- Cook Time
- Prep Time
- 6 ounces white cheddar, grated (about 2 cups)
- 6 ounces orange cheddar, grated (about 2 cups)
- Cooking spray
- 1 bag (16 oz.) yellow or white corn tortilla chips
- 1 can (15 to 15.5 oz.) black beans, rinsed
- 1 teaspoon chili powder
- 1 large ripe avocado, halved and pitted
- 1/2 cup sour cream
- 1/2 teaspoon lime zest plus 2 tbsp. juice
- Whole milk, for thinning sauce
- Sliced radishes, sliced jalapenos, cilantro leaves, chopped red onion and diced tomatoes, for topping
Preheat the oven to 350 degrees . In a large bowl, toss the cheeses together.
Spray a large baking dish or ovenproof platter with cooking spray. Cover the bottom of the dish with a few handfuls of chips; sprinkle with about 1/2 cup of the cheese mixture. Continue layering chips and cheese, making each chip layer about an inch smaller than the previous layer to create the mile-high mountain shape. Bake the nachos until all the cheese is melted (pry up a few chips and check to see if the cheese in the center is gooey) and the chips are browned in spots, about 20 minutes.
Meanwhile, in a bowl, toss the beans and chili powder. Scoop the avocado flesh into a food processor. Add the sour cream, lime zest and lime juice. Process the sauce until smooth, adding milk by the tablespoon until just thin enough to drizzle. Season with salt and pepper.
Scatter the beans, sliced radishes and jalapenos, cilantro leaves, red onion and tomatoes over the hot nachos; drizzle with the avocado sauce. Serve the remaining sauce on the side.