These Chorizo and Black Bean Nachos, made with layers of tortilla chips, smoky chorizo and black beans, melty cheese, sour cream crema, homemade salsa, and loads of toppings, are truly irresistible. Perfect to snack on but filling and satisfying enough to call it dinner.
Prep Time30 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 4
Ingredients
For the Salsa
3small vine-ripe tomatoesseeded and diced
1/2small red bell pepperfinely chopped
1/2small yellow bell pepperfinely chopped (or use 1 whole small red pepper)
1/2small white onion finely chopped
2small garlic clovesminced
1 - 2jalapeñosseeded and finely chopped
1/2 bunch cilantrofinely chopped
lime, juiced
salt and fresh ground black pepper
For the sour cream crema
1cupsour cream
1garlic clovegrated or minced
zest of 1 lime
1tablespoon lime juice
1/2teaspoon kosher salt
For the Chorizo and Black Bean Mixture
1 tablespoon olive oil
1small yellow onion, diced
2linksSpanish or Mexican Chorizo, casings removed
6 - 8 ounces crumbled tempeh*Use your hands to crumble the tempeh. It will crumble easily.
119 ouncecan black beansdrained and rinsed
1 teaspoonsmoked paprika (sweet ot hot)
1 teaspoonground cumin
1teaspoonground corinader optional
1teaspoon Kosher salt
freshly ground black pepper
For the Nachos
2200g bags salted tortilla chips (I used a mixture of blue and yellow chips)
2cups shredded Monterey Jack cheese, or sharp cheddar
Optional toppings and sides
guacamole
pickled jalapeños
fresh jalapeños, sliced
fresh red chilis, sliced
red onion, finly chopped
3-4radishes, thinly sliced
cilantro leaves
Instructions
Preheat oven to 400 degrees F.
Make the salsa: Combine all the ingredients together in a large bowl. Season with salt and pepper to taste. Let sit for 15 minutes to allow flavours to meld.
Make the sour cream crema: In a small bowl, combine all the ingredients. Cover and refrigerate until ready to use.
In a large skillet over medium-high heat, heat the olive oil and saute the onions until slightly softened, about 2 minutes. Add the chorizo sausage and cook for another 5-7 minutes, or until the chorizo is fully cooked, breaking up the meat with a wooden spoon as it cooks.
Add the crumbled tempeh, smoked paprika, groun cumin, ground coriander, salt and pepper. Cook for another 3 to 4 minutes, stirring well to combine. Set aside.
Spread your tortilla chips into an even layer on a large rimmed baking sheet, or an oven-safe skillet. You may need to use two baking sheets. Spoon half the chorizo mixture over the tortilla chips, and top generously with half the grated cheese. Repeat another layer.
Switch the oven from bake to broil, and place the nachos on the middle or lower rack. Remove from the oven as soon as the cheese is bubbly and browned in places, and the edges of the chips have started to darken. Keep an eye on them, this will only take 2 to 3 minutes on broil.
Top with your favourite toppings, drizzle with sour cream crema, and serve immediately with salsa and guacamole on the side. Enjoy!
Notes
*Omit the tempeh and use more chorizo sausage, if you wish. Alternatively, for a plant based version, omit the chorizo and use all tempeh. In this case, add some minced garlic to the mixture and a few more extra dashes of the spices.