Black Bean Nachos with Monterey Jack, Cotija and Avocado beauty, as seen on Food Network Kitchen Live.
Recipe courtesy of Claire Thomas

Black Bean Nachos with Monterey Jack, Cotija and Avocado

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  • Level: Easy
  • Total: 25 min
  • Active: 15 min
  • Yield: 4 to 8 servings
Inferior nachos shouldn't exist. Similar to salad, or ice-cream sandwiches, nachos are good or bad based on the sum of their parts. So for a recipe perfect for game-day Sunday, I put together all of my favorite flavors to make some amazing nachos. (See how I avoided a "touchdown" metaphor? That is some restraint right there.) You can add cooked ground beef to make these a meal, or keep them vegetarian as an appetizer. The trick is in mixing the spices with the cheese first, so there's amazing flavor in every bite. Enjoy!



  1. Arrange a rack in the middle of the oven and preheat the oven to 425 degrees F.
  2. Mix the Monterey Jack, Cotija, chile powder, cumin and garlic together in a medium bowl. Spread about a third of the tortilla chips on an ovenproof platter in an even layer. Sprinkle with a third each of the beans, cheese mixture and onions. Repeat the layering two more times. Bake until the cheese is melted and bubbly, 7 to 10 minutes.
  3. Remove the nachos from the oven and garnish with the avocado and cilantro. Sprinkle with hot sauce to taste. Dollop with sour cream if using. Serve hot.