Ingredients:

  • 8 ounces (225 g) tortilla chips
  • 1 ½ cups (150 g) shredded cheese (cheddar, Monterey Jack, or a blend)
  • 1 can (15 ounces or 425 g) black beans, drained and rinsed
  • 1 ripe avocado, diced
  • ½ cup (80 g) cherry tomatoes, quartered
  • ¼ cup (60 g) red onion, finely chopped
  • 2 tablespoons (30 ml) fresh lime juice
  • 1 teaspoon (5 g) ground cumin
  • ¼ teaspoon (1 g) salt
  • Fresh cilantro, for garnish (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Line a baking sheet with parchment paper for easy cleanup.
  3. Spread tortilla chips evenly on the prepared baking sheet.
  4. Sprinkle shredded cheese over the top of the chips.
  5. Distribute black beans evenly across the nachos.
  6. In a mixing bowl, combine diced avocado, cherry tomatoes, red onion, lime juice, cumin, and salt. Gently toss to combine.
  7. Spoon the avocado mixture over the nachos.
  8. Place in the oven and bake for 8-10 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and garnish with fresh cilantro (if using).
  10. Serve warm with optional toppings as desired.