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
Instructions:
- Pulse the tomatillos, diced onion, jalapeño, lime juice, cilantro, and a pinch of salt in a food processor until chopped, but not fully pureed. Set aside.
- In a small bowl, mash avocados with 1/4 tps of garlic powder, 1/4 tsp of ground cumin, 1/2 tsp salt, the juice of 1 lime, and a few tablespoons of diced white onion. Set guacamole aside.
- Spread tortilla chips in a cast iron skillet. Add black beans and lots of shredded white cheddar cheese. Repeat the layers one or two more times, depending on skillet size.
- Transfer to a 400°F oven and bake for 12–15 minutes until the cheese is melted and bubbly.
- Top the warm nachos with salsa verde, guacamole, sour cream, queso fresco, cilantro, and hot sauce. Serve immediately.