Loaded Nachos with Saturday Sauce
4
5 minutes
These loaded nachos feature a rich tomato-based Saturday Sauce that adds a unique twist to the classic dish. Topped with pepper jack cheese, fresh veggies, and a zesty lime crema, they are perfect for sharing and bursting with flavor.
Ingredients
9 oz. corn tortilla chips
8 oz. pepper jack cheese, shredded
15.5 oz. black beans, drained
1/8 head purple cabbage, thinly shredded & washed
2 romaine hearts, thinly shredded
4-6 radishes, thinly sliced
1 avocado, pitted and diced
2 Green Onions, Sliced
8 Tbsp. Saturday Sauce
Drizzle(s) of lime crema
1 Tbsp. fresh cilantro, chopped
Lime, quartered, for garnish
1 cup greek yogurt
Juice of 2 limes
1 clove garlic, grated
1 tsp. Kosher salt
1/4 tsp. black pepper
Zest of 1 lime
Directions
Preheat oven to 425°F.
Spread tortilla chips evenly on a sheet pan. Top with shredded cheese and black beans. Bake for about 5 minutes, or until the cheese is fully melted.
While the nachos are baking, prepare your lime crema. Mix all ingredients together in a small bowl until smooth. Adjust salt or lime to taste.
Remove from oven and layer on the cabbage, romaine, radishes, avocado, and green onions.
Spoon dollops of Saturday Sauce across the nachos. Drizzle generously with lime crema.
Finish with chopped cilantro and a squeeze of lime.