Black Bean Nachos with Red and Green Salsas (Fully Loaded)

You might have more of the salsas than you need; serve them on the side for dipping.

Pico de Gallo:
3 plum tomatoes, seeded, chopped
½ red onion, finely chopped
1 jalapeño, finely chopped
1 Tbsp. distilled white vinegar
sea salt, black pepper, freshly ground
½ cup fresh cilantro, chopped
1 Tbsp. fresh oregano, chopped

Black Beans:
1 Tbsp. vegetable oil
½ red onion, finely chopped
1 cloves garlic, finely chopped
1 jalapeño, finely chopped
1 (15 oz) can black beans, rinsed
2 Tbsp. lime juice, freshly squeezed
sea salt
black pepper, freshly ground

Tomatillo Avocado Salsa:
1 cup tomatillos, husked, rinsed, chopped (~ 4 medium)
1 avocado, chopped
½ cup cilantro leaves, with tender stems
1 jalapeño, chopped
1 Tbsp. lime juice, freshly squeezed
sea salt
black pepper, freshly ground

Chips and Assembly:
6 oz restaurant-style tortilla chips
1 cup cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 jalapeño, thinly sliced

To Serve:
thinly sliced radishes

Make the Pico de Gallo:
Combine tomatoes, onion, jalapeño and vinegar in a medium bowl. Season with salt and pepper and let sit at least 1 hour. Stir in cilantro and oregano just before serving.

Make the Black Beans:
Heat oil in a large skillet over medium-high heat. Add onion, garlic and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice and ¼ cup water. Season with salt and pepper and process until smooth.

Make the Tomatillo Avocado Salsa:
Combine tomatillos, avocado, cilantro, jalapeño and lime juice in a food processor and purée until mostly smooth. Season with salt and pepper.

Chips and Assembly:
Preheat oven to 425°F (220°C/200°C fan, Gas Mark 7).

Arrange half of chips on a 9½x13” foil-lined rimmed baking sheet. Top with half of beans, then half of each cheese. Repeat layering with remaining chips, beans and cheese.

Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos topped with tomatillo avocado salsa, pico de gallo, sliced jalapeño and radishes.

Makes 4-6 servings.