Crudite Nachos with Lime Crema

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Ingredients

2 tablespoons extra-virgin olive oil
1 small yellow onion, diced
1 clove garlic, minced
2 teaspoons chili powder
1 teaspoon ground cumin
1 4-ounce can diced green chiles
1 15.5-ounce can black beans, drained and rinsed
Kosher salt and freshly ground pepper
1/2 small red onion, diced
1/4 cup apple cider vinegar
3/4 cup plain Greek yogurt
Juice of 1 lime
Pinch of cayenne pepper
1/2 English cucumber, thinly sliced on an angle
1 jicama, peeled, halved and thinly sliced
5 radishes, thinly sliced on an angle
2 heads Little Gem lettuce, leaves separated
Diced avocado, chopped pickled jalapeños, chopped fresh cilantro and crumbled cotija cheese, for topping

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.