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)

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.

Recipe notes