It’s tough to beat the combo of warm tortilla chips, melted cheese, and spicy black beans. In other words, NACHOS!!

Ingredients

1 can black beans

1/2 Onion

2 Garlic cloves

2 Chipotles in adobo

1 tbsp. adobo sauce

1/2 tbsp. cumin

1/2 tbsp. salt

Freshly ground pepper

1/2 cup water (or stock)

1 bag tortilla chips

4-5 cups shredded Monterey Jack cheese

oil

Jalapeno slices (optional)

Chopped cilantro (optional)

Avocado Salsa Verde

4 Tomatillos

1/2 Onion

1 Garlic clove

1/2 Jalapeno

10-12 Sprigs cilantro

1 Avocado

Salt to taste

Pico de Gallo

1 Tomato

1/4 Onion

1/2 Jalapeno

10-12 Sprigs cilantro

Juice of 1/2 lime

1/4 teaspoon salt

Instructions

1. Roughly chop 1/2 an onion and peel 2 garlic cloves
2. Sauté the onion and garlic in a dollop of oil over medium heat for 5-7 minutes
3. Drain and rinse one can of black beans
4. Add the black beans to the onion mixture along with 2 chipotles in adobo, 1 Tablespoon adobo sauce, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 1/2 cup water (or stock).
5. Simmer for a few minutes until heated though
6. Combine the bean mixture in a blender or food processor
7. Salt to taste (I added another pinch for this recipe)
8. Shred 4-5 cups of Monterey Jack cheese. This is enough cheese for three single layer batches.
9. Add a dense, single layer of chips to a sheet pan. (You can line the sheetpan with foil or parchment paper if you want to make cleanup easier).
10. Drizzle some of the beans over the chips. Note: you have enough beans for three single-layer batches.
11. Add a layer of cheese to the chips
12. Bake in the oven at 400F for 5-7 minutes or until all the cheese is melted

 

Avocado Salsa Verde

13. Roast the tomatillos in the oven at 400F until cooked through and they start to turn army green.
14. Add the roasted tomatillos to a blender along with ½ onion, 1 garlic clove, 10-12 sprigs cilantro, and ½ of a jalapeno pepper.
15. Pulse blend and taste for heat, adding the additional ½ of the jalapeno if you want more heat. Add the avocado to the blender and combine well.
16. Salt to taste.

 

Pico de Gallo

17. start by finely chopping the tomato, 1/4 onion, and 1/2 jalapeno into ¼” sized chunks
18. Finely dice the cilantro
19. Combine the tomato, onion, jalapeno and cilantro in a mixing bowl
20. Add ¼ teaspoon salt and the juice of a ½ lime
21. Mix together well and taste for seasoning
22. Add additional salt and lime if necessary