Fully Loaded Black Bean Nachos with Red and Green Salsas

• 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
• 1 tablespoon vegetable oil
• ½ red onion, finely chopped
• 1 cloves garlic, finely chopped
• 1 jalapeño, finely chopped
• 1 15-oz. can black beans, rinsed
• 2 tablespoons fresh lime juice

Kosher salt, freshly ground pepper

• 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

• 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)

1. 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.
2. Heat oil in a large skillet over medium-high heat. Add onion, garlic, 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.
3. Combine tomatillos, avocado, cilantro, jalapeño, and lime juice in a food processor and purée until mostly smooth. Season with salt and pepper.
4. 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.