Bean and Soyrizo Nachos

Something Extra:
The Healthy Issue 2013

Recipe Theme

Looking to eat healthier? Check out our collection of recipes from the Spring issue of Something Extra!


Bean and Soyrizo Nachos

Bean and Soyrizo Nachos
1 (5- oz.) bag Boulder Canyon Rice and Bean Chips
3/4 cup black beans, rinsed and drained
3/4 cup Raley's Fresh Pico de Gallo (in our Produce Dept.)
1/2 cup Soyrizo Meatless Chorizo
1/2 cup salsa
1 cup shredded Mexican blend cheese, divided
Sliced green onions
Sour cream (optional topper)
Guacamole (optional topper)

Prep: 10 minutes, Cook: 10 minutes, Serves: 4

1. Spread chips in a single layer on a baking sheet, pressing together to avoid gaps.

2. Stir together beans, pico de gallo, Soyrizo and salsa; sprinkle half the mixture over chips and top with 1/2 cup shredded Mexican blend cheese. Repeat layers.

3. Bake at 425°F for 10 minutes or until hot. Top with sliced green onions. Serve with sour cream and guacamole, if you like.  


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