Fancypants Nachos Recipe

In a small saucepan over medium heat, combine the canned black beans, cumin, and salt. Cook for about 5-7 minutes until heated through. Use a fork to half-smash the beans, leaving some whole for texture.

In a bowl, scoop out the avocados and mash them with a fork. Add lime juice, salt, chopped cilantro, diced tomato, and diced onion. Mix well until combined.

In a small bowl, combine sliced radishes, lime juice, and salt. Let it sit for at least 30 minutes to pickle.

In a saucepan, combine sliced jalapeños, sliced carrots, minced garlic, white vinegar, water, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and let cool.

Layering the Nachos

On a large baking sheet, layer the corn tostadas. Spread the half-smashed black beans over the tostadas, then sprinkle with Mexican blend cheese. Bake in a preheated oven at 350°F (175°C) for about 10-15 minutes until the cheese is melted and bubbly.

Garnishing

Once out of the oven, top the nachos with handmade guacamole, drizzle sour cream, and garnish with lime-pickled radish and spicy house escabeche.

If adding fajitas, season your choice of protein (steak, chicken, shrimp, or sweet potato) with salt and pepper. Cook in a skillet over medium-high heat until cooked through (about 4-5 minutes for shrimp and chicken, 6-7 minutes for steak, and 10-12 minutes for sweet potato). Slice into strips and serve on top of the nachos.