1 can black beans, drained
1 cup chopped tomato
½ cup chopped mango (optional – peaches or nectarines can also be substituted)
¼ cup chopped onion
a handful of cilantro, chopped
1 lime (or a lemon, if the current price of limes is giving you hives)
salt and pepper
1 large ripe avocado, pitted
½ cup plain yogurt
¾ cup tomato sauce or puree
A couple big handfuls of good tortilla chips
2 cups shredded cheese
5 eggs
a handful of radishes, thinly sliced
Preheat your oven to 350 degrees. In a saucepan over medium heat, render down your bacon and/or chorizo until crisp. Use a slotted spoon to scoop it out and set aside. Add the beans to that same pan along with about ½ cup warm water. Cook until softened and warmed through. Smash them up a bit with a fork. While that’s happening, make the salsa by combining the chopped tomato, mango (if using), onion, cilantro, the juice of half your lime, and salt and pepper to taste. Make the crema by combining the avocado, salt and pepper to taste, the juice of half the lime, and the yogurt in a blender or food processor and blend until smooth. Spread the tomato sauce in a thin layer on the bottom of a large skillet or baking dish. In the dish, layer your chips with the beans and cheese. Crack your eggs on top. Put in the oven and bake until the cheese is melty and the eggs are set but the yolks are still runny, about 15-18 minutes. To serve, top the nachos with your crispy bacon/chorizo, salsa, avocado creama, and sliced radishes (if using). Serve!