# Components:
→ Tortilla Chips
01 - 10 oz tortilla chips, gluten-free option available
→ Strawberry Salsa
02 - 1½ cups fresh strawberries, hulled and diced
03 - ½ small red onion, finely chopped
04 - 1 small jalapeño, seeded and finely chopped
05 - ¼ cup fresh cilantro, chopped
06 - Zest and juice of 1 lime
07 - ½ 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 - ½ cup sour cream or Greek yogurt
14 - ½ cup cherry tomatoes, quartered
15 - ¼ cup pickled jalapeños, sliced
16 - ¼ cup sliced black olives, optional
17 - Fresh cilantro leaves for garnish
# Directions:
01 - Preheat oven to 375°F.
02 - Arrange tortilla chips in a single layer on a large oven-safe board or baking sheet, overlapping slightly.
03 - Sprinkle cheddar and Monterey Jack cheeses evenly over the chips.
04 - Scatter black beans over the cheese layer.
05 - Bake for 8 to 10 minutes until cheese is melted and bubbly.
06 - While nachos bake, combine diced strawberries, red onion, jalapeño, cilantro, lime zest and juice, sea salt, and honey or agave in a medium bowl. Gently toss together and allow flavors to meld.
07 - Carefully remove nachos from oven and transfer to a serving board or keep on baking sheet.
08 - Top warm nachos with dollops of sour cream, diced avocado, cherry tomatoes, pickled jalapeños, and black olives if desired.
09 - Spoon strawberry salsa generously over nachos or serve in a separate bowl.
10 - Garnish with extra cilantro leaves and serve immediately.
