I used an iron cast skillet, but you can use a baking and roasting tray as well. Grease the pan with spray oil and fill the skillet with tortilla chips.
Boiled and Sautéd Black Beans - For this, I always soak my black beans overnight and pressure cook them in the morning. I also a pinch of baking soda and salt while pressure cooking and cook until 5 whistles. Once done, In a flat pan, add 2 tbsp of grapeseed oil. Once the oil is heated add finely chopped shallot and sauté them until transparent. Now add the beans, season them with taco seasoning, garlic powder, and salt to taste. The beans taste delicious this way. Assemble the black beans on tortilla chips evenly.
For Caramelized Shallots- In the same flat pan add 3 tbsp of grape seed oil. Add 2 shallots julienned. Fry them until crisp and caramelized. Now add these caramelized shallots evenly on tortilla chips. You can also add mushrooms and red bell peppers with shallots. They will taste good too. But I caramelized only shallots for my nachos.
Preheat the oven 400* F
Now add Mexican 4 cheese blend on the assembled skillet. Top them with fresh finely chopped tomatoes. Put it in the oven for 12 minutes. Garnish them with jalapeno peppers or scallions. Enjoy
