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Campfire Nachos With Chorizo

Somehow everything tastes better after a long hike! It doesn’t hurt that these supremely satisfying nachos are loaded with spicy, savory chorizo and fire-roasted corn. For even more heat, add pickled jalapeños or pack in a bottle of your favorite hot sauce, (Franks anyone?)

4 servings

what you’ll need:

2 ears corn, shucked
4 heaping cups tortilla chips
1 can (14.5 ounces) black or pinto beans, drained
8 ounces shredded vegan cheddar cheese (Follow Your Heart has some great shreds!)
Optional toppings: cilantro, green onion, vegan sour cream, avocado, pico de gallo
1 package Tofurky® Chorizo

how to make:

1. Prepare a campfire with a grate over it.
2. Grill corn, turning occasionally, until charred in spots, then cut kernels off cobs.
3. In a medium cast iron skillet, pile tortilla chips and top with chorizo, grilled corn, and beans. Sprinkle with cheese, cover loosely with foil, and cook over the fire until warmed through and  cheese is melted, about 15 minutes.
4. Top with your favorite additions such as cilantro, green onion, vegan sour cream, avocado, and/or pico de gallo

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Mollie Dickson, MS, focuses on Nutrition Science and Health Writing as the CEO and Education Director of The Heart’s Kitchen. She develops healthy recipes and curriculum for K-12 coursework and maternal education classes at Oregon Health & Science University.

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