Go Back
–+ servings
Smoked Ghost Pepper Infused Olive Oil Blend 250ml bottle
Garden Infuzions

Loaded Nachos Featuring Smoked Ghost Olive Oil Blend

Crisp tortilla chips get piled high with seasoned black beans, melty cheese, fresh toppings, and a smoky ghost pepper drizzle for a bold appetizer that brings serious flavor to game day or any fun gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizers, Snacks
Cuisine: American Classics, Fusion Cuisine, Mexican
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 10 ounces tortilla chips
  • 1 tablespoon Smoked Ghost Pepper Infused Olive Oil
  • 1 tablespoon olive oil
  • 1 small yellow onion finely diced
  • 1 jalapeño seeded and minced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 15-ounce can black beans, drained and rinsed
  • 1/2 cup water
  • 1 tablespoon tomato paste
  • 8 ounces shredded sharp cheddar cheese
  • 4 ounces shredded Monterey Jack cheese
  • 1 cup diced tomatoes
  • 1/2 cup sliced black olives
  • 1/4 cup thinly sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/2 cup sour cream
  • 1 avocado diced
  • 1 lime cut into wedges

Equipment

  • 1 Large Sheet Pan For assembling and baking the nachos
  • 1 Skillet For cooking the bean topping
  • 1 sheet Parchment paper For easy cleanup
  • 1 Spatula For stirring the bean mixture

Method
 

Instructions
  1. Preheat the oven to 400°F and line a large sheet pan with parchment paper.
  2. Heat the olive oil in a skillet over medium heat, then add the onion and jalapeño and cook until softened, about 3 to 4 minutes.
  3. Add the garlic, cumin, salt, and black pepper and cook for 30 seconds until fragrant.
  4. Stir in the black beans, water, and tomato paste, then simmer for 3 to 4 minutes until the beans are lightly saucy and glossy.
  5. Spread the tortilla chips across the sheet pan in an even layer.
  6. Spoon the bean mixture over the chips, then scatter the cheddar and Monterey Jack evenly across the top.
  7. Bake for 5 to 7 minutes until the cheese melts and the edges start to turn golden.
  8. Remove the pan from the oven and top with tomatoes, black olives, green onions, cilantro, and diced avocado.
  9. Drizzle the Smoked Ghost Pepper Infused Olive Oil over the nachos in a light zigzag.
  10. Finish with dollops of sour cream and lime wedges, then serve right away while the chips are still crisp.

Notes

Use the smoked ghost pepper oil sparingly at first; a little goes a long way and the smoky heat builds as the nachos sit. For the crispiest result, keep wet toppings off until after baking and serve immediately.

Tried this recipe?

Let us know how it was!