Summer Nachos

This is a summer-inspired variation of nachos with Various Things. I'm pretty sure I ate my weight in mango guacamole. I am somewhat sad to report that the excellence of this meal depended entirely on getting summery, fresh ingredients at great financial cost. (I have made mediocre versions of this from regular grocery store ingredients in less promising times. It is not to be bothered with.) So delicious and fresh was it that I did not even want to add additional cheese/yogurt/sour cream. You know that is serious!

To repeat, bother with this only when you can get your hands on really fresh ingredients. Do not refrigerate ingredients before using.


  • 1 large can of black beans
  • 1 bag of nacho chips
  • cheddar cheese, shredded
  • cumin

Mango Guacamole

  • 2 avocados, pitted, scooped out of the skin, and mashed
  • 1 mango, diced
  • 1/2 lime
  • 1 serrano pepper, finely diced
  • 1/2 white onion, small diced
  • handful cilantro, chopped
  • salt, sugar

Tomato Salsa

  • 4 Campari tomatoes, diced
  • 1/2 lime
  • 1/2 serrano pepper, finely diced
  • handful cilantro, chopped
  • 1 scallion, chopped
  • salt, sugar


  1. Place the mango and tomatoes in separate bowls, sprinkle with just a little bit of sugar, mix, and let sit.
  2. Prep the other ingredients for the salsa and the guacamole while the tomatoes and mango hang out in their sweet bath.
  3. Mix together the ingredients for the salsa and guacamole. Add more cilantro/lime/salt to taste.
  4. Open can of black beans and heat on the stove.
  5. Spread a thin layer of nachos on a large baking sheet. Top liberally with shredded cheese.
  6. Broil nachos until the cheese is bubbly (check often!).
  7. Set the table with bowls of extra chopped cilantro, sliced scallion, and limes.
  8. In large bowls, make little mounds of beans, guacamole, and salsa. With great ferocity, use nacho chips to dig up and mix vast amounts of each. Consume at will. Lament at leisure.




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