Fancypants Nachos (v, Gf) Recipe
Crispy corn tostadas layered with half-smashed black beans and melted mexi-cheese; with handmade guacamole, creme, lime-pickled radish and spicy house escabeche. Add 1/4-pound of fajitas to your nachos: Steak +$7.95, Chicken +$5.95, Shrimp +$6.95, Sweet potato +$4.95.
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Ingredients
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Nacho Base
Guacamole
Creme
Pickled Radish
Spicy House Escabeche
Fajitas (Optional)
Method
Nacho Preparation
- 1
Prepare the Black Beans
In a small saucepan, heat the black beans over medium heat until warmed through. Mash them lightly with a fork or potato masher, leaving some texture. Season with salt if desired.
- 2
Layer the Tostadas
On a large baking sheet, arrange the corn tostadas in a single layer. Spread a generous amount of the mashed black beans on top of each tostada.
- 3
Add Cheese
Sprinkle the mexi-cheese blend evenly over the black beans on the tostadas. Preheat the oven to 375°F (190°C) and bake for about 10-15 minutes or until the cheese is melted and bubbly.
Guacamole Preparation
- 4
Make the Guacamole
In a mixing bowl, scoop out the flesh of the ripe avocados and mash with a fork. Stir in lime juice, minced garlic, salt, and chopped cilantro until combined. Adjust seasoning to taste.
Pickled Radish Preparation
- 5
Pickle the Radishes
In a bowl, combine thinly sliced radishes with lime juice and salt. Let them marinate for at least 30 minutes to pickle.
Spicy House Escabeche Preparation
- 6
Assembly
- 7
Assemble the Nachos
Once the cheese is melted, remove the nachos from the oven. Top each tostada with a dollop of guacamole, a drizzle of sour cream, pickled radishes, and spicy escabeche. Serve immediately.
- 8
Optional Fajitas
If adding fajitas, grill or sauté your choice of protein until cooked through, then slice and layer on top of the nachos during assembly.