My version differs slightly from the over-sized nachos I grew up on — tortillas, warmed with beans and cheese, then topped with salsa — as you get temperature variations in every bite. These also attempt to grab almost every taste bud.


  • 6 - Corn tortillas, fried crisp (store-bought is fine)
  • 1 can - Refried black beans or pinto beans
  • 1/2 cup - Enchilada sauce (canned is fine, so long as you use Hatch brand)
  • Shredded lettuce
  • Chopped tomato
  • Black olives
  • Chopped or sliced avocado
  • Cilantro leaves
  • Red Wine vinegar (optional)
  • Shredded cheese (Queso quesadilla; Monterrey Jack; Mild Cheddar)
  • Sour cream
  • Your favorite salsa
To see directions and other information about this recipe, please follow this link