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VERMONTTORTILLA COMPANY

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Nacho Taco

Three crisp corn tortillas stack up with black beans, avocado, fresh vegetables and sharp cheddar. A spoonful of sour cream and a squeeze of lime finish this fork-and-knife take on nachos.

Prep time
15 minutes
Cook time
35 minutes
Makes
2 large or 4 small stacks

Estimated total time: 50 minutes.

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Three-layer crisp corn tortilla stack filled with black beans, avocado, cheddar and vegetables, topped with sour cream
Serving inspiration · Vermont Tortilla Company

Let’s make it.

  1. Fry the tortillas.

    Heat the oven to 325°F. Heat the canola oil in a deep skillet over medium heat to about 350°F. Fry one or two tortillas at a time, turning with tongs, for about 1–2 minutes total, until crisp and golden. Drain on paper towels and season lightly with salt. Repeat, keeping the oil near 350°F between batches.

  2. Prepare the toppings.

    Drain the beans well. Dice the tomato and onion, slice the jalapeño, scallions and avocado, and grate the cheese. Reserve a small amount of the fresh vegetables and cilantro for the finished stacks if you like.

  3. Build three-layer stacks.

    Line a rimmed baking sheet with parchment. For the large version, place two fried tortillas side by side. Top each with a share of the beans, tomato, onion, jalapeño, scallions, avocado, cilantro and cheese. Add a second tortilla and repeat, then a third tortilla and another layer of toppings, finishing with cheese. For the 4-inch version, build four stacks of three tortillas, dividing the same ingredients evenly among them.

  4. Bake and finish.

    Bake for about 20–25 minutes, until the cheese has melted throughout and the centers are hot; check for 165°F in the middle of a stack. Add a little more time if needed. Finish with the sour cream or yogurt, chili flakes and any reserved vegetables. Serve immediately with lime wedges and a knife and fork.

From the kitchen

  • Keep each layer even so the stacks sit steadily on the baking sheet.
  • Drain beans and juicy tomatoes well to help preserve the tortillas’ texture.
  • Original or Turmeric corn tortillas make two large stacks. Twelve 4-inch Street Taco tortillas make four smaller stacks.
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