Food and Prop Styling by Shiri Fedlman
Food Prep by Chef Suzie Gornish
Photography by Felicia Perretti

Chaya Suri Leitner

With the hot summer days coming up, who wants to stand in the kitchen cooking full meals? Especially when the kids always seem to be running to play outside... This makes a great light, fun supper that the kids can eat quickly before running off to play.

Sara Gold

Nachos is always a fun concept for a crowd. Whether for snacking or serving as a meal, this one intrigued me. I knew my kids wouldn't touch the beans, and I hoped this dish would be substantial enough without them.

SERVES 4

• 1 16-oz (450-g) bag tortilla chips
• 1 15-oz (425-g) can black beans

  skipped — we're not a fan of beans in our food besides for in cholent!

• 1 tsp salt
• ½ tsp cumin
• 1 small shallot, finely diced
• 2 tomatoes, diced
• 1 jalapeño, sliced (optional)

  skipped

• cilantro, for garnish

  skipped

• 8 oz (225 g) shredded cheese
• sour cream, for serving
• salsa, for serving

Guacamole

• 2 avocados
• juice of ½ lime
• 1 tsp salt
• ⅓ cup cilantro

  skipped

Preheat oven to 425°F (220°C).

Spread the tortilla chips evenly on a large baking sheet. Rinse the black beans and pat dry. Toss the beans with salt and cumin until evenly coated. Sprinkle the seasoned beans over the tortilla chips. Scatter the shallot, tomatoes, and jalapeño, if using, over the chips and beans. Sprinkle shredded cheese on top. Bake for 15 minutes, or until the cheese is melted and bubbly.

While the nachos are baking, slice the avocados in half and remove the pits. Scoop the avocado flesh into a mixing bowl and mash.

Add lime juice, salt, and cilantro. Stir well to combine all ingredients evenly. Adjust seasoning to taste.

Once the nachos are ready, remove them from the oven and transfer to a serving platter. Garnish with cilantro and serve hot, accompanied with guacamole, sour cream, and salsa.

Sara Gold

These nachos were a hit! Warm and cheesy and full of crunch! We didn’t miss the beans at all. My kids love anything that includes avocado, so even if they didn’t love the tomatoes and shallot, they kept coming back for more just to dip into that creamy guacamole! Definitely a winner in our house.

(Originally featured in Family Table, Issue 894)