Black Bean & Avocado Nachos
- 16 corn tortillas, cut into quarters
- 2 tablespoons olive oil
- 2 cups cooked black beans, drained and rinsed
- 4 cups shredded Monterey Jack cheese
- 1 large tomato, chopped
- 1 avocado, chopped
- 2 jalapeños, thinly sliced
- 4 scallions, sliced
- 1 cup sour cream
1. Bake Chips
Heat the oven to 350°F. Grease two rimmed baking sheets with 1 tablespoon olive oil. Put the tortillas wedges on the baking sheets in as close to a single layer as you can (it’s okay if they overlap a bit), brush them with the remaining oil, and sprinkle with salt. Bake until they are golden and crisp, 10 to 12 minutes.
2. Assemble Nachos
Keep the tortilla chips on the rimmed baking sheets. Sprinkle all over with the black beans and cheese (making sure to cover as many of the chips as you can with cheese). Bake until the cheese is melted, about 10 to 15 minutes.
3. Add Toppings
Sprinkle the chips evenly with the tomatoes, avocado, jalapeños, and scallions. Dollop with the sour cream, and serve immediately.
Pro tip: While piling your nacho stack super-high may look impressive, it usually results in most of the chips being buried under each other and prevents them from being covered in cheesy meltiness. Instead, place the chips in a single layer to achieve an even chip-to-cheese ratio and simply stack before serving!