# Ingredient List:
→ Base
01 - 7 oz tortilla chips, plain or lightly salted
→ Cheese
02 - 7 oz shredded cheddar cheese
03 - 3.5 oz Monterey Jack cheese, shredded
→ Beans
04 - 5.3 oz canned black beans, rinsed and drained
→ Toppings
05 - 2 fresh jalapeños, thinly sliced
06 - 3.5 oz cherry tomatoes, diced
07 - 1 small red onion, finely chopped
08 - 2 tablespoons fresh cilantro, chopped
09 - 1 ripe avocado, diced
10 - 4 tablespoons sour cream
11 - 4 tablespoons salsa
→ Optional Meat
12 - 7 oz ground beef
13 - 1 teaspoon olive oil
14 - 1 teaspoon chili powder
15 - 1/2 teaspoon ground cumin
16 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - Heat olive oil in a skillet over medium heat. Add ground beef, chili powder, cumin, salt, and pepper. Cook, breaking up meat with a spatula, until browned and cooked through, approximately 5 to 6 minutes. Remove from heat and set aside.
02 - Preheat the oven to 400°F for even melting and optimal texture.
03 - Spread tortilla chips in a single even layer on a large ovenproof platter or rimmed baking sheet, ensuring no overlapping for consistent heating.
04 - Distribute black beans evenly across the chips. Sprinkle shredded cheddar and Monterey Jack cheeses over the surface. Add cooked ground beef if preparing the meat version.
05 - Scatter sliced jalapeños and half the chopped red onion over the cheese layer for distributed spice and texture.
06 - Bake for 8 to 10 minutes until cheese is completely melted, bubbly, and beginning to brown at the edges. Monitor closely to prevent burning.
07 - Remove from oven. Top immediately with diced cherry tomatoes, avocado, remaining red onion, and fresh cilantro while hot.
08 - Serve nachos directly from the baking dish or platter. Offer sour cream and salsa on the side for individual portioning.
