Ingredients
- 1 bag of SOMOS™ Unusually Thick & Crunchy Tortilla Chips
- 1 pouch of SOMOS™ Mexican Black Beans
- 1 pouch of SOMOS™ Mexican Peacadillo™
- 1 jar SOMOS™ Salsa Verde Mild Salsa
- 1 cup Oaxaca, Monterrey, or cheddar cheese, shredded
- 2 jalapeños, diced
- 1 tomato, diced
- ½ red onion, diced
- ¼ cup cilantro, chopped
- 2 lime, juiced
- 1 lime, cut into wedges
- 1 avocado, mashed
Prep
- Preheat oven to 350°F
- On a baking sheet, arrange SOMOS™ Unusually Thick & Crunchy Tortilla Chips evenly and spread SOMOS™ Mexican Peacadillo™, SOMOS™ Mexican Black Beans, and cheese over the chips. No need to heat these pouches before adding them onto the chips.
- Place the nachos in the oven for 15 minutes or until the cheese is melted
- While the nachos are in the oven, add tomato, 1 diced jalapeño, ½ of the diced red onion, ½ of the cilantro, and lime juice from 1 lime to a small bowl with a pinch of salt to make Pico de Gallo
- In another bowl, combine avocado with the remaining cilantro, red onion, jalapeño, lime juice, and a pinch of salt to make guacamole
- Once the nachos are done, remove them from the oven and top them with the Pico de Gallo
- Serve with SOMOS™ Jalapeño Pepper Salsa Verde, lime wedges, and guacamole
