Fully Loaded Black Bean Nachos

Vegetarian Fully Loaded Black Bean Nachos with Red and Green Salsas

These black bean nachos seemed good dish to add to the repertoire (got the recipe from Bon Appetit). They’re more labor-intensive than my usual nachos. But, it’s nice to mix it up. And, I really loved the fresh, homemade (vegan) salsas on nachos. This vegetarian recipe makes a big bowl of pico de gallo. I’ve been eating it now for a few days with chips. And the avocado tomatillo salsa also yields more than you need for one fully loaded plate of nachos. So serve it on the side, or keep it for chips and dip next time.

If you want to make this vegan, try a cashew cheese sauce. Or, if you’re vegetarian, use a goat milk cheddar, sharpest you can find. Goat milk is better for you than cow milk. Much less inflammatory. People who suffer from lactose intolerance, digest goat milk far better than cow milk. Goat’s milk contains less lactose than cow’s milk.

I also like this dish because, as with my other grass-fed beef nacho recipe, it uses black beans versus the usual refried beans. I love black beans, and, bonus, they’re really good for you.

Pico de gallo on Vegetarian Fully Loaded Black Bean Nachos with Red and Green Salsas

Homemade pico de gallo

Fully Loaded Black Bean Nachos

If you love nachos, here's a healthier version, great as an appetizer for 6 or 8 people.
Servings 6

Ingredients

Pico de Gallo

  • 3 plum tomatoes seeded, chopped
  • ½ red onion finely chopped
  • 1 jalapeño finely chopped
  • 2 tablespoons apple cider vinegar
  • Sea salt freshly ground pepper
  • ½ cup chopped fresh cilantro
  • 3 tablespoons chopped fresh oregano

Black Beans

  • 1 tablespoon vegetable oil
  • ½ red onion finely chopped
  • 1 cloves garlic finely chopped
  • 1 jalapeño finely chopped
  • 1 15- oz. can black beans rinsed
  • 1 tablespoon apple cider vinegar
  • Sea salt freshly ground pepper

Tomatillo Avocado Salsa

  • 1 cup chopped tomatillos husked, rinsed (about 4 medium)
  • 1 avocado chopped
  • ½ cup cilantro leaves with tender stems
  • 2 tablespoons fresh lime juice
  • Sea salt freshly ground pepper

Chips and Assembly

  • 8 ounces restaurant-style tortilla chips
  • 8 ounces of sharp goat's milk cheddar shredded (about 2 cups)
  • 1 jalapeño thinly sliced
  • Thinly sliced radishes for serving

Instructions

Pico de Gallo

  1. Combine tomatoes, onion, jalapeño, and vinegar in a medium bowl. Season with salt and pepper and let sit at least 1 hour. Stir in cilantro and oregano just before serving.

Black Beans

  1. Heat oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, vinegar, and ¼ cup water. Season with salt and pepper and process until smooth.

Tomatillo Avocado Salsa

  1. Combine tomatillos, avocado, cilantro, jalapeño, and lime juice in a food processor and purée until mostly smooth. Season with salt and pepper.

Chips and Assembly

  1. Preheat oven to 425°. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of beans, then half of each cheese. Repeat layering with remaining chips, beans, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos topped with tomatillo avocado salsa, pico de gallo, sliced jalapeño, and radishes.
  2. Serve the leftover salsas on the side.

Recipe Notes

Adapted from Bon Appetit