Friday Night Loaded Nachos

• Gluten free

• Meat

  • 3/4 lb Chorizo, fresh

• Produce

  • 1 Avocado
  • 1 (15-ounce can Black beans
  • 1 Cilantro, fresh
  • 2 cloves Garlic
  • 1/2 small head Iceberg lettuce
  • 1 Onion, small
  • 1 Pickled jalapenos

• Condiments

  • 3/4 cup Salsa, fresh

• Oils & Vinegars

  • 2 tsp Olive oil

• Snacks

  • 8 oz Tortilla chips

• Dairy

  • 10 oz Cheddar or pepper jack cheese, sharp grated
  • 1 Sour cream

Found on countryliving.com

Ingredients

• 2 tsp. olive oil
• 3/4 lb. fresh chorizo, casings removed
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 (15-ounce) can Black Beans, rinsed
• 8 oz. Tortilla chips
• 10 oz. sharp Cheddar or pepper Jack cheese, grated (about 2.5 cups)
• 1/2 small head iceberg lettuce, shredded
• 3/4 c. Fresh salsa
• 1 avocado, chopped
• fresh cilantro
• pickled jalapenos
• sour cream

Directions

• Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Heat oil in a large skillet over medium heat. Add chorizo, onion, and garlic and cook, breaking chorizo into pieces with a wooden spoon, until browned, 6 to 8 minutes. Stir in beans and cook until warm, 2 to 4 minutes.Spread chips on prepared pan. Spoon chorizo mixture over chips and sprinkle with cheese. Bake until the cheese is melted and chips are toasted, 10 to 12 minutes. Serve topped with lettuce, salsa, avocado, cilantro, jalapeños, and sour cream.