Description
A fun spin on nachos that’s perfect for feeding a big crowd. The soy chorizo is a flavorful and healthier addition than the usual. The Lime Cilantro Greek Yogurt Sauce is packed with flavor and would taste great as a dressing, dip or spread.
Ingredients
- FOR THE NACHOS:
- 1 Tablespoon Olive Oil
- 1 clove Garlic, Minced
- 1 whole Medium Onion, Chopped (1 Onion Should Yield About 1 1/2 Cups)
- ¾ Tablespoons Cumin
- 12 ounces, weight Soy Chorizo, Casing Removed (we Used TJ’s Brand)
- 1 can (15 Oz. Size) Black Beans, Drained
- ¾ cups Salsa Verde, Plus More For Garnish
- 1 can Diced Green Chilies, Divided In Half (4 Oz. Can)
- 1-½ teaspoon Lime Zest
- 1 Tablespoon Lime Juice
- 1 Tablespoon Cilantro, Plus More For Garnish
- 1-½ bag Corn Tortilla Chips, 16 Ounce Bag (we Used Unsalted, Organic White Corn From TJs)
- 2 cups Monterey Jack Cheese, Shredded
- 1 whole Avocado, Peeled, Pitted, And Diced
- FOR THE LIME CILANTRO YOGURT SAUCE:
- ¾ cups Nonfat Plain Greek Yogurt
- 1 clove Garlic Clove, Minced
- 1 teaspoon Lime Zest
- ¼ teaspoons Cumin
- 2 Tablespoons Cilantro, Chopped
- 1 Tablespoon Lime Juice
Preparation
For the nachos:
Preheat the oven to 400 F while prepping the soy chorizo and the sauce (directions below).
In a large skillet, heat a tablespoon of olive oil over medium heat. Then add the garlic and let it cook for 1 minute. Then add the onions, cumin and the soy chorizo (with the casing removed) and cook on medium temperature, stirring occasionally for about 5-6 minutes. Then add the beans, salsa verde, half of the can of green chilies, lime zest and juice. Cook for another 5 minutes, stirring occasionally. Add the tablespoon of cilantro in at the last minute, and then turn off the heat.
Spread out the chips on two foil or parchment-lined baking sheets and evenly distribute the cheese on top. Bake them in the preheated oven for about 5 minutes, or until cheese is melted, then remove pan from the oven. Immediately transfer the nachos to a big plate or two and then spoon the chorizo mixture over the top. Add extra salsa verde, the rest of the green chilies, big diced chunks of avocado and chopped cilantro, to garnish. Finally, add the Lime Cilantro Greek Yogurt Sauce.
For the Lime Cilantro Greek Yogurt Sauce:
Mix all of the ingredients together in a bowl, cover the bowl and refrigerate until ready to use. The flavors will continue to develop the longer that it sits.
