Make the 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 until combined. Add the green chiles, beans, 1/2 cup water and 1/2 teaspoon each salt and pepper. Bring to a simmer, then reduce the heat to medium low and cook, stirring occasionally, until most of the liquid has evaporated, about 8 minutes; set aside.
Meanwhile, make the pickled red onion: Combine the red onion, vinegar and 1/4 cup water in a small bowl. Let stand until bright pink and slightly softened, 10 to 15 minutes; drain.
Make the crema: Combine the yogurt, lime juice, cayenne, 4 teaspoons water and 1/2 teaspoon salt in a small bowl.
Arrange the cucumber, jicama, radishes and lettuce on a platter. Top with the bean mixture, crema, avocado, jalapeños, pickled red onion, cilantro and cheese.
Tools You May Need
Photograph by Ralph Smith
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.