Chorizo Nachos

A healthy—and delicious—take on this classic snack food.

Chorizo Nachos

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  • 1/4 cup + 1 tbsp old-fashioned oats
  • 1/4 cup red wine vinegar
  • 2 tbsp egg substitute
  • 1/4 cup chili powder
  • 2 tsp freshly minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 pound extra-lean ground pork
  • olive oil spray
  • 1 oz (about 1 large handful) all-natural, baked tortilla chips
  • 1/3 cup canned, no-salt-added black beans, rinsed and drained then heated
  • 2 tbsp all-natural salsa con queso, heated
  • 1/4 cup well-drained, fresh pico de gallo or fresh salsa
  • 1 tbsp finely chopped whole scallions

First, prepare the chorizo. Combine the oats, vinegar, and egg substitute in a medium bowl. Allow to stand for 3 minutes, or until the oats begin to soften. Add the chili powder, garlic, oregano, and salt, and stir until well combined. Using your clean hands or a fork, mix in the pork until well combined. Transfer the mixture to a resealable container and refrigerate at least 24 hours before using.

Place a small nonstick skillet over medium-high heat. When hot, lightly spray the pan with oil and add the chorizo. Cook, breaking it into large chunks, for 1 to 2 minutes, or until it’s no longer pink.

To make the nachos, arrange the chips on a dinner plate. Top them evenly with the beans, then 2 ½ oz of the chorizo. Drizzle the salsa con queso evenly. Top with pico de gallo and scallions.