Fully Loaded Black Bean Nachos with Red and Green Salsas

bean chips nachos salsa super bowl snack

Dawn Perry

4 to 6 Servings

Source

Ingredients

3 plum tomatoes, seeded, chopped

½ red onion, finely chopped

1 jalapeño, finely chopped

1 tablespoon distilled white vinegar

Kosher salt, freshly ground pepper

½ cup chopped fresh cilantro

1 tablespoon chopped fresh oregano

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

2 tablespoons fresh lime juice

Kosher salt, freshly ground pepper

1 cup chopped tomatillos, husked, rinsed (about 4 medium)

1 avocado, chopped

½ cup cilantro leaves with tender stems

1 jalapeño, chopped

1 tablespoon fresh lime juice

Kosher salt, freshly ground pepper

6 ounces restaurant-style tortilla chips

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 jalapeño, thinly sliced

Thinly sliced radishes (for serving)

Method

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.

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, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

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

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.