Golden Beet Nachos

• 1 (15-oz.) can unsalted pinto beans, drained
• 1/4 cup light sour cream
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 2/3 cup diced avocado
• 2/3 cup diced tomato
• 2 tablespoons minced red onion
• 1 1/2 tablespoons minced cilantro
• 1 1/2 teaspoons fresh lime juice
• 10 ounce small to medium yellow beets, peeled and cut into very thin slices
• 1 1/2 ounces Cotija cheese, crumbled (about 1/3 cup)
• 1 jalapeno, thinly sliced

1. Place beans in a mini food processor; pulse until finely chopped. Add sour cream, 1/4 teaspoon salt, cumin, and smoked paprika; process until smooth (add 1 tablespoon water, if necessary, to yield a smooth consistency).
2. Combine avocado, tomato, onion, cilantro, juice, and remaining 1/4 teaspoon salt. Arrange beet slices on a platter; dollop bean mixture evenly onto beet slices. Spoon salsa evenly onto nachos; sprinkle with cheese and jalapeno slices.

unsalted pinto beans, light sour cream, kosher salt, ground cumin, paprika, avocado, tomato, red onion, cilantro, lime juice, yellow beets, cotija cheese

Taken from www.myrecipes.com/recipe/golden-beet-nachos (may not work)