Ingredients
Scale
- 1 large bag of tortilla chips
- 2 cups shredded cheese (Cheddar and Monterey Jack mix)
- 1 can black beans (drained and rinsed)
- 1 cup sliced jalapeños
- 1 cup diced tomatoes
- 1/2 cup chopped green onions
- 1 cup salsa
- 1 cup sour cream (for serving)
Instructions
- Start by setting up your Dunder Mifflin paper plates. Layer the bottom of each plate with a generous amount of tortilla chips.
- Sprinkle a hefty amount of shredded cheese over the chips, followed by black beans, jalapeños, tomatoes, and green onions.
- Place the loaded paper plates into a preheated oven at 350°F (175°C) for about 10 minutes or until the cheese is melted and bubbly.
- Once baked, remove from the oven and add a dollop of sour cream and extra salsa on top. Serve immediately.
Notes
- Store any leftover nachos in an airtight container in the refrigerator. It’s best to consume them fresh to avoid sogginess.
- These nachos can be customized with toppings like olives, corn, or different types of cheese.
- For a vegetarian option, use plant-based toppings and cheese alternatives.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 35mg