Fully Loaded Nachos with Chorizo, Black Beans, And Corn
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Serves: 2 servings, easily doubled or trippled
 
Fast, easy, and totally addictive, these nachos have quickly risen to the top of my weeknight meal plan. Naturally gluten-free
Ingredients
For the nachos:
  • 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 don't like cilantro)
  • ½-1 cup grated chihuahua cheese, to taste (or monterrey jack, or mild cheddar)
  • Tortilla chips
Toppings (use any or all that you like):
  • 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
Instructions
  1. Preheat oven to 300 degrees F.
  2. 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.
  3. Remove the pan from the heat and add the beans, corn, and cilantro. Stir to combine, and set aside.
  4. 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.
  5. 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.
  6. Top with any or all toppings you like, and serve as they are, or with salsa or guacamole on the side. Enjoy!
Notes
Recipe adapted from these chorizo and black bean stuffed poblano peppers. <-- if you're looking for a low carb way to enjoy the same kind of flavors, definitely check these out!
Recipe by Will Cook For Friends at https://www.willcookforfriends.com/2016/04/fully-loaded-nachos-chorizo-black-beans-corn.html