A vibrant platter featuring crispy chips, strawberry salsa, and classic nacho toppings perfect for summer.
# What You'll Need:
→ Tortilla Chips
01 - 10 oz tortilla chips, choose gluten-free if needed
→ Strawberry Salsa
02 - 1.5 cups fresh strawberries, hulled and diced
03 - 0.5 small red onion, finely chopped
04 - 1 small jalapeño, seeded and finely chopped
05 - 0.25 cup fresh cilantro, chopped
06 - Zest and juice of 1 lime
07 - 0.5 teaspoon sea salt
08 - 1 teaspoon honey or agave syrup
→ Nacho Toppings
09 - 1 cup shredded cheddar cheese
10 - 1 cup shredded Monterey Jack cheese
11 - 1 cup canned black beans, rinsed and drained
12 - 1 medium avocado, diced
13 - 0.5 cup sour cream or Greek yogurt
14 - 0.5 cup cherry tomatoes, quartered
15 - 0.25 cup pickled jalapeños, sliced
16 - 0.25 cup sliced black olives, optional
17 - Fresh cilantro leaves for garnish
# Directions:
01 - Preheat your oven to 375°F.
02 - Arrange the tortilla chips in a single layer on a large, oven-safe board or baking sheet, overlapping slightly.
03 - Sprinkle the cheddar and Monterey Jack cheeses evenly over the chips.
04 - Scatter the black beans over the cheese.
05 - Bake for 8 to 10 minutes, or until the cheese is melted and bubbly.
06 - In a medium bowl, gently toss together the diced strawberries, red onion, jalapeño, cilantro, lime zest and juice, salt, and honey or agave. Set aside for flavors to meld.
07 - Remove the nachos from the oven. Carefully slide onto a serving board or keep on the baking sheet.
08 - Top the warm nachos with dollops of sour cream, diced avocado, cherry tomatoes, pickled jalapeños, and black olives if using.
09 - Spoon the strawberry salsa generously over the nachos or serve it in a bowl on the side.
10 - Garnish with extra cilantro and serve immediately.
