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Black Bean Nachos with Pico de Gallo and Guacamole

Print Recipe
Course Appetizer
Cuisine American, Texmex

Ingredients
  

For the Pico de Gallo

  • 2-3 cups tomatoes, diced
  • 1/2 white onion, finely diced
  • 1 jalapeno, seeded, stem removed, finely diced
  • juice of 1/2 to 1 lime depending on your taste
  • 1 garlic clove, finely minced
  • Handful of cilantro, chopped

For the Guacamole

  • 3-4 avocados
  • 1-2 Serrano or jalapeno chile, seeded and finely chopped
  • 2 tbsp diced white onion
  • 2 garlic cloves
  • juice of 1/2 to 1 lemon (I just taste after I add a little)
  • 1 Roma tomato diced
  • salt to taste
  • fresh ground pepper (optional)

For the Black Beans

  • 1 tbsp vegetable oil
  • 1/2 red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 jalapeno, finely chopped
  • 1 15 oz can black beans, rinsed
  • 2 tbsp fresh lime juice
  • salt and pepper to taste

Chips and Assembly

  • 6 oz restaurant-style tortilla chips
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterrey Jack Cheese
  • 1 jalapeno, thinly sliced
  • Thinly sliced radishes ( for serving)

Instructions
 

For the Pico de Gallo

  • Combine all the ingredients in a bowl. Season with salt and pepper to taste.

For the Guacamole

  • If using a molcajete, place your chile, garlic and a little salt in the bottom and grind until the desired consistency of your chile and onions. Add your avocado and mash.  At this point, it is pretty much done but you want to add your lemon and salt to taste.  After you get your seasoning and lemon as you want it, add the tomatoes and combine.  Store refrigerated until ready to use.  

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

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.

Keyword black bean nachos, black beans, guacamole, nachos, pico de gallo