The Secret to Perfect Nachos is No Oven

Ingredients

• 2 Tbsp Vegetable Oil (neutral oil for sautéing)
• 1 tsp Sea Salt (for seasoning onions and beans)
• 1 medium Yellow Onion (diced)
• 3 cloves Garlic (minced)
• 1 Serrano Pepper (sliced thin; keep seeds for extra heat)
• 2 Tbsp Fresh Epazote Leaves (chopped; adds licorice‑mint flavor)
• 2 15‑oz cans Canned Black Beans (drained and rinsed)
• 0.25 cup Water (helps create a saucy consistency)
• 2 Tbsp Fresh Cilantro (chopped; divided between bean sauce and garnish)
• 8 oz Corn Tortilla Chips (store‑bought, sturdy for layering)
• 2 cup Queso Quesadilla (or Mexican cheese blend) (shredded; melts quickly)
• 0.25 cup Heavy Cream (keeps cheese fondido runny)
• 1 Ripe Avocado (diced for raw avocado sauce)
• 1 Tbsp Lime Juice (freshly squeezed)
• 0.25 tsp Salt (for avocado sauce)
• 2 Tomatoes (diced for pico de gallo)
• 0.25 cup Red Onion (finely diced for pico de gallo)
• 2 Tbsp Pickled Jalapeños (sliced; adds tangy heat)
• 0.25 cup Mexican Crema (cooling element)
• 0.25 cup Queso Fresco (crumbled; adds salty freshness)

Instructions

1. Sauté Aromatics

   Heat vegetable oil in a large skillet over medium heat. Add the diced onion, a pinch of sea salt, and sauté until the onion softens and sweats, about 4 minutes.

   Time: PT4M

   Temperature: medium heat

2. Add Garlic and Serrano

   Stir in the minced garlic and sliced serrano pepper. Cook for another 1 minute until fragrant, being careful not to burn the garlic.

   Time: PT1M

   Temperature: medium heat

3. Introduce Epazote

   Add the chopped epazote leaves, stirring quickly for 30 seconds to release their aromatic oils.

   Time: PT0.5M

   Temperature: medium heat

4. Combine Beans and Water

   Add the drained black beans and ¼ cup water to the skillet. Stir to combine, then lower the heat to a gentle simmer.

   Time: PT0.5M

   Temperature: low simmer

5. Season After Cooking

   After the beans have simmered for 5 minutes and thickened, season with additional salt to taste and stir in 2 Tbsp chopped cilantro.

   Time: PT5M

   Temperature: low simmer

6. Mash to Sauce Consistency

   Using the back of a wooden spoon or a potato masher, gently smash the beans in the skillet until you achieve a thick, spreadable sauce—still chunky, not pureed.

   Time: PT3M

7. Prepare Queso Fondido

   In a separate saucepan over low‑medium heat, melt 2 cups shredded queso quesadilla with ¼ cup heavy cream, stirring constantly until smooth and glossy. Remove from heat as soon as the cheese is fully melted.

   Time: PT5M

   Temperature: low‑medium heat

8. Make Avocado Sauce

   In a small bowl, combine diced avocado, 1 Tbsp lime juice, ¼ tsp salt, and a drizzle of water if needed. Mix gently to keep some texture.

   Time: PT2M

9. Prepare Pico de Gallo

   Mix diced tomatoes, ¼ cup diced red onion, 2 Tbsp chopped cilantro, juice of half a lime, and a pinch of salt in a bowl. Set aside.

   Time: PT3M

10. First Layer of Chips

    Spread half of the tortilla chips on a large serving platter, ensuring an even single layer.

    Time: PT2M

11. Add Bean Sauce

    Spoon generous dollops of the smashed bean sauce over the chips, spreading so each chip gets a thin coating.

    Time: PT3M

12. Drizzle Queso Fondido

    Using a squeeze bottle or spoon, drizzle the warm queso fondido over the beans and chips, covering as evenly as possible.

    Time: PT2M

13. Second Chip Layer

    Add the remaining tortilla chips as a second layer on top of the cheese.

    Time: PT2M

14. Repeat Beans and Cheese

    Repeat steps 11 and 12: more bean sauce and another drizzle of queso fondido over the second chip layer.

    Time: PT5M

15. Add Fresh Toppings

    Top the assembled nachos with pico de gallo, avocado sauce, pickled jalapeños, crumbled queso fresco, and a drizzle of Mexican crema.

    Time: PT4M

16. Final Garnish

    Scatter a few extra cilantro leaves for color and aroma. Serve immediately while the chips stay crisp and the cheese is still warm.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

35g

Fat

18g

Fiber

6g