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Fully Loaded Black Bean Nachos

  • Yield: 6 1x
Fully Loaded Black Bean Nachos with Red and Green Salsas

Description

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

Scale

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.

Notes

Adapted from Bon Appetit

Find it online: https://agelessdietlife.com/fully-loaded-black-bean-nachos/