A recipe from Gemo
Nachos with Guacamole
Crisp tortilla chips baked with black beans and melted cheddar, then finished with tomato, pickled hot pepper, sour cream, and a quick lime-cilantro guacamole.
Method
- 01
Heat the oven to 200C. Mash 2 avocados with lime juice, half of the red onion, half of the cilantro, and 3/4 teaspoon salt until chunky and bright; taste and adjust the salt.
- 02
Spread 250 g tortilla chips in a single loose layer on a sheet pan. Scatter 240 g black beans evenly over the chips, then cover with 180 g shredded cheddar.
- 03
Bake at 200 C for 6 to 8 minutes, until the cheese is fully melted and the beans are hot but the chips are still crisp.
⏱ 8 min
- 04
Top the hot nachos with diced tomato, pickled hot pepper slices, the remaining red onion and cilantro, spoonfuls of guacamole, and sour cream. Serve immediately.
Nutrition
