Tomatillo and Pinto Bean Nachos

WHY THIS RECIPE WORKS: We wanted a vegetarian option for nachos that delivered big, bold flavor—not just a pile of chips, cheese, and beans. For a hearty topping, we chopped fresh tomatillos and sautéed them with corn (frozen kernels were ideal for year-round convenience). Bold seasonings like garlic, oregano, and coriander provided an aromatic backbone and made the fresh flavor of the tomatillos pop. To avoid soggy chips, we cooked the tomatillo mixture until all the moisture had evaporated and we sprinkled the cheese on the chips first so it would act as a protective layer. While cheddar cheese worked best for our beef nachos, we found that we liked the flavor of spicy pepper Jack for this version. We also wanted to add a bean component to our vegetarian nachos, but refried beans added too much moisture to the mix. We opted for whole canned pinto beans instead, and sprinkled them between each layer of filling. Fresh jalapeños added another layer of flavor and texture to our nachos; we simply laid thin slices over the beans. Once we had layered in all of our ingredients, it took just 10 minutes in the oven to melt the cheese—any more and the chips became soggy. Once the nachos came out of the oven, we added sliced radishes for fresh, cooling crunch. Homemade Fresh Tomato Salsa and Chunky Guacamole are key to making this recipe above average, but if you are short on time you can use your favorite store-bought varieties.

Serves 4 to 6

INGREDIENTS:

• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 garlic cloves, minced
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 2 teaspoons minced fresh oregano or ½ teaspoon dried
• 12 ounces tomatillos, husks and stems removed, rinsed well, dried, and cut into ½-inch pieces
• 1 cup frozen corn, thawed
• 8 ounces tortilla chips
• 12 ounces pepper Jack cheese, shredded (3 cups)
• 1 (15-ounce) can pinto beans, rinsed
• 2 jalapeño chiles, stemmed and sliced thin
• 3 radishes, trimmed and sliced thin
• 1½ cups Chunky Guacamole
• 1 cup Fresh Tomato Salsa
• ½ cup sour cream
• Lime wedges

INSTRUCTIONS:

1. Adjust oven rack to middle position and heat oven to 400 degrees. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic, coriander, salt, and oregano and cook until fragrant, about 30 seconds. Add tomatillos and corn, reduce heat to medium-low, and cook until tomatillos have released all their moisture and mixture is nearly dry, about 10 minutes. Let cool slightly.
2. Spread half of tortilla chips evenly into 13 by 9-inch baking dish. Sprinkle 1½ cups pepper Jack evenly over chips, then top evenly with half of tomatillo mixture, followed by half of beans and, finally, half of jalapeños. Repeat layering with remaining chips, pepper Jack, tomatillo mixture, beans, and jalapeños. Bake until cheese is melted and just beginning to brown, 7 to 10 minutes.
3. Let nachos cool for 2 minutes, then sprinkle with radishes. Drop scoops of guacamole, salsa, and sour cream around edges of nachos. Serve immediately, passing lime wedges separately.