Serves 4 to 6


  • 6 cups corn tortilla chips
  • 2 cups shredded mozzarella, or cheddar, cheese
  • 1 (16-ounce) can black beans, rinsed and drained
  • 4 roma tomatoes, cored, seeded and diced
  • 1/2 to 3/4 cup diced red onion
  • 6 radishes, trimmed and sliced
  • 1 large avocado, pitted, peeled and diced
  • 1 jalapeño, thinly sliced
  • 1/2 cup chopped fresh cilantro


    Preheat the broiler. Arrange the chips in one layer on a baking sheet. Sprinkle the chips with the cheese, evenly spoon the beans on top and broil until the cheese melts, 1 to 2 minutes. Remove from the oven and scatter the tomatoes, onion, radishes, avocado, jalapeño and cilantro over the nachos. Serve hot.

    From Everyday Chic. Used with permission of Dey Street. Copyright © 2017 by Molly Sims.

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