There’s no other way to eat nachos than with the works! I’m talking everything from cheese, to guac, to salsa, to jalapeños, to beans, to sour cream and then some! Nothin’ better than nachos for all around family fun in the kitchen.

Duration: 20 Minutes

Cook Time: 10 Minutes

Prep Time: 10 Minutes

Servings: 4-6


  • 1/2 cup instant rice
  • Gefen Canola Oil Cooking Spray


  • 1 (9 ounce) bag yellow or blue corn torilla chips
  • 1 small red pepper, seeds and ribs removed, coarsley chopped
  • 1/2 medium onion, coarsley chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 2 cups shredded Les Petites Fermieres Colby Jack, divided
  • 1 jalapeño pepper, halved, seeded, and thinkly sliced


  • 3 ripe avocados
  • Freshly squeezed juice of 1 lime
  • 1 teaspoon chopped fresh cilantro
  • 1 tablespoon finely chopped onion
  • 1/4 cup finely chopped tomatoes
  • 1/2 teaspoon kosher salt
  • 1 (12 ounce) jar prepared salsa, for serving
  • 1 (8 ounce) container sour cream, for serving


1. Prepare the rice according to package instructions and set aside.

2. Preheat oven to 350°F. Lightly spray a 17×11 inch baking sheet or large ovenproof serving platter with cooking sray. Spread chips on the prepared baking sheet. It’s okay if the chips overlap.

3. In a bowl, combine peppers, onions, black beans, and rice. Spoon evenly over chips. Top with cheese and jalapeños. Bake for 10 minutes, rotating pan halfway through.

4. Cut avocaods in half, remove pits, and scoop flesh out into a bowl. Mash avocado and mix in lime juice, cilantro, onions, tomatoes, and salt. Set aside.

5. Serve nachos hot with guacamole, salsa, and sour cream on the side along with Pumpkin Black Bean Soup.

Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)  

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen – quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.

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