Chorizo and Black Bean Nachos, photo by Leslie LimónPhoto by Leslie Limón

Chorizo and Black Bean Nachos

Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6 servings

Nachos are the ultimate party food! Not only are they delicious and irresistible, it only takes a few minutes to bake them in the oven, and you can eat them with your hands. But the best part is that they are super easy to make. You can top nachos with just about anything. My favorite way to make nachos is topped with refried black beans, flavorful Mexican chorizo, melted manchego cheese, and slices of spicy jalapeño peppers. These nachos are ready to eat straight from the oven, but to kick them up a notch, top with a vibrant pico de gallo.

Ingredients

  • For the Nachos
  • 1 tablespoon vegetable oil
  • 1 pound Mexican chorizo casings removed
  • 6-8 ounces tortilla chips
  • cups refried black beans
  • cups shredded Manchego or mild cheddar cheese
  • Canned jalapeño slices en escabeche
  • For the Pico de Gallo
  • 3 Roma tomatoes finely chopped
  • 1/2 medium red onion finely chopped
  • 1 serrano chile finely chopped
  • 1/4 cup fresh cilantro finely chopped
  • 2 limes

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Directions

For the Nachos
  1. Preheat oven to 425°F.
  2. Heat vegetable oil in a medium skillet over medium-high heat.
  3. Fry chorizo for 5 to 7 minutes until completely cooked, using the back of a spatula or wooden spoon to break up the chorizo. Remove from heat.
  4. Spray a large baking pan with cooking spray.
  5. Spread tortilla chips along the bottom of the baking pan. Spoon refried black beans over tortilla chips. Crumble the chorizo over the black beans.
  6. Sprinkle cheese over the chorizo and top with jalapeño slices. Bake at 425°F for 10 to 12 minutes until the cheese has completely melted. Remove from oven. Garnish with pico de gallo (instructions below).
For the Pico de Gallo
  1. Combine the tomatoes, onion, serrano chile, and cilantro. Add the juice of 2 limes; season with salt. Stir to combine.
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