Name: Loaded Chorizo Nachos
Total time: 18 min
Yield: Serves 4
Ingredients: 1 ⅔ cups cooked chorizo (from Chorizo and Kale-Stuffed Sweet Potatoes with Zucchini-Arugula Salad); 1 cup drained canned unsalted pinto beans; 8 (6-inch) corn tortillas, cut into wedges; Cooking spray; 2 ounces reduced-fat colby-Jack cheese, shredded (about 1/2 cup); 2 ounces queso fresco, crumbled (about 1/2 cup); ¼ cup chopped green onions; 1 cup chopped tomato; ¼ cup thinly sliced radishes; ¼ cup chopped fresh cilantro; 1 ripe avocado, peeled and chopped; 1 jalapeno pepper, thinly sliced; ½ teaspoon kosher salt

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preciousthings

05/03/2016

I too used store bought chorizo so this may not be the most accurate review, but I followed everything else exactly and this is a really nice nacho recipe. Loved the radish. I broiled the jalapeño with the chips and cheese hoping to take some of the spice edge off. Seed the pepper and remove the membrane if you don't like spice. Yum!

mikoprice

04/15/2016

We made it with store bought chorizo, so I'm sure it was not anywhere near as healthful, but we loved it. Super spicy with the raw, unseeded jalepeno.

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Loaded Chorizo Nachos

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