Ingredients
Scale
- 14 oz Bag Corn Tortilla Chips (thick-cut restaurant style for best results)
- 3 Cups Shredded Cheddar (freshly grated)
- 1 Can (15 oz) Black Beans (rinsed and drained thoroughly)
- 1/2 Cup Pickled Jalapeños (adjust based on preferred heat level)
- 2 Medium Tomatoes (diced, seeds removed)
- 1/4 Cup Cilantro (freshly chopped)
- 1/2 Cup Sour Cream (used as cooling garnish)
Instructions
- Preheat your oven to 400 degrees Fahrenheit ensuring even heat.
- Line a large rimmed baking sheet with parchment paper to make cleanup straightforward.
- Spread tortilla chips across the baking sheet in a single even layer.
- Scatter the rinsed black beans and half of the jalapeños evenly over the chips.
- Sprinkle two cups of the shredded cheese generously over the entire surface area.
- Bake the tray for ten minutes until the cheese is bubbling and slightly golden.
- Remove the tray carefully from the oven once the cheese reaches full melt.
- Top immediately with fresh tomatoes, the remaining jalapeños, and fresh cilantro.
- Drizzle the sour cream over the top to complete service.
Notes
Grate cheese blocks manually to avoid anti-caking agents that hinder melting. Pat black beans completely dry after rinsing to prevent sogginess. Maintain a single layer of chips to prevent hidden soggy pockets. Add fresh garnishes like cilantro and sour cream after baking. Store leftovers in an airtight container without cold toppings in the refrigerator for up to 2 days and reheat in a 350-degree oven on a flat tray for 5 minutes.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 12 g
- Cholesterol: 35 mg