Fully Loaded Black Bean Nachos with Red and Green Salsas

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By Anthony Iafrati

Fully Loaded Black Bean Nachos with Red and Green Salsas

Name: Fully Loaded Black Bean Nachos with Red and Green Salsas
Cuisine: Latin American, American, Mexican
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; 1 cloves garlic, finely chopped; 1 15-oz. can black beans, rinsed; 2 tablespoons fresh lime juice; 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; 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)

4 steps

You might have more of the salsas than you need; serve them on the side for dipping. This is part of BA's Best, a collection of our essential recipes.

Updated at: Wed, 16 Aug 2023 20:27:55 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories602.1 kcal (30%)

Total Fat35.8 g (51%)

Carbs49.5 g (19%)

Sugars4.2 g (5%)

Protein23 g (46%)

Sodium947.1 mg (47%)

Fiber10.8 g (39%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 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.

Step 2

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.

Step 3

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

Step 4

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.

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