Vegetable nachos with lime sauce

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 1 small onion, diced
• 1 clove garlic, minced
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 can (120g) chopped green chili peppers
• 1 can (430 g) black beans
• Half a small red onion, diced
• 1/4 cup apple cider vinegar
• 3/4 cup plain Greek yogurt
• Juice of 1 lime
• A pinch of cayenne pepper
• Half a cucumber, thinly sliced ​​diagonally
• 1 jicama, peeled and thinly sliced
• 5 radishes, thinly sliced ​​diagonally
• 2 heads small lettuce, leaves separated
• Diced avocado, pickled jalapeño rings, chopped fresh cilantro, crumbled cotija cheese – for serving

Preparation:

1. Beans:

   
   Heat the olive oil in a large skillet over medium-high heat. Add the yellow onion and cook until almost translucent, about 4 minutes. Add the garlic and cook until softened, about 1 minute. Stir in the chili powder and cumin. Add the green chili, beans, 1/2 cup water, and 1/2 teaspoon each of salt and black pepper. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, until most of the liquid has evaporated, about 8 minutes; set aside.
   

2. Meanwhile, marinate the red onion:

   
   Combine the red onion, vinegar, and 1/4 cup water in a small bowl. Let sit until the liquid turns bright pink and the onion softens, 10 to 15 minutes; drain.
   

3. Creamy sauce:

   
   In a small bowl, combine yogurt, lime juice, cayenne pepper, 4 tablespoons water and 1/2 teaspoon salt.
   
4. Place the cucumber, jicama, radish, and lettuce on a platter. Top with the beans, sauce, avocado, jalapeño, pickled red onion, cilantro, and cheese.