Sheet-Pan Nachos with Refried Beans & Lime Crema

Sheet Pan Nachos with Refried Beans & Lime Crema

For the nachos: freshly made tortilla chips or your favorite tortilla chips

refried beans (recipe below)

lime crema (recipe below)

1-2 pounds of grated cheese, we used a combination of Jack, Cheddar and Colby thinly sliced black olives

1-2 jalapenos, thinly sliced

cilantro leaves and tender stems, roughly chopped

For the Refried Beans:

olive oil, as needed ½ cup onions, diced small 1 tablespoon garlic 1 29-ounce can pink beans (you can also substitute your favorite home-cooked beans)

For the lime crema:

½ cup Mexican crema

small wedge from 1 lime

zest from 1 lime

a splash of water or milk

If you’re frying your own chips, you’ll need:

1½ dozen 6-inch white or yellow corn tortillas, cut in half or quarters neutral oil for frying

To make the Refried Beans, heat a generous drizzle of olive oil in a pot. Add the onions and garlic and cook over medium heat until soft. Add the beans and their liquid, cook for 2-3 minutes. (If you’re using home-cooked beans, be sure to add some of the cooking liquid to the pot.) Use a potato masher to crush about half the beans. You can add a splash of water if needed to thin the beans and make them easier to spread on the nachos. Season the beans with salt and pepper and set aside.

Stir together the Mexican crema, lime zest and the juice from 1 lime wedge. Thin the crema with a little water or milk to reach a drizzling consistency.

Preheat your oven to 350˚-375˚F. Line a baking sheet with parchment paper. Arrange a layer of tortilla chips on the baking sheet. Spoon a little refried beans onto the chips. Top with cheese. You can add black olives and jalapenos before or after you baking the nachos.

Bake the nachos for 5-10, until the cheese is melted and bubbly. You can bake for and additional few minutes until the outer edge of the chips begins to turn golden brown, if desired. Remove the nachos and top with sliced black olives and jalapenos if you didn’t top before baking. Drizzle with Mexican cream and top with a generous sprinkle of cilantro.

Serve immediately.

NOTE:

If you’re frying your own chips, heat 1-2 inches of neutral oil in a heavy-bottomed pot to 350˚F. Line a baking sheet with paper towels. Working in batches, fry the tortillas until golden brown. Remove and drain in a single layer. Allow your oil to come back up to temperature before frying the next batch. Lightly salt while warm.