Bean and Soyrizo Nachos


Something Extra:
The Healthy Issue 2013

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Bean and Soyrizo Nachos
Bean and Soyrizo Nachos
Ingredients
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
1/2 cup shredded Mexican blend cheese
1 bunch green onions
Directions

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

Spread 1 (5-oz.) bag Boulder Canyon Rice and Bean Chips in a single layer on a baking sheet, pressing together to avoid gaps. Stir together 3/4 cup each: rinsed and drained black beans and Raley’s Fresh Pico de Gallo (in our Produce Dept.) and 1/2 cup each: Soyrizo Meatless Chorizo and salsa; sprinkle half the mixture over chips and top with 1/2 cup shredded Mexican blend cheese. Repeat layers. 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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