These nachos are a cinch to make and can turn after-school snack time into a fiesta!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 400 degrees. Set colander in sink. Open can of pinto beans and pour into colander. Rinse beans with cold water and shake colander to drain well. Measure out ½ cup beans; refrigerate remaining beans for another use.
Spread half of chips in even layer in 8-by-8-inch square baking dish. Sprinkle chips evenly with half of cheese.
Sprinkle beans over cheese, then sprinkle half of scallions on top. Repeat with remaining chips, cheese, and scallions.
Place baking dish in oven and bake until cheese is melted, 7 to 10 minutes. Use oven mitts to remove nachos from oven (ask an adult for help). Place baking dish on cooling rack. Let cool for 2 minutes.
These nachos are a cinch to make and can turn after-school snack time for a few kids into something of a fiesta. Or double the recipe and use a 13-by-9-inch baking dish, and you’ll have enough nachos to really get the party started! If you like your nachos spicy, layer in some drained pickled jalapeño chiles along with the scallions. Monterey Jack cheese melts well and is the classic choice for nachos, but cheddar works too.