Photo by Christina Holmes
Layering the chips and fillings is key for an optimal cheese-to-crunch ratio.
Recipe information
Total Time
20 minutes
Yield
12 Servings
Ingredients
Nonstick vegetable oil spray
3
9-ounce bags tortilla chips
2
15-ounce cans black beans, rinsed
1
large white onion, chopped
3
pounds shredded cheese (such as sharp cheddar and Monterey Jack)
8
ounces Cotija cheese or feta, crumbled
1
bunch radishes, thinly sliced
1
bunch cilantro leaves
Toppings (choose from the following)
Pico de gallo
Guacamole
2
cups sour cream, thinned with 1/3 cup water
Hot pepper sauce
Need to make a substitution?
Preparation
Step 1
Preheat oven to 350°. Coat 2 large rimmed baking sheets with nonstick spray. Arrange half of chips on prepared sheets and top with half of carnitas, beans, onion, and shredded cheese. Repeat layers with remaining chips, carnitas, beans, and shredded cheese. DO AHEAD: Nachos can be assembled up to 1 hour before baking.
Step 2
Working with 1 sheet at a time, bake until cheese is melted, 20-25 minutes. Sprinkle with Cotija cheese, radishes, and cilantro. Serve with desired toppings.
Nutrition Per Serving
12 servings
1 serving contains: Calories (kcal) 820 Fat (g) 33 Saturated Fat (g) 11 Cholesterol (mg) 120 Carbohydrates (g) 59 Dietary Fiber (g) 11 Total Sugars (g) 1 Protein (g) 71 Sodium (mg) 2210