Baked Bean Nachos (Print)

Crispy chips topped with baked beans, melted cheese and fresh toppings

# Ingredient list:

01 - 7 oz tortilla chips

02 - 14 oz canned baked beans, drained slightly

03 - 5 oz shredded cheddar cheese

04 - 1.75 oz shredded Monterey Jack cheese

05 - 1 medium tomato, diced

06 - 1 small red onion, finely chopped

07 - 1 jalapeño, thinly sliced

08 - 2 tablespoons chopped fresh cilantro

09 - 1 ripe avocado, diced

10 - 1/3 cup sour cream

11 - Lime wedges

12 - Hot sauce

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper.

02 - Spread tortilla chips evenly on the lined baking tray.

03 - Spoon baked beans evenly over the chips.

04 - Sprinkle both shredded cheeses generously over the beans and chips.

05 - Bake for 12–15 minutes, until the cheese is bubbling and golden.

06 - Remove from oven and immediately top with tomato, red onion, jalapeño, cilantro, and avocado.

07 - Drizzle with sour cream and serve with lime wedges and hot sauce on the side.

01 -

The baked beans create this incredible sauce like base that keeps every chip perfectly coated without being soggy
This comes together in under 30 minutes using ingredients you probably already have hiding in your pantry

02 -

The difference between soggy nachos and great ones is timing, so serve these immediately after they come out of the oven
Drain the beans for just a minute, not completely, because you need some of that sauce to help distribute the flavor through every layer

03 -

Use the sturdiest, thickest tortilla chips you can find because thinner ones will break under the weight of the toppings
If you want to make these stretch further, put a layer of refried beans on the tray first, then chips on top, then your toppings