Photo: Brian Woodcock; Styling: Claire Spollen
Hands-on Time
40 Mins
Total Time
40 Mins
Serves 6 (serving size: 1/2 cup bean mixture, 1/4 cup cheese sauce, and 1 cup chips)

Be sure to shred the cheese yourself; preshredded strands are often coated in an anticaking agent that could make the sauce grainy. You'll want to build the nachos on a sturdy base--nothing too thin and fragile, as the chips need to stand up to those tasty toppings. We love Lundberg's hearty Original Sea Salt Rice Chips, made with whole-grain brown rice.

How to Make It

Step 1

Combine first 3 ingredients in a medium microwave-safe bowl; microwave at HIGH 2 minutes or until mixture comes to a boil. Stir in jalapeño peppers. Let stand 25 minutes.

Step 2

Combine 2 tablespoons cilantro, lime juice, and next 4 ingredients (through garlic) in a medium bowl, stirring with a whisk. Add tomato and next 4 ingredients (through beans); toss gently to coat.

Step 3

Place cheese in a medium saucepan; sprinkle with cornstarch, and toss to combine. Add milk. Cook over low heat until cheese melts and mixture thickens, stirring constantly with a whisk. Add hot sauce, stirring with a whisk.

Step 4

Drain jalapeño mixture; discard liquid. Arrange chips in a single layer on a large platter. Reserve 1/2 cup bean salsa; arrange remaining salsa evenly over chips. Drizzle with cheese sauce; top evenly with avocado. Top evenly with remaining 1/2 cup bean salsa, remaining 1/4 cup cilantro, and jalapeños. Serve immediately.

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