Description
If you love nachos, here’s a healthier version, great as an appetizer for 6 or 8 people.
Ingredients
Scale
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
- 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
- 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
- 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
- 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.
- Serve the leftover salsas on the side.
Notes
Adapted from Bon Appetit