Salad Nachos
1 bag (13 ounce) tortilla chips
1 cup black beans
1 cup refried beans (vegetarian if serving this to vegetarians)
16 ounces cheese, shredded (I used half pepper jack and half cheddar)
1/2 cup white onion, diced
4 to 5 cups finely shredded romaine lettuce
3/4 cup thinly sliced grape tomatoes (or halved cherry tomatoes)
1/4 cup sliced or chopped green olives
1 to 2 avocados, diced
Hot sauce (optional)


CIlantro-Sour Cream Dressing
1 small garlic clove, minced
1/3 cup chopped cilantro (small stems are okay)
2 tablespoons mayonnaise
1/3 cup buttermilk
1/3 cup sour cream
1 teaspoon fresh lemon juice
Fine-grain sea salt

Combine garlic, cilantro, mayonnaise, buttermilk, sour cream, and lemon juice in a mini processor. Add a pinch of salt and process until smooth. Taste and add more salt if necessary. (An immersion blender would work for this, too!)
Line a half sheet tray (18 x 13 inches) with aluminum foil and turn on your broiler (or heat oven to 500° F).
Sprinkle about half of the cheese over the chips, then sprinkle with black beans, little blobs of refried beans, and the onions. Cover with the rest of the cheese.
Broil the chips until all of the cheese has melted, 4 to 5 minutes .
While you’re broiling the chips, add the lettuce, tomatoes, olives, and avocado to a medium bowl. Toss with about 2/3 of the dressing, then add more dressing if desired and toss again.
Once the chips are done, remove from the oven and scatter the dressed salad over the top of them. Serve with hot sauce. And plenty of napkins.