Recipe for Nacho Tacos with Jalapeño

Recipe for Nacho Tacos with Jalapeño


6 6” tortillas

2 cups canola oil

1 14 oz can black beans


Chili flakes

1 diced plum tomato

½ diced red onion

1 jalapeño, sliced

1 handful cilantro

2 scallions, sliced

1 ripe avocado

7oz grated sharp cheddar cheese

2 tbsp sour cream

Lime wedges


  1. Heat the oil in a skillet over high heat and carefully shallow fry each tortilla, one or two at a time, until crispy like a chip, about 30 seconds per side.
  2. With tongs transfer to paper towels to drain, and season with salt to taste while still warm. Once all the tortillas are cool enough to handle, build the stacks.
  3. On a parchment paper lined sheet pan, top the first tortilla with a spoonful of black beans, some diced tomato, red onion, jalapeño, scallion, a few avocado slices and cilantro leaves. Cover with cheese.
  4. Top with a second tortilla and repeat.
  5. Top with a third tortilla and top again with all the fixins, finishing with the cheese.
  6. Build a second stack next to the first.
  7. Transfer the sheet pan to a 325-degree oven and bake until the cheese is melty and everything is warmed through.
  8. Finish each stack with a scoop of sour cream or full fat plain yogurt, some chili flakes and any remaining veggie toppings.
  9. Give it a good squeeze of lime and dig in!