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1. Preheat your oven to 200°C (400°F). Line a large baking sheet (or two) with foil or parchment paper.
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2. In a small bowl, toss the drained black beans with olive oil, chili powder, ground cumin, smoked paprika, garlic powder, and a pinch of salt until evenly coated. Set aside.
1 can Canned black beans, drained and rinsed,
1 tsp Chili powder,
0.5 tsp Ground cumin,
0.5 tsp Smoked paprika,
0.5 tsp Garlic powder,
1 tbsp Olive oil,
0.5 tsp Salt
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3. Halve and pit the avocados, scoop the flesh into a bowl, and mash with a squeeze of lime juice and a pinch of salt to make a chunky guacamole. Cover with cling film pressed to the surface and refrigerate until needed.
2 piece Ripe avocado,
0.5 piece Lime,
0.5 tsp Salt
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4. Spread half the tortilla chips in an even layer across the prepared baking sheet(s). Scatter over half the seasoned black beans, half the cheddar, and half the Monterey Jack. Repeat with a second layer of chips, beans, and cheese.
300 g Tortilla chips,
100 g Sharp cheddar cheese, freshly grated,
75 g Monterey Jack cheese, freshly grated
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5. Scatter the pickled jalapeño slices evenly over the top layer of cheese so they are visible and get nicely melted into the top.
60 g Pickled jalapeños, sliced
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6. Bake in the preheated oven for 10–12 minutes, until the cheese is fully melted, bubbling, and lightly golden at the edges. Watch closely to avoid burning the chips.
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7. While the nachos bake, combine the diced roma tomatoes, red onion, and half the fresh cilantro in a small bowl. Season with a squeeze of the remaining lime juice and a pinch of salt to make a quick pico de gallo.
0.5 piece Lime,
2 piece Roma tomatoes, diced,
0.5 piece Red onion, finely diced,
1.5 tbsp Fresh cilantro, roughly chopped,
0.5 tsp Salt
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8. Remove the nachos from the oven and immediately dollop the guacamole and sour cream across the top. Spoon over the pico de gallo and scatter the remaining fresh cilantro. Serve immediately while the cheese is hot and melty.
120 ml Sour cream,
1.5 tbsp Fresh cilantro, roughly chopped
