Nachos with guacamole

Ingredients:

Guacamole

• 1 avocado
• Half a shallot, chopped
• 1 tomato, diced
• Juice of 1 lime
• Hot sauce

Nachos

• 10 cups black bean tortilla chips (about 8 oz.)
• 1 cup chopped smoked jalapeño sausage or other hot sausage (about 6 oz.)
• 2 cups grated cheddar
• 3 green onions, thinly sliced
• 1 tbsp cornstarch
• About 1.5 cups of 10% cream
• 1 can (8 oz) chopped pimento peppers, drained
• 1 can pinto beans, drained
• 0.5 cup pickled jalapeños
• 1/4 cup chopped black olives
• 1/4 cup sour cream

Preparation:

1. Guacamole:
   
   Place the avocado flesh in a bowl and mash. Stir in the shallot, tomato juice, and lime juice. Season with salt, pepper, and a drizzle of hot sauce.
2. Nachos:
   
   Preheat oven to 350°F (175°C). Place tortilla chips on a baking sheet and bake until heated through, about 10 minutes. Meanwhile, cook the sausage in a skillet, stirring occasionally, until browned, about 4 minutes. Remove from heat.
3. Combine the cheese, green onions, and cornstarch in a medium saucepan. Add 1 1/4 cups of heavy cream and cook over medium heat, stirring constantly, until the cheese is melted and smooth. Stir in the pimento. Add more heavy cream if needed.
4. Transfer half the chips to a large platter and top with half the sausage, beans, jalapeño, and olives. Drizzle generously with cheese sauce. Add the remaining chips, sausage, beans, jalapeño, and olives. Drizzle with more cheese sauce, then top with guacamole and sour cream. Serve the nachos with the remaining cheese sauce for dipping.