Loaded Vegetable Nachos
8 ounces sturdy tortilla chips
1 can (15 ounces) pinto beans, rinsed and drained, or 1 ½ cups cooked pinto beans
1 packed cup (4 ounces) shredded cheddar cheese
1 packed cup (4 ounces) shredded Monterey Jack cheese, or additional cheddar
1 medium red bell pepper, finely chopped
1/3 cup crumbled feta cheese
Pickled jalapeños, to taste
Avocado dip, thinned with water until it reaches a drizzly consistency, or guacamole
⅓ cup chopped green onions
2 radishes, chopped
2 tablespoons chopped cilantro
Your favorite salsa
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
- Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded cheese, bell pepper, crumbled feta and pickled jalapeños (use more if you really love jalapeños, less if you don’t). Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.
- While the nachos are baking, make the avocado sauce and prepare the garnishes.
- Once the nachos are out of the oven, drizzle avocado sauce on top as shown—any extra can be served on the side. (If using guacamole instead, dollop the guacamole over the nachos like polka dots.) Sprinkle the nachos with chopped green onion, radish and cilantro. Serve immediately, with salsa on the side.
- Once the nachos are out of the oven, drizzle avocado sauce on top as shown—any extra can be served on the side. (If using guacamole instead, dollop the guacamole over the nachos like polka dots.) Sprinkle the nachos with chopped green onion, radish and cilantro. Serve immediately, with salsa on the side.
Ultimate Nachos
1 pound ground beef
2 tablespoons taco seasoning
1 (16-ounce/454g) can refried beans
¼ cup water
1 (13-ounce/368g) bag tortilla chips
2 cups shredded cheese (I used a mix of cheddar and Monterey Jack)
¼ cup pickled jalapenos
For the Toppings
3 roma tomatoes, diced
½ cup diced red onion
1 avocado, diced
1/3 cup sour cream
¼ cup roughly chopped fresh cilantro leaves
Preheat the oven to 400°F(200°C).
Add the ground beef to a skillet over medium heat and cook for about 5 minutes, using a spatula to break up the meat as it cooks. Drain any fat. Then add the taco seasoning and cook for 5 minutes more, until browned and slightly crispy.
Add the refried beans and water to the skillet and stir until combined.
On a rimmed sheet pan, add a layer of tortilla chips and top with the ground beef mixture, cheese and jalapenos. Bake for about 10 to 15 minutes, until the cheese is melted and the edges of the tortilla chips are golden.
Remove from the oven and add the diced tomatoes, onion, avocado, sour cream, and cilantro. Serve while warm.
