Start by frying the quartered corn tortilla chips in a pan with vegetable oil until they are golden brown and crispy. This step is crucial for achieving that satisfying crunch. Drain on paper towels to remove excess oil.
Preheat your oven to 400°F (200°C). This will ensure that your nachos get bubbly and melty when they bake.
On the sheet pan, lay out the crispy tortilla chips in an even layer. Spoon the vegetable and black bean chili generously over the chips, making sure to cover them well.
Sprinkle the shredded cheddar or Monterey Jack cheese over the chili-covered chips. Use a generous amount—after all, this is nachos!
Place the sheet pan in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly. Keep an eye on it to prevent burning.
Once out of the oven, sprinkle the sliced jalapeños and chopped cilantro over the nachos. Serve immediately with dollops of sour cream and fresh guacamole on the side.
