Homemade salsa verde and guacamole round out the delicious flavors of these easy-bake skillet nachos.

Ingredients:

2 cups husked and halved tomatillos

½ small diced onion

½ jalapeño

2 limes

Cilantro

½ tsp + a pinch of salt

2 avocados

¼ tsp garlic powder

¼ tsp ground cumin

Tortilla chips

1 can of black beans

Shredded white cheddar cheese

Additional toppings: sour cream, hot sauce, crumbled queso fresco

Recipe:

1. In a food processor, combine tomatillos, diced onion, jalapeño, juice of 1 lime, a handful cilantro leaves and tender stems, and a good pinch of salt in food processor. Pulse until chopped but not completely pureed. Set salsa verde aside.
2. In a small bowl, mash avocados with garlic powder, ½ tsp salt, juice of 1 lime, ground cumin and a few tablespoons diced white onion. Set guacamole aside.
3. In a cast iron skillet, layer tortilla chips, sprinkle with drained rinsed black beans and lots of shredded white cheddar cheese. Repeat layer one or two more times and bake at 400 degrees F for 12-15 minutes or until cheese is melty.
4. Top nachos with salsa verde, sour cream and guacamole. Garnish with cilantro, hot sauce and crumbled queso fresco.