Nachos don’t have to be complicated—or heavy—to be comforting. This version keeps things simple, bakes instead of fries, and finishes with a handful of fresh, spicy microgreens for flavor, texture, and a little February freshness.
Ingredients
- Corn tortillas, cut into triangles
- Olive oil
- Sea salt
- Shredded cheese of choice (cheddar, Monterey Jack, or a blend)
- Black beans, rinsed and warmed
- Sliced jalapeños (fresh or pickled)
- Diced avocado or guacamole
- Fresh cilantro (optional)
- Spicy microgreens (radish, arugula, or a mix), harvested just before serving
How to Make Them
- Bake the chips
Preheat the oven to 375°F.
Toss corn tortilla triangles lightly with olive oil and a pinch of sea salt. Spread in a single layer on a baking sheet and bake for 8–10 minutes, flipping once, until golden and crisp. - Build the nachos
Layer the baked chips on an oven-safe dish. Sprinkle evenly with cheese, black beans, and jalapeños. - Melt and warm
Return to the oven for 5–7 minutes, just until the cheese is melted and bubbly. - Finish with freshness
Remove from the oven and top with avocado, cilantro, and a generous handful of spicy microgreens. Let the greens sit on top—not baked—to keep their flavor bright and peppery.
Gardenuity Tip
Those microgreens aren’t just a garnish. They add crunch, heat, and nutrients—and they’re ready when February cooking calls for something fresh without much effort.
Serve warm, share if you want, and enjoy a plate that feels comforting and intentional.