Frida's Nachos Recipe
Blue corn tortillas chips served with black beans, cheese, pico de gallo, guacamole, sour cream and your choice of: grilled veggies, shredded chicken or chipotle chicken – 13.00; grilled steak, grilled chicken, carnitas (pork), pastor (pork) or chorizo – 16.00
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Ingredients
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Chips and Base
Toppings
Protein Options
Method
Preparation
- 1
Prepare the Black Beans
Rinse and drain the black beans. If using canned beans, simply heat them in a small pot over medium heat until warmed through, about 5 minutes. Season with salt and pepper to taste.
- 2
- 3
Cook Protein (Optional)
For shredded or chipotle chicken, cook chicken breast in a skillet with olive oil, salt, and pepper for about 20 minutes or until fully cooked. Shred or chop as desired. For steak, carnitas, pastor, or chorizo, cook according to your preference until fully cooked.
Assembly
- 4
Layer the Nachos
On a large serving platter, spread a generous layer of blue corn tortilla chips. Top with a layer of black beans.
- 5
Add Cheese
Sprinkle shredded cheddar cheese evenly over the black beans.
- 6
Add Toppings
Add a layer of pico de gallo, followed by guacamole and dollops of sour cream.
- 7
Finish with Protein
Top the nachos with your choice of grilled veggies, shredded chicken, chipotle chicken, grilled steak, carnitas, pastor, or chorizo.
Serving
- 8
Serve Hot
Serve the nachos immediately while warm. Enjoy with additional pico de gallo, guacamole, or sour cream on the side.
