You truly can’t ever go wrong with a delicious platter of vegetarian nachos. This recipe is fully loaded and has an extra kick of flavor and spice coming from a tasty tomatilla avocado salsa. It’s the perfect dish to bring to your next social gathering!

Recipe by: Dawn Perry with Bon Appetit

INGREDIENTS

Pico de Gallo

  • 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

Black Beans

  • 1 tablespoon vegetable oil
  • ½ red onion, finely chopped
  • 1 cloves garlic, finely chopped
  • 1 jalapeño, finely chopped
  • 1 15-oz. can black beans, rinsed
  • 2 tablespoons fresh lime juice
  • Kosher salt, freshly ground pepper

Tomatillo Avocado Salsa

  • 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
  • Kosher salt, freshly ground pepper

Chips and Assembly

  • 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)

For full recipe click here.

The featured image is a stock photo tarheelgarden from Pixabay meant to represent this dish.