Adrianna Adarme’s One-Pan Dinner Nachos

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4

On her blog A Cozy Kitchen and in her book The Year of Cozy: 125 Recipes, Crafts and Other Homemade Adventures, Adrianna Adarme inspires her readers with creative ideas for comforting, cozy food, much of it inspired by her Latin American heritage. Here, she shares a recipe for one-pan nachos, the perfect casual dinner on an evening when you can’t bear the idea of washing a sink full of dishes. To make things easier, purchase a pre-shredded Mexican cheese blend at the grocery store—often a combo of Cheddar, jack, Colby and asadero or queso fresco—or take the opportunity to use up the leftover bits collecting in your cheese drawer.


  • 2 tsp. canola oil
  • 2 eggs
  • 1 bag (11 oz./310 g) tortilla chips
  • 1 can (14 oz./440 g) black beans, drained
  • 3 cups (12 oz./375 g) shredded Cheddar, pepper jack, or purchased Mexican cheese blend
  • 1 cup (6 oz./180 g) cherry tomatoes, halved
  • 1 avocado, peeled, pitted and thinly sliced
  • 1 radish, thinly sliced
  • 1 jalapeño chile, stemmed and thinly sliced
  • 2 green onions, white and light green portions, thinly sliced
  • Fresh cilantro sprigs for garnish
  • Lime wedges for serving


Preheat an oven to 300°F (150°C).

In a 10-inch (25-cm) ovenproof nonstick fry pan over medium-high heat, warm the oil. When the oil is hot, crack in the eggs, one at a time, and fry them until the bottoms are crisp but the yolk is still runny, about 2 minutes. Carefully transfer the eggs to a plate and cover with foil to keep warm.

In the same pan, spread a third of the tortilla chips in a single layer. Top with a third of the beans, a third of the cheese and a third of the tomatoes. Repeat twice more with the remaining tortilla chips, beans, cheese and tomatoes. Transfer to the oven and bake until the beans are warm and the cheese is melted, 10 to 12 minutes.

Remove the pan from the oven and top the nachos with the fried eggs, avocado, radish, jalapeño and green onions. Garnish with the cilantro sprigs. Serve in the pan at the table, passing the lime wedges alongside for squeezing onto the nachos. Serves 4.

Recipe by Adrianna Adarme, founder of A Cozy Kitchen

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