Description
Pumpkin in nachos was definitely meant to be!
Ingredients
- 1 Tablespoon Grapeseed Oil
- 3 whole Links Of Chorizo Sausage, Casings Removed
- 1 cup Canned Pumpkin Puree
- 15 ounces, weight Canned Black Beans, Drained And Rinsed
- 1 bag (18 Oz. Size) Tortilla Chips, Use As Much As You Like
- 1 cup Shredded Monterey Jack Cheese
- 1 cup Grated Cheddar Cheese
- ⅓ cups Fresh Cilantro, Chopped
- 3 whole Green Onions, Chopped
- Your Favorite Nacho Toppings, Such As Sour Cream, Salsa, Pickled Jalapeños, Lime Wedges, Etc.
Preparation
Start by preheating the oven to 375ºF. Add the oil into a skillet and preheat over medium high heat. When the oil is hot, add the chorizo (you should hear it sizzle) and cook until completely browned, about 5 minutes.
Turn the heat down to medium low and add the pumpkin puree and black beans. Stir to combine and cook until the beans and pumpkin are warmed through, about 5 minutes. Remove from heat.
Add a layer of chips to a 12″ cast iron skillet. Spoon half of the chorizo pumpkin bean mixture over the chips. Cover with half the cheese and repeat the layers, ending with cheese on top.
Bake the nachos at 375ºF for approximately 10-15 minutes, or until the cheese is melted. Remove from oven. Let them cool slightly and top with cilantro, green onions and your favorite nacho toppings.
