Description
Quick and crispy air fryer nachos layered with melted cheese, black beans, and green onions, then topped with tomatoes, jalapeños, sour cream, and cilantro. They are ready in just 15 minutes for an easy appetizer, snack, or casual meal.
Ingredients
6 ounces tortilla chips (170 g)
1½ cups shredded cheddar or Mexican blend cheese (170 g)
1 cup black beans, drained and rinsed (160 g)
2 green onions, thinly sliced
Diced tomatoes
Sliced jalapeño pepper, fresh or pickled
Sour cream
Fresh cilantro, chopped
Olive oil cooking spray
Aluminum foil or air-fryer-safe parchment paper
Instructions
- Line the air fryer basket with aluminum foil or air-fryer-safe parchment paper, making sure the liner will be securely weighed down by the food and does not interfere with airflow or the heating element. Lightly coat with olive oil cooking spray.
- Arrange half of the tortilla chips in an even layer, allowing them to overlap slightly.
- Sprinkle half of the shredded cheese, black beans, and sliced green onions evenly over the chips.
- Add the remaining tortilla chips, then top with the remaining cheese, black beans, and green onions.
- Air fry at 325°F (163°C) for 4 to 6 minutes, checking around the 4-minute mark. Cook until the cheese is completely melted and bubbly.
- Carefully transfer the nachos to a serving plate and top immediately with diced tomatoes, sliced jalapeños, sour cream, and chopped fresh cilantro.
- Serve immediately while the cheese is melted and the tortilla chips are crisp.
Notes
Use sturdy tortilla chips so they hold up well beneath the cheese, beans, and toppings.
Cheddar, Monterey Jack, pepper Jack, or a Mexican cheese blend can be used.
For spicier nachos, add extra jalapeños, hot sauce, or crushed red pepper flakes after cooking.
Cooked ground beef, shredded chicken, pulled pork, or seasoned turkey can be added, but all meat should be fully cooked before assembling the nachos.
Corn, bell peppers, olives, red onion, pinto beans, or refried beans can be added for variation.
Add wet toppings such as tomatoes, sour cream, salsa, guacamole, and avocado only after air frying to help keep the chips crisp.
For leftovers, remove cold or wet toppings before refrigerating the remaining nachos in an airtight container. Reheat at about 300°F (149°C) for a few minutes until warm and crisp, then add fresh toppings.
Only use aluminum foil if permitted by your air fryer manufacturer. Keep it secured beneath the food and away from the heating element.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 7 g
- Protein: 17 g
- Cholesterol: 45 mg
