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Mexican Nachos recipe

Mexican Nacho Recipe, I’m so happy to share with you this Nachos using a unique product from one of my favorite and trusted Mexican Brands. I do really hope you look for these instant refried beans in your local stores, they are surprisingly delicious!
Course Appetizers
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Calories 507kcal


  • 8 corn tortillas cut in 4*
  • 1 cup of vegetable oil for frying the tortillas
  • 1 package of New HERDEZ Refried beans**
  • 1 ½ cup of water
  • 4 oz. shredded cheddar cheese
  • 1 large jalapeño thinly sliced
  • 2 green onions sliced


  • 1 cup of guacamole
  • 1 cup of Pico de Gallo salsa
  • 1 cup of Mexican cream


  • Place on top of the oven racks on the lower shelf and preheat oven to 350 F degrees.
  • To prepare the Herdez refried beans, bring 1 ½ cup of water to a boil, on a 1 to 2 qt. pot or frying pan, once the water is boiling, stir in the pouch contents. Cover and simmer on a low heat for 5 minutes, stirring occasionally.
  • Remove from heat, uncover, stir, and let sit 5 minutes before serving. I prefer a creamy texture and add a couple of tablespoon of extra hot water to obtain that kind of consistency. Set aside while you fry the tortillas.
  • Before you start frying the tortillas, cover a large plate with several paper towels to absorb any excess oil.
  • Heat oil in a skillet over a medium-high heat, place several tortilla triangles into the hot oil in a single layer without overcrowding. Keep the oil at the same heat level without overheating or smoking. With the help of kitchen tongs or a slotted spatula, turn the tortillas over once to fry both sides. This process will take about 2 minutes per batch. Make sure they are all crispy and lightly golden before removing from pan.
  • Place the fried tortillas on the prepared plate, and keep frying the rest of the tortillas; making sure the oil is hot enough before placing the next batch.
  • Line a baking sheet with parchment pepper or aluminum foil with a light coat of cooking spray.
  • Spread a small portion of refried beans over each tortilla chip and place on the baking sheet forming a single layer. Sprinkle cheddar cheese and chopped green onions each chip, and top with 1 slice of jalapeño pepper.
  • Place the baking sheet in the oven lower rack and bake for about 5-7 minutes or until cheese begins to melt.

Serve immediately with salsa, cream, and guacamole. Enjoy with your family and friends!


    • I use yellow corn store-bought tortillas, they are usually thinner and do not need to let dry before frying to get a crispy end result.
    • You only need ½ the package of Herdez Instant refried beans. About ¾ cup of refried beans.
    • The advantage of using the Herdez instant refried beans are that they are convenient, since they are ready in 5 minutes in your stop top, with a restaurant quality. They have the traditional flavor and also Jalapeño, Chorizo, and Queso flavors.
    • Plus, don’t forget, beans are gluten-free!


    Serving: 8chips | Calories: 507kcal | Carbohydrates: 40g | Protein: 14g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 29mg | Sodium: 1012mg | Potassium: 629mg | Fiber: 11g | Sugar: 5g | Vitamin A: 835IU | Vitamin C: 12.8mg | Calcium: 300mg | Iron: 2.1mg