground cumin,
0.5 tsp Smoked paprika,
0.2 tsp Garlic powder
3. Spread the tortilla chips in a single, even layer across the prepared baking sheet — try not to leave too many bare spots. Mix the cheddar and Monterey Jack together, then scatter roughly two-thirds of the cheese blend evenly over the chips.
300 g Tortilla chips,
1.3 cup Sharp cheddar cheese, grated,
0.7 cup Monterey Jack cheese, grated
4. Scatter the seasoned black beans evenly over the cheesy chip layer, then top with the remaining cheese blend so the beans get nicely anchored under a cheesy blanket.
0.7 cup Sharp cheddar cheese, grated,
0.3 cup Monterey Jack cheese, grated,
1 can Canned black beans, drained and rinsed
Baking
5. Bake for 10–12 minutes, until the cheese is fully melted, bubbling, and beginning to turn golden at the edges. Watch closely — every oven runs a little differently.
Finishing & Serving
6. Remove from the oven and immediately spoon the mild salsa generously over the hot nachos — the heat from the chips will warm it through nicely.
0.8 cup Mild salsa
7. Drizzle or dollop the sour cream and chives dip across the nachos in a zigzag pattern for a cool, creamy contrast. Squeeze lime juice over the top, scatter fresh cilantro, and serve immediately straight from the pan.
0.5 cup Sour cream and chives dip,
2 tbsp Fresh cilantro (garnish),
1 piece Lime
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