Gardenuity Nachos (The lighter side of a classic)

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

1. 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.
2. Build the nachos
   Layer the baked chips on an oven-safe dish. Sprinkle evenly with cheese, black beans, and jalapeños.
3. Melt and warm
   Return to the oven for 5–7 minutes, just until the cheese is melted and bubbly.
4. 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.