Bean and Soyrizo Nachos

Something Extra:
The Healthy Issue 2013

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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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