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Ingredients
2 tbsp.
GOYA® Extra Virgin Olive Oil
1
small onion, finely chopped
1 tbsp.
chili powder
1 tbsp.
GOYA® Minced Garlic
2
chipotle peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped
2 cans (15.5 oz. each)
GOYA® Pinto Beans, rinsed
1 can (8 oz.)
GOYA® Tomato Sauce
2 bags (5 oz.)
GOYA® Plantain Chips - Original
3 cups
shredded Mexican cheese blend
¼ cup
GOYA® Jalapeño Nacho Slices
1
large ripe avocado, pitted and diced
½ cup
seeded and diced tomatoes
½ cup
finely chopped red onion
½ cup
fresh cilantro leaves
⅓ cup
shaved radish
GOYA® Salsa Taquera, for dipping
GOYA® Salsa Verde, for dipping
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 1
Heat oil in large skillet set over medium heat; cook onion for about 5 minutes or until tender. Add chili powder, garlic, chipotle and pinto beans; cook for about 2 minutes or until fragrant. Stir in tomato sauce. Simmer for about 10 minutes or until thickened. Remove from heat; let cool slightly.
Step 2
Preheat oven to 375ºF (190ºC). Scatter half of the plantain chips onto baking sheet. Spoon half of the chili over top. Sprinkle half of the cheese and jalapeños over top; repeat layers.
Step 3
Bake for 15 to 20 minutes or until cheese is melted. Scatter avocado, tomatoes, red onion, cilantro and radish over top. Serve with Taquera and Salsa Verde for dipping.
Note: Replace plantain chips with tortilla chips for a more traditional sharing platter.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksNew from Goya
Recipe Tags
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