Soy Chorizo Salsa Verde Nachos with Lime Cilantro Greek Yogurt Sauce

1. 1

   For the nachos:

2. 2

   Preheat the oven to 400 F while prepping the soy chorizo and the sauce (directions below).

3. 3

   In a large skillet, heat a tablespoon of olive oil over medium heat.

4. 4

   Then add the garlic and let it cook for 1 minute.

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   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.

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   Then add the beans, salsa verde, half of the can of green chilies, lime zest and juice.

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   Cook for another 5 minutes, stirring occasionally.

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   Add the tablespoon of cilantro in at the last minute, and then turn off the heat.

9. 9

   Spread out the chips on two foil or parchment-lined baking sheets and evenly distribute the cheese on top.

10. 10

    Bake them in the preheated oven for about 5 minutes, or until cheese is melted, then remove pan from the oven.

11. 11

    Immediately transfer the nachos to a big plate or two and then spoon the chorizo mixture over the top.

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    Add extra salsa verde, the rest of the green chilies, big diced chunks of avocado and chopped cilantro, to garnish.

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    Finally, add the Lime Cilantro Greek Yogurt Sauce.

14. 14

    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.

15. 15

    The flavors will continue to develop the longer that it sits.

* Per serving · 4 servings · Values may vary.