This hearty and wholesome take on nachos leans on smashed black beans, tangy Greek yogurt, and guac to make it satisfying enough for dinner time.
Ingredients
1 tablespoon olive oil
1/2 medium red onion, diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
2 (15-ounce) cans black beans, drained and rinsed
1/2 cup water
1 (8-ounce) bag tortilla chips, divided
2 cup grated cheddar cheese or Monterey Jack cheese (about 8 ounces), divided
1 cup pico de gallo, divided
3 medium scallions, greens part only, thinly sliced, divided
1/2 cup pickled jalapeños (optional)
1 cup plain Greek yogurt
1 cup guacamole
Instructions
Arrange a rack in the middle of the oven and heat to 400°F.
Heat the oil in a large saucepan over medium heat until shimmering. Add the onion, garlic, cumin, chili powder, and salt. Stir to coat with the oil, and cook, stirring occasionally until soft, about 5 minutes.
Meanwhile, mash the beans in a large bowl with a fork, keeping them a little chunky. Stir the beans and water into the saucepan. Cook, stirring occasionally, until the mixture is thickened, about 5 minutes. Remove from the heat.
Spread half of the tortilla chips in a single layer on a rimmed baking sheet. Dollop half of the bean mixture evenly over the chips and sprinkle with half of the cheese. Top with half of the pico de gallo and half of the scallions. Repeat the layers with the remaining tortilla chips, black bean mixture, cheese, and pico de gallo, but do not top with the remaining scallions.
Bake until the cheese is melted and bubbling, about 5 minutes. Top with the remaining scallions, pickled jalapeños (if using), yogurt, and guacamole. Serve immediately.
