Alison’s Nachos


I have always loved nachos. (Tortilla chips with melted cheese, not the ones that are spewed out of vending machines in red bags…). I used to love when my dad would cover a dinner plate with crunchy tortilla chips, top them with shredded cheddar, and then pop them in the microwave until the cheese was nice and melted. I still love nachos that way, but now I like to bake them in the oven with beans and vegetables to amp up the flavor. These are delicious right out of the oven with avocado and cilantro on top, but feel free to serve them with salsa and sour cream.

Serves 2-4

tortilla chips
diced tomatoes or halved cherry tomatoes
red beans, drained & rinsed
black beans, drained & rinsed
red onion, diced
diced jalapeno or Anaheim chili
shredded sharp white & yellow cheddars or shredded pepper jack
chopped avocado –post bake
chopped cilantro – post bake

Preheat oven to 350 degrees.

Spread enough chips to cover a baking sheet or jelly roll pan. Top with desired amounts of tomatoes, red and black beans, red onion, and jalapeno. Sprinkle shredded cheese evenly over the nachos. Conversely, start with the cheese, then proceed with the above ingredients.


Place in the oven and baked until the cheese is melted and starting to bubble.

Remove from oven, top with avocado, cilantro, a pinch of salt, and serve immediately with cold beer.



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