Now that you have all your ingredients gathered, let’s move on to the step-by-step instructions to create these mouthwatering Avocado Black Bean Nachos. The recipe is broken down into preparing the black bean mixture, making the avocado crema, and then assembling the nachos. Don’t be intimidated; each step is quite simple and straightforward.

Step 1: Prepare the Black Bean Mixture

1. Sauté the Aromatics: Heat the olive oil in a large skillet or pot over medium heat. Add the diced yellow onion and cook for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent burning.
2. Add Garlic and Bell Peppers: Add the minced garlic, diced red bell pepper, and diced green bell pepper to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the bell peppers are slightly softened and the garlic is fragrant. Be careful not to burn the garlic.
3. Spice it Up: Stir in the chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for about 1 minute more, stirring constantly, until the spices become fragrant. This step, “blooming” the spices, enhances their flavor.
4. Add Black Beans and Tomatoes: Add the rinsed and drained black beans and the undrained diced tomatoes to the skillet. Stir well to combine everything.
5. Simmer and Thicken: Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for about 15-20 minutes, stirring occasionally. This allows the flavors to meld together and the mixture to slightly thicken. If the mixture becomes too thick, you can add a little vegetable broth or water, one tablespoon at a time, until it reaches your desired consistency. You want it to be moist but not too watery.
6. Finish with Lime Juice: Remove the skillet from the heat and stir in the fresh lime juice. Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice to your liking. Set aside and keep warm while you prepare the avocado crema.

Step 2: Make the Creamy Avocado Crema

1. Combine Ingredients: In a food processor or blender, combine the ripe avocados, sour cream (or Greek yogurt/vegan alternative), fresh cilantro, fresh lime juice, minced garlic, salt, and black pepper.
2. Blend Until Smooth: Blend until completely smooth and creamy. Stop and scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
3. Adjust Consistency: Add water, one tablespoon at a time, until the crema reaches your desired consistency. You want it to be easily spoonable or drizzlable but not too thin. Taste and adjust seasoning if needed, adding more salt, pepper, or lime juice to your preference.
4. Chill (Optional): If you are not assembling the nachos immediately, you can transfer the avocado crema to an airtight container and refrigerate it for up to 2-3 hours. Press plastic wrap directly onto the surface of the crema to prevent browning. The crema is best used fresh, but chilling it briefly can help it thicken slightly.

Step 3: Assemble the Avocado Black Bean Nachos

1. Prepare the Chips (Optional Toasting): If you want extra crispy chips, preheat your oven to 350°F (175°C). Lightly brush a baking sheet with olive oil. Spread the tortilla chips in a single layer on the baking sheet. Bake for 5-7 minutes, or until slightly warmed and crispier. Remove from the oven. This step is optional but enhances the texture. You can also skip this and use the chips straight from the bag.
2. Layer the Nachos: Arrange the tortilla chips on a large serving platter or individual plates.
3. Spoon on Black Bean Mixture: Spoon the warm black bean mixture evenly over the tortilla chips. Be generous, ensuring every chip gets some of the flavorful beans.
4. Add Cheese (Optional): If using cheese, sprinkle shredded cheese generously over the black bean mixture.
5. Melt Cheese (Optional): If you added cheese, you can melt it under the broiler for a minute or two. Watch carefully to prevent burning! Alternatively, you can simply let the residual heat from the black beans melt the cheese slightly. For a cheese-free version, skip this step.
6. Drizzle with Avocado Crema: Drizzle the creamy avocado crema generously over the nachos. You can use a spoon to dollop it or transfer the crema to a piping bag or zip-top bag with a corner snipped off for a more decorative drizzle.
7. Add Toppings: Sprinkle your desired toppings over the nachos. Get creative! Some suggestions include pickled jalapeños, fresh cilantro sprigs, diced red onion, diced tomatoes, salsa, hot sauce, crumbled cotija cheese, sliced black olives, and corn kernels.
8. Serve Immediately: Avocado Black Bean Nachos are best served immediately while the chips are still crispy and the black bean mixture is warm. Gather around and enjoy!