¼ tsp cuminblack pepper, salt, and paprika (or to your liking)
¼cup water
1 tsp olive oil
Guacamole:
1small white onion
1big avocado
4 plum tomatoes
1 bunch fresh cilantro
Juice of half a lemon
¼tspsalt
Indispensable Toppings:
8ozfreshly grated Colby cheese
¼ cup jalapeño slices from a can or homemade
¼ cup sour cream
Instructions
Assemble your ingredients.
Tortilla Chips:
Line a baking tray with parchment paper and preheat oven to 350°F.
Cut corn tortillas into 6 triangular pieces (like you would cut a pizza).
Coat each piece on both sides with vegetable oil.
Place in a single layer on baking tray.
Sprinkle evenly with salt and bake for 10 min or until golden brown.
Refried Beans:
Heat oil in a medium saucepan over medium heat. Add garlic, salt, and spices and cook until fragrant. Don’t let the garlic burn.
Stir in the drained beans and pour in the water. Cover the pan and let simmer for 5 min.
Reduce heat to low and remove the lid. Smash about half the beans with the back of a fork until the right amount of creamy and chunky.
Let cook for 3 more minutes. Remove from heat and set aside.
Guacamole:
Finely chop the onion, tomatoes, avocado, and cilantro. Set a third of the cilantro aside for garnish.
Put all ingredients in a bowl and add lemon juice and salt.
Mix and set aside.
Baking and assembling the nachos:
Sprinkle cheese evenly over freshly baked tortilla chips. Do the same with the jalapeños.
Take a teaspoon and dollop the refried beans over the chips. Try to get it as equally distributed as possible. Sprinkle some more cheese if you feel like it.
Bake for 10 min or until the cheese is melted.
Remove from the oven, top with dollops of sour cream.
Put the guacamole in the middle of the nachos, spread it around and garnish with the remaining cilantro and perhaps any leftover slices of avocado. Enjoy!