Chorizo & Black Bean Nachos Recipe
Take your next game night, dinner date, or mealtime to the next level with these Chorizo & Black Bean Nachos. This simple barbecue recipe takes the intense flavors of Mexican chorizo sausage and combines it with the best snack food ever, nachos. Add extra protein with black beans and have a cheese-pull contest with your friends when you use your favorite cheese. Top these easy-to-make nachos with your favorites like salsa, guac, and sour cream. Using Napoleon’s wood smoking planks as platters makes serving and cleanup effortless.
Chorizo & Black Bean Nachos Recipe
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- 2 to 4 Napoleon grilling planks, soaked
- 1 large bag tortilla chips
- ½ lb. (227 g) Mexican chorizo sausage, uncased
- 1 can black beans, drained
- 2 jalapeno peppers, sliced or diced
- 1 small red onion, diced
- 2 cups (240 g) shredded cheese (use your favorites)
- Salsa, cilantro, Sour cream, fresh guacamole for serving
- Soak the wooden planks (cedar or maple) in water or Mexican beer for at least 30 minutes before starting. This will give you loads of time to prep veggies and shred cheese or relax with a cold one.
- Preheat the barbecue to 400°F (200°C) using all burners.
- While the barbecue is warming, cook the uncased sausage in a frying pan until crisp and cooked through, making sure that it is broken up into tiny pieces.
- Layer tortilla chips on the soaked planks with the cooked sausage, onion, jalapeno, and black beans. Top with cheese and build another layer on top of that.
- Place the planks filled with nachos on the barbecue to cook for at least 15 minutes, or until the cheese is completely melted and bubbly.
- Remove the planks to a cutting board, watching to ensure that they are not smoldering*. Serve directly from the planks or carefully transfer your nachos to a platter for serving. Top with your favorites like fresh salsa, guac, cilantro, and sour cream.
*If you find yourself with a board that has caught fire or is smoldering, use a pair of tongs and a heat-proof glove to handle the plank and remove the nachos to another platter. Douse the burning plank in a bucket of cold water.
Easy, spicy, flavorful and impressive these Chorizo & Black Bean Nachos are what barbecue grilling is all about. Impressive looking and customizable, there is something for everyone’s tastes. How do you Freestyle your nachos? Share your barbecued nacho recipes, secrets, and photos on our social pages like Facebook and Instagram, using the hashtags #NapoleonEats and #FreestyleGrilling.
Happy Grilling!
Layer chips, cheese, beans, chorizo, and veggies on the soaked planks
Grill on the barbecue until the cheese is melted and starts to crisp
Use heat resistant gloves to remove the cooked nachos from the barbecue
Serve topped with fresh salsa
Add some sour cream and a side of fresh guacamole
Look at that cheese pull!
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gourmet doesn’t have to be crazy or complicated. These Plank Roasted Nachos make that abundantly clear. This Mexican(ish) recipe on a plank takes your favorite snack recipe and adds new dimensions of flavor through smoke, fire, and fun.
Layer chips, cheese, beans, chorizo, and veggies on the soaked planks
Grill on the barbecue until the cheese is melted and starts to crisp
Use heat resistant gloves to remove the cooked nachos from the barbecue
Serve topped with fresh salsa
Add some sour cream and a side of fresh guacamole
Look at that cheese pull!