Two-Stage Loaded Nachos with Smoky Black Beans

By Sprig Originals ✓ · cooked up in Sprig

The secret to nachos that stay crisp to the last chip: build them in two shallow layers instead of one deep pile, and keep every cold, wet topping off the tray until after it leaves the oven. Smoky cumin black beans and a freshly grated three-cheese blend do the heavy lifting; pico, quick guacamole, and thinned sour cream go on at the table.

Ingredients

• 1 tbsp olive oil
• 1/2 cup finely chopped yellow onion
• 2 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 15-oz can black beans, drained and rinsed
• 1/3 cup water
• 1/2 tsp kosher salt

• 10 oz sturdy restaurant-style corn tortilla chips
• 6 oz sharp cheddar, grated (about 2 cups)
• 4 oz Monterey Jack, grated (about 1 1/3 cups)
• 2 oz low-moisture mozzarella, grated (about 2/3 cup)
• 1/3 cup pickled jalapeño slices, drained and patted dry
• 2 tbsp crumbled cotija cheese

• 2 medium Roma tomatoes, seeded and diced small
• 1/3 cup finely diced white onion
• 1 small serrano or jalapeño chile, minced
• 3 tbsp chopped cilantro
• 2 tsp fresh lime juice
• 1/4 tsp kosher salt

• 2 ripe avocados
• 1 tbsp fresh lime juice
• 1/4 tsp kosher salt
• 1/2 cup sour cream
• 1 tbsp milk or water
• 2 tbsp thinly sliced scallions
• 1 lime, cut into wedges

Instructions

1. Heat the oven to 425°F with a rack in the upper third. Line a large rimmed sheet pan (about 13x18 inches) with parchment or foil.
2. Make the beans: heat the olive oil in a 10-inch skillet over medium. Add the onion and cook 4 minutes until softened, then add the garlic, cumin, smoked paprika, and chili powder and stir 30 seconds until fragrant.
3. Add the black beans, water, and 1/2 tsp salt. Simmer 5 to 6 minutes, mashing about a third of the beans against the pan with a wooden spoon, until thick and scoopable with no loose liquid. Take off the heat — watery beans are the number one cause of soggy nachos.
4. Make the pico: toss the tomatoes, white onion, chile, cilantro, lime juice, and 1/4 tsp salt in a bowl. Set in a fine-mesh strainer over the bowl so excess juice drains while you work.
5. Make the guacamole: mash the avocados with 1 tbsp lime juice and 1/4 tsp salt, leaving it a little chunky. Press plastic wrap directly onto the surface. In a separate small bowl, whisk the sour cream with the milk until it's drizzleable.
6. Toss the three grated cheeses together in a bowl so they melt evenly.
7. Build layer one: spread half the chips over the sheet pan in a single overlapping layer, no deep piles. Dot with half the beans, scatter half the cheese blend, and add half the jalapeños.
8. Build layer two: repeat with the remaining chips, beans, cheese, and jalapeños. Keeping the whole tray to two shallow layers means hot air reaches every chip.
9. Bake 8 to 10 minutes, until the cheese is fully melted and bubbling at the edges. If you want more browning, broil on high for 60 to 90 seconds, watching constantly.
10. Let the pan rest 2 minutes — this sets the cheese so the nachos lift cleanly. Then top with the drained pico, spoonfuls of guacamole, a drizzle of the thinned sour cream, cotija, and scallions. Serve immediately with lime wedges.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Char-Grilled Oysters with Garlic-Worcestershire Butter

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem