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Fully Loaded Black Bean Nachos with Red and Green Salsas

Baked Black Bean Nachos
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Fully Loaded Black Bean Nachos with Red and Green Salsas Yum
Fresh and spicy black bean nachos will liven up any get together.
Course Snacks
Cuisine Mexican
Servings
People
Ingredients
Pico De Gallo
Black Beans
Tomatillo Avocado Salsa
Chips And Assembly
Course Snacks
Cuisine Mexican
Servings
People
Ingredients
Pico De Gallo
Black Beans
Tomatillo Avocado Salsa
Chips And Assembly
Instructions
Pico de Gallo Prep
  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 Prep
  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, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.
Tomatillo Avocado Salsa Prep
  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, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.
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.
Recipe Notes

You might have more of the salsas than you need; serve them on the side for dipping.

This recipe was originally posted on bonappetit source.

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Written by Patrick Abbo

Editor-In-Chief at Ginzy. Striving to spread positivity, let's spread good values to our peers.

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