Ingredients

  • 12 oz thick tortilla chips (lightly salted/unsalted)

  • 4 cups grated melty cheese (Oaxaca/Chihuahua/Monterey Jack; a little cheddar ok)

  • 1½ cups warm seasoned beans (pinto/black/refried; loosen refried with a splash of stock)

  • ½ small red onion, very thinly sliced (rinse briefly)

  • ½ cup pickled jalapeños, drained

  • Toppings (after baking): pico or diced tomatoes (drained), cilantro, radishes, pickled onion, black olives, avocado, lime wedges, crema/sour cream, hot sauce, cotija

Vegan Swap

Blend 1 cup raw cashews (soaked 15 min in hot water), ¾ cup hot water, 1–2 Tbsp canned green chiles, 1 Tbsp nutritional yeast, ½ tsp salt until silky. Warm, then drizzle post-bake.

Steps

  1. Heat oven to 425°F. Place an empty sheet pan inside to preheat for 5 minutes.

  2. Warm beans so they’re hot.

  3. On the hot pan, build three thin layers:

    • Layer 1: half the chips → half the cheese → half the beans → some onion + jalapeños.

    • Layer 2: repeat

    • Layer 3: repeat; finish with cheese on top.

  4. Bake 6–8 min until fully melted and chips at edges crisp. Broil 30–60 sec for browned spots.

  5. Add toppings immediately. Serve.

Quick tips

  • Drain wet ingredients well.

  • Keep layers thin; don’t pile high.

  • Add fresh/wet toppings after baking.