Bean and Cheese Nachos

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

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