Ingredients
8oztortilla chipssturdy
15ozpinto beans(1 can) rinsed and drained, or 1 ½ cups cooked pinto beans
4ozcheddar cheeseshredded
4ozMonterey Jack cheeseshredded, or additional cheddar
1mediumred bell pepperfinely chopped
⅓ cupfeta cheesecrumbled
jalapeñospickled, to taste
avocado dipthinned with water until it reaches a drizzly consistency, or guacamole
⅓ cupgreen onionschopped
2radisheschopped
2tbspcilantrochopped
salsa
Preparation
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Place handfuls of chips on the baking sheet and distribute evenly, minimizing the gaps between chips. Set aside.
Sprinkle the prepared pan of chips generously and evenly with the beans, followed by the shredded cheese, bell pepper, crumbled feta, and pickled jalapeños.
Bake until the cheese is melted and bubbling, about 9 to 13 minutes. Remove the nachos from the oven and set aside.
While the nachos are baking, make the avocado sauce and prepare the garnishes.
Once the nachos are out of the oven, drizzle avocado sauce on top.
Sprinkle the nachos with chopped green onion, radish, and cilantro. Serve immediately with salsa on the side.
