Test Kitchen director Chris Morocco relies on some version of these lunch nachos at least once a week as he brainstorms what to feed his two young kids. It’s worth it to commit the formula to memory: a bag of chips, a can of refried beans, maybe some leftover meat or roasted veg from the night before, shredded cheese, and some kind of quickly cooked, spiced veg like cauliflower or brussels sprouts. It’s a lightning-fast lunch (or dinner) that can be tweaked to suit anyone’s preferences.
Recipe information
Yield
2 servings
Ingredients
Preparation
Step 1
Toss radishes and vinegar in a small bowl to combine; set aside.
Step 2
Preheat oven to 400°. Heat 2 Tbsp. oil in a large skillet over medium-high. Cook garlic, tossing often, until golden around edges, about 2 minutes. Add cauliflower; cook, undisturbed, until golden brown underneath, about 3 minutes. Toss, then continue to cook, tossing occasionally, until browned all over and crisp-tender, about 3 minutes more. Add coriander, cumin, paprika, and remaining 1 Tbsp. oil. Cook, tossing, until very fragrant, about 1 minute; season with salt.
Step 3
Spread half of chips on a small rimmed baking sheet. Arrange half of cauliflower on top. Dollop half of beans over, then sprinkle with half of cheese. Repeat layers one more time. Bake until cheese is melted, 10–12 minutes. Top with drained radishes, avocado, cilantro, and yogurt.
