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Best Oven Baked Nachos

Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Calories 673

Ingredients

Tortilla Chips:

  • 10 corn tortillas approx. 9 oz
  • 2 tbsp vegetable oil
  • A pinch of salt

Refried Beans:

  • 15 oz can pinto beans remove brine
  • 1 garlic clove crushed or minced
  • ¼ tsp cumin black pepper, salt, and paprika (or to your liking)
  • ¼ cup water
  • 1 tsp olive oil

Guacamole:

  • 1 small  white onion
  • 1 big avocado
  • 4 plum tomatoes
  • 1 bunch fresh cilantro
  • Juice of half a lemon
  • ¼ tsp salt

Indispensable Toppings:

  • 8 oz freshly 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!

Video

Nutrition

Calories: 673kcal | Carbohydrates: 67g | Protein: 24g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 62mg | Sodium: 992mg | Potassium: 710mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1370IU | Vitamin C: 21mg | Calcium: 536mg | Iron: 3mg