Sheet-Pan Bean and Cheese Nachos with Pico de Gallo

What you need

• 250 g (9 oz) tortilla chips, thick, sturdy ones
• 200 g (2 cups) cheddar, grated
• 100 g (1 cup) Monterey Jack, grated
• 1 can black beans, 400 g (15 oz), drained and rinsed
• 4 tbsp pickled jalapeño slices, drained, plus extra to serve
• 2 ripe tomatoes, finely diced
• 1/2 small white onion, finely chopped
• 1 handful fresh cilantro, chopped
• 1 lime, juiced
• 1 pinch salt
• 120 ml (1/2 cup) sour cream

Method

Restated from the original video

1. 1

   Heat the oven to 220 °C (425 °F) and line a large baking sheet with parchment.

2. 2

   For the pico de gallo, stir the tomatoes, onion, cilantro, lime juice and salt together in a bowl. Set aside.

3. 3

   Toss the cheddar and Monterey Jack together.

4. 4

   Spread half the chips over the baking sheet in a single, slightly overlapping layer.

5. 5

   Scatter over half the beans, half the cheese and half the jalapeños.

6. 6

   Add the rest of the chips on top, then the remaining beans, cheese and jalapeños, so every chip gets some.

7. 7

   Bake until the cheese has melted and is bubbling at the edges, 8-10 min.

8. 8

   Spoon the pico de gallo over the hot nachos and add dollops of sour cream.

9. 9

   Serve straight from the tray with extra jalapeños on the side.

Imported from norinesnest.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.