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.
Ingredients
4 to 6 Servings
Pico de Gallo
3
½
1
1
½
1
Black Beans
1
½
1
1
1
2
Tomatillo Avocado Salsa
1
1
½
1
1
Chips and Assembly
6
1
1
1
Preparation
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Pico de Gallo
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.
-
Black Beans
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.
-
Tomatillo Avocado Salsa
Step 3
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
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.
