Game night, movie night, Friday night = Nacho night

Pico de Gallo

• 3 plum tomatoes, seeded, chopped
• ½ red onion, finely chopped
• 1 jalapeño, finely chopped
• 1 tablespoon distilled white vinegar
• Kosher salt, freshly ground pepper
• ½ cup chopped fresh cilantro
• 1 tablespoon chopped fresh oregano

Black Beans

• 1 tablespoon vegetable oil
• ½ red onion, finely chopped
• 1 cloves garlic, finely chopped
• 1 jalapeño, finely chopped
• 1 Tblsp Cru Pinot Noir Spice
• 1 tsp Smoked Paprika
• 1 15-oz. can black beans, rinsed
• 2 tablespoons fresh lime juice
• Kosher salt, freshly ground pepper

Tomatillo Avocado Salsa

• 1 cup chopped tomatillos, husked, rinsed (about 4 medium)
• 1 avocado, chopped
• ½ cup cilantro leaves with tender stems
• 1 jalapeño, chopped
• 1 tablespoon fresh lime juice
• Kosher salt, freshly ground pepper

Chips and Assembly

• 6 ounces restaurant-style tortilla chips
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 jalapeño, thinly sliced
• Thinly sliced radishes (for serving)

RECIPE PREPARATION

Pico de Gallo 

• Combine tomatoes, onion, jalapeño, and vinegar in a medium bowl. Season with salt and pepper and let sit at least 1 hour. Stir in cilantro and oregano just before serving.

Black Beans 

• Heat oil in a large skillet over medium-high heat. Add onion, garlic, Cru Pinot Spice blend, smoked paprika and jalapeño and cook, stirring often, until softened, about 3 minutes. Transfer onion mixture to a food processor and add black beans, lime juice, and ¼ cup water. Season with salt and pepper and process until smooth.

Tomatillo Avocado Salsa 

• Combine tomatillos, avocado, cilantro, jalapeño, and lime juice in a food processor and purée until mostly smooth. Season with salt and pepper.

Chips and Assembly

• Preheat oven to 425°. Arrange half of chips on a 9½-by-13” foil-lined rimmed baking sheet. Top with half of beans, then half of each cheese. Repeat layering with remaining chips, beans, and cheese. Bake until cheese is melted and bubbling, about 5 minutes. Serve nachos topped with tomatillo avocado salsa, pico de gallo, sliced jalapeño, and radishes.