Fully Loaded Black Bean Nachos with Red and Green Salsas

Name: Fully Loaded Black Bean Nachos with Red and Green Salsas
Yield: 4 to 6 Servings
Ingredients: 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; 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; 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; 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)

By Dawn PerryPhotographer Alex Lau

January 16, 2015

Black bean nachos with sliced jalapenos melted cheese guacamole and chopped tomatoes.

Alex Lau

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.

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