Step by step

Method

4 steps

1. 1

   Heat oven to 400°F. Spread 1 large bag of sturdy tortilla chips in a single layer on a rimmed sheet — overlap a little is fine, but big piles leave soggy centers. Scatter 1 can (15 oz) drained black beans, 2 cups shredded cheddar or Mexican blend, ½ cup pickled jalapeños, ½ cup diced tomato, and ½ small diced red onion evenly so every chip gets something.

2. 2

   Bake 8–10 minutes until the cheese is fully melted and bubbling at the edges and the chips smell toasty. Don't overbake or the chips burn before the cheese melts.

3. 3

   Pull the sheet and immediately top with ½ diced avocado, dollops of ¼ cup sour cream, and ¼ cup chopped cilantro. Serve with lime wedges while everything's still hot and stretchy.

4. 4

   Eat right away. You want loaded sheet-pan nachos with melty cheese on every chip — not soggy centers or cold toppings dumped on lukewarm chips.