Image for Cinco de Mayo Street Nachos

Cinco de Mayo Street Nachos

15 minutes | Yield: 4-6 Servings

These street nachos are a vibrant and delicious twist on the classic, loaded with fresh and zesty ingredients.


  • 1 (14.5 oz) bag of sturdy tortilla chips
  • 2 cups shredded Monterey Jack cheese
  • 1 cup crumbled Cotija or sharp cheddar cheese
  • 2 cups quality or homemade salsa
  • 1 cup cooked black beans (rinsed and drained)
  • 2 ears of corn, grilled and kernels removed (or 1 cup frozen corn, thawed)
  • 1/2 cup chopped fresh Soli Organic Cilantro
  • 1/4 cup sliced black olives
  • 2 jalapeños, seeded and sliced (adjust to your spice preference)
  • 1/2 cup sour cream


  1. Preheat oven: Heat your oven to 375°F (190°C).
  2. Spread the chips: Evenly distribute the tortilla chips on a large baking sheet.
  3. Spread 1/2 salsa across chips
  4. Cheese layer: Sprinkle both the Monterey Jack and Cotija cheese over the chips.
  5. Bake for melty goodness: Bake the nachos for 5-7 minutes, or until the cheese is melted and bubbly.
  6. Top it off: Remove the baking sheet from the oven and let it cool slightly.
  7. Fiesta of flavors: Top the warm nachos with the cooked black beans, grilled corn kernels, chopped cilantro, sliced black olives, and jalapeños.
  8. Cooling creaminess: Drizzle the sour cream evenly over the loaded nachos and serve with a side of the remaining salsa.
  9. Serve and enjoy! Grab your favorite plate and dig into this flavor explosion!


Spice it up further: If you crave additional heat, consider adding a dollop of your favorite hot sauce alongside the sour cream.

Guacamole lover? Add a scoop of fresh guacamole for an extra layer of creaminess and flavor.

Customize it! This recipe is a great base. Feel free to add other toppings you enjoy, like chopped tomatoes, red onions, or crumbled queso fresco.

Assemble for a crowd: This recipe is easily scalable. Simply adjust the quantities based on the number of people you’re serving.