Crispy Loaded Nachos with Charred Peppers and Lime Crema
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
These crispy loaded nachos have become my go to crowd pleaser, and honestly, they come together faster than you'd think. The charred peppers add a smoky depth that feels fancy, while the lime crema brings everything together beautifully. Black beans are packed with fiber and protein, making this feel substantial even though it's casual enough for a weeknight. What I love most is that everything comes together in just 40 minutes, and you probably have most of these ingredients on hand already. It's the kind of recipe that tastes like you spent hours in the kitchen when you really didn't.
Ella x
Ingredients
- 400 gtortilla chips
- 250 gcheddar cheese(shredded)
- 400 gblack beans(drained and rinsed)
- 2red bell peppers(sliced into strips)
- 1red onion(thinly sliced)
- 200 gsour cream
- 30 mlfresh lime juice
- 20 gfresh cilantro(chopped)
- 2jalapeños(sliced)
- 30 mlolive oil
- 2garlic cloves(minced)
- 5 gsea salt
Detail level
Instructions
- 1
Heat your oven to 200 degrees Celsius. Line a large baking tray with parchment paper and spread the tortilla chips in a single layer.
Tip: Don't overlap the chips too much or some will steam instead of staying crispy.
- 2
In a small bowl, whisk together the sour cream, lime juice, minced garlic, and half the cilantro. Season with a pinch of salt and set aside.
Tip: Make the crema ahead of time if you like, it keeps for a day in the fridge.
- 3
Toss the bell pepper strips and red onion slices with olive oil, salt, and a grind of black pepper. Spread them on a separate small baking tray.
Tip: Roasting vegetables separately means the chips stay crisp while everything else gets tender.
- 4
Place both trays in the oven. Roast the vegetables for 15 minutes until the peppers start to char at the edges, then remove and set aside.
Tip: The vegetables should have some blackened spots for better flavor.
- 5
Remove the chip tray from the oven. Sprinkle the shredded cheddar cheese evenly over all the chips, then return to the oven for 5 minutes until melted and bubbly.
Tip: Watch carefully so the cheese melts but the chips underneath don't burn.
- 6
Pull the nachos from the oven and scatter the warm roasted peppers and onions over the top. Add the drained black beans, sliced jalapeños, and the remaining fresh cilantro.
Tip: Layer everything while the cheese is still warm so the beans heat through.
- 7
Drizzle the lime crema over the nachos in a zigzag pattern. Serve immediately while everything is warm and the cheese is still melted.
Tip: Nachos are best eaten right away before the chips soften too much.
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