Bean and Cheese Nachos

Name: Bean and Cheese Nachos
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: tex_mex
Ingredients: 200 g pinto beans (dried, soaked overnight); 200 g tortilla chips (thick-style); 150 g cheddar cheese (shredded); 2 tsp oil; 4 pcs garlic (cloves, minced); 1 pcs onion (medium, finely chopped); 1 pinch cumin powder; 1 pinch red chili powder; 0.5 tsp salt (for beans); 750 ml water (for boiling beans); 0.5 cup sour cream (for serving); 0.5 cup salsa (for serving); 0.5 cup guacamole (for serving); 1 pcs jalapeno (sliced); 2 tbsp cilantro (chopped, for garnish)

RATING

4.5/5(88)

TASTE SCORE

9/10

Crispy tortilla chips piled high with warm refried beans, melted cheese, and fresh toppings. This shareable appetizer comes together fast on a sheet pan under the broiler, with cool sour cream, zesty salsa, and creamy guacamole spooned on just before serving.

PREP

10m

COOK

SERVES

1 CUP

709 cal

SERVINGS

METHOD · 6 STEPS

prep · ~20 min
Cook the pinto beans.
1.Drain soaked pinto beans and add to a pressure cooker with 750 ml water.
2.Pressure cook on medium heat for 4 whistles, then let the pressure release naturally.
3.Drain the beans, reserving 60 ml of the cooking liquid.
saute · ~10 min
Make the refried beans.
1.Heat oil in a pan over medium heat.
2.Add chopped onion and sauté until translucent, about 4 minutes.
3.Add minced garlic, cumin powder, red chili powder, and salt. Cook for 1 minute until fragrant.
4.Add the cooked beans and reserved liquid. Mash with a potato masher until chunky-smooth.
5.Cook for 5 minutes, stirring occasionally, until thickened.
TIPMash to your preferred texture — leave some beans whole for a rustic feel.
assemble · ~3 min
Assemble the nachos.
1.Preheat the broiler to high.
2.Spread tortilla chips in a single layer on a large baking sheet.
3.Spoon warm refried beans evenly over the chips.
4.Sprinkle shredded cheddar cheese generously over everything.
TIPSpread chips to the edges but avoid too much overlap for even melting.
bake · ~4 min
Broil until cheese melts and bubbles.
Place the baking sheet under the broiler and cook until the cheese is fully melted, bubbly, and starting to brown at the edges, about 3 to 5 minutes. Watch closely to prevent burning.
TIPKeep the oven door slightly ajar and rotate the pan once for even browning.
garnish · ~1 min
Top with fresh garnishes.
1.Remove the baking sheet from the broiler.
2.Dot spoonfuls of sour cream, salsa, and guacamole over the hot nachos.
3.Scatter sliced jalapeño and chopped cilantro on top.
serve
Serve immediately while hot and crispy.
Bring the sheet pan straight to the table and let everyone dig in. The chips stay crispiest for the first 10 minutes.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Spread chips in a single layer with minimal overlap so every chip gets cheesy coverage.
2
Reserve some cooking liquid from the beans to adjust the refried beans' consistency.
3
Keep the oven door slightly ajar while broiling to prevent burning and promote even melting.
4
Let the pressure cooker release naturally for tender, intact pinto beans.
5
Assemble nachos just before broiling so chips stay crunchy, not soggy.
6
Top with cold sour cream and guacamole right after broiling for a hot-cold contrast.

RECIPE VARIATIONS