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Pumpkin in nachos was definitely meant to be!
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.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!