Chorizo and Black Bean Nachos

With football season right around the corner, it’s time to think about those game day snacks.  These Chorizo and Black Bean Nachos are perfect for snacking!  Nachos are easy to pull together, making them ideal for quick replenishments during the game.

The Starting Line Up

Tortilla chips – any kind will do – use your favorite

Mexican Chorizo – a spicy ground sausage typically sold fresh and uncooked.  Cook thoroughly, crumbling into pieces, before building the nachos.

Black beans – thoroughly rinse and drain.

Red onion – cut the red onion into a small dice.

Manchego cheese – a Spanish cheese that melts well with a taste similar to Monterey Jack.  Shred the cheese before building the nachos.  Monterey Jack is a good substitution if manchego isn’t available in your area.  Pepper Jack is a good option as well.

Avocado cream – a blend of avocado, lime juice, and creme fraiche.

Fresh cilantro – adds a delicious fresh bite.

Building the Nachos

On a sheet pan, layer tortilla chips with chorizo, black beans, onion, and cheese.  Repeat with a second layer.

Bake in a 400-degree oven for 5 minutes or until cheese is melted.  Garnish with dollops of avocado cream and fresh cilantro.

These nachos have bold flavors and are delicious!  Try these on your next game day snack table.

Chorizo and Black Bean Nachos

My Casual Pantry

A great game day snack of tortilla chips layered with chorizo, black beans, red onion, and manchego cheese garnished with avocado cream and cilantro.

Print Recipe

Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Appetizer

Cuisine American

Servings 2 -3 servings

Ingredients

  

1x2x3x

Nachos

• 1/2 pound Mexican chorizo, cooked and crumbled
• 1/3 cup black beans, rinsed and drained
• 1/4 red onion, diced
• 6 ounces manchego cheese, shredded
• fresh cilantro for garnishing
• tortilla chips

Avocado cream

• 1 avocado
• juice of 1/2 lime
• 1 heaping tablespoon creme fraiche

Instructions

 

• In a skillet over medium heat, cook chorizo thoroughly, breaking into pieces.  Drain on a plate lined with paper towels.  Set aside.
• Drain and rinse the black beans.  Dice the red onion.  Shred the manchego cheese.

Avocado Cream

• In a small bowl, mix together the avocado, lime juice, and creme fraiche.  Stir until smooth.

Nachos

• On a quarter sheet pan, spread with a layer of tortilla chips.  Then, top with 1/2 the chorizo, black beans, onion, and cheese.  Repeat layers.
• Bake in a 400-degree oven for 5 minutes or until cheese is melted.  Garnish with dollops of avocado cream and cilantro.

Notes

This recipe makes a quarter sheet pan of nachos.  The recipe can easily be doubled for a half sheet pan.

Keyword nachos

Tried this recipe?Leave a comment below and share a photo on Instagram. Tag @mycasualpantry and use hashtag #mycasualpantry!