Loaded with corn, beans, cheese and avocado
There is nothing better than making a big dish of loaded nachos and sitting down in front of the TV to watch a good movie. These homemade nachos are made with homemade refried beans and a bunch of fresh, colorful ingredients. The combination of the cool tomatoes and avocado on top of the cheesy, bean and corn layered tortilla chips will definitely put a smile on your face.
I absolutely love making homemade Mexican food. I do admit that many of my dishes are Americanized Mexican recipes. Nachos are known as a Tex-Mex dish but in fact were invented in Piedras Negras, Mexico in 1943 by restaurateur Ignacio “Nacho” Anaya specifically for Americans. A group of military wives had come into his restaurant and Nacho had to quickly prepare a snack for them so he fried some tortillas and put cheese and jalapeño peppers on top. The dish was a big hit and became very popular. There are now endless varieties of nachos and really anything goes.
What else can I put in my nachos?
There are many items you can add to this nacho recipe:
- Buy a rotisserie chicken and pull the meat apart and add it in between the layers of cheese and beans
- Brown ground beef in a pan and add a touch of cumin and chili pepper before adding to nachos
- Zucchini, yellow squash, spinach, kale would also all be delicious
Loaded Nachos
Ingredients
Nachos
- 12oz bag tortilla chips
- 2 cups homemade refried beans See Jenn's View recipe
- 2 cup sharp cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 can black beans (15oz) drained and rinsed
- 2 cups frozen or fresh whole kernel corn
- 1 avocado peeled and cubed
- 8 oz grape tomatoes cut in half
- 1 cup sour cream serve on side or on top
- 2 jalapenos seeded, cored and sliced optional
Instructions
- Preheat oven to 350
- put ⅓ bag of chips in a large baking dish
- tops with both types of bean, cheese, corn and jalapenos
- continue this with additional 2 layers of chips
- cover with foil and bake in oven for 10 minutes until cheese is melted
- top with cubed avocado, tomatoes and sour cream
Homemade Refried Beans
Ingredients
- 2 tbsp olive oil
- 1 cup finely chopped onion
- 2 can pinto bean 15oz can drained and rinsed
- 1 cup low sodium vegetable stock
- ½ tsp cumin
- 1 tsp chili powder
- 1 tbsp butter
- ¼ tsp ground black pepper
- ½ tsp salt
- 1 oz cortija cheese
Instructions
- Heat olive oil in pan and add onion
- saute until soft and translucent
- add vegetable broth and beans bring to a boil while stirring
- add cumin, chili pepper, salt and pepper and simmer for 5 minutes
- puree in a food processor and blend in butter
- Top with crumbled cortija cheese