Ingredients:

  • 1 bag (13 oz or 370 g) tortilla chips
  • 2 cups (8 oz or 225 g) shredded cheddar cheese
  • 1 cup (4 oz or 115 g) crumbled queso fresco
  • 1 cup (240 ml) canned black beans, drained and rinsed
  • 1 cup (150 g) corn (fresh, frozen, or canned)
  • 1 medium jalapeño, sliced (optional)
  • 1 ripe avocado, diced
  • 1 cup (240 ml) fresh salsa or pico de gallo
  • 1/2 cup (120 ml) sour cream or Greek yogurt
  • Fresh cilantro, chopped for garnish
  • 1 lime, cut into wedges
  • 1 tsp smoked paprika (optional)
  • 1 tsp chili powder (optional)
  • 1/2 tsp garlic powder (optional)
  • 1/2 tsp cumin (optional)

Instructions:

  1. Preheat the grill to medium heat.
  2. Spread tortilla chips evenly in a large grilling pan or on aluminum foil.
  3. Sprinkle cheddar cheese and queso fresco evenly over the chips.
  4. Scatter black beans, corn, and sliced jalapeños on top.
  5. Combine the smoky seasoning ingredients and sprinkle over the nachos.
  6. Place the pan on the grill and cover. Cook for 10-15 minutes until cheese is melted and bubbly.
  7. While nachos are grilling, chop avocado, prepare salsa, and set out sour cream.
  8. Remove nachos from grill. Top with diced avocado, fresh salsa, and dollops of sour cream.
  9. Sprinkle cilantro over the nachos and serve with lime wedges.