Fully Loaded Nachos with Chorizo, Black Beans, And Corn

• Meat

  • 1/4 lb Chorizo, ground

• Produce

  • 1 Avocado
  • 1/2 cup Black beans, cooked homemade, or canned and drained
  • 1/4 cup Cilantro, fresh
  • 1 Cilantro
  • 1/2 cup Corn, frozen, or canned and drained fresh
  • 2 cloves Garlic
  • 1 Jalapeno pepper
  • 1 Lime, Fresh wedges
  • 1/2 Onion, small
  • 1 Red onion
  • 1 Scallions
  • 1 Tomato

• Oils & Vinegars

  • 1 tbsp Olive oil

• Snacks

  • 1 Tortilla chips

• Dairy

  • 1/2 cup Chihuahua cheese, grated
  • 1 Queso fresco

• Other

  • Sour cream or mexican crema

Found on willcookforfriends.com

Description

Ingredients

• 1 TBSP olive oil
• ½ small onion
• 2 cloves garlic, minced
• ¼ lb. ground chorizo
• ½ cup cooked black beans (homemade, or canned and drained/rinsed)
• ½ cup corn (fresh, frozen, or canned and drained)
• ¼ cup fresh cilantro, chopped (or parsley, if you dont like cilantro)
• ½-1 cup grated chihuahua cheese, to taste (or monterrey jack, or mild cheddar)
• Tortilla chips
• Diced tomato, or fresh salsa
• Diced red onion
• Chopped scallions
• Sliced or diced jalapeno pepper
• Chopped cilantro
• Crumbled queso fresco
• Cubed avocado, or guacamole
• Sour cream or Mexican crema
• Fresh lime wedges, for squeezing over

Directions

• Preheat oven to 300 degrees F.
• In a skillet over medium-high heat, heat the olive oil and saute the onions until they start to turn translucent, about 5 minutes. Add the garlic and chorizo, and cook for another 5-7 minutes, or until the chorizo is fully cooked, breaking up the meat with a wooden spoon as it cooks.
• Remove the pan from the heat and add the beans, corn, and cilantro. Stir to combine, and set aside.
• Spread your tortilla chips into an even layer on a rimmed baking sheet, or an oven-safe skillet. (For this amount of chorizo mixture, I suggest filling half of a rimmed baking sheet, or making two layers of chips and chorizo mixture in an 8 to 10 inch skillet). Spoon the chorizo mixture over the tortilla chips, and top generously with grated cheese.
• Switch the oven from bake to broil, and pop the nachos onto the middle rack. Keep a close eye on them -- they should only take a couple minutes -- and remove from the oven as soon as the cheese is bubbly and browned in places, and the edges of the chips have started to darken.
• Top with any or all toppings you like, and serve as they are, or with salsa or guacamole on the side. Enjoy!