The Hoard

Ingredients

• 1 (12-ounce) bag tortilla chips, preferably thick-cut or restaurant-style
• 1 cup canned black or pinto beans, drained and rinsed
• ½ cup sliced pickled jalapeños (optional)
• 8 ounces cheddar and/or Monterey Jack cheese, grated
• 2 avocados, mashed
• 1 tablespoon fresh lime juice
• ½ teaspoon kosher salt
• ¼ cup cotija cheese, crumbled
• ½ cup sour cream
• 1 large radish, thinly sliced
• ¼ cup fresh cilantro leaves, roughly chopped

Instructions

1. With a rack in the middle position, preheat the oven to 375°F. Line a baking sheet with foil.
2. While the nachos are baking, in a small bowl, mix to combine the mashed avocado, lime juice, and salt. Remove the nachos from the oven and top with the pico de gallo and cotija cheese. Dollop all over with the avocado mixture and sour cream. Garnish with radish slices and cilantro. Serve at once.