Pandora and Rubio’s have combined forces this week to ensure that I (and all Pandora listeners) understand the true significance of Cinco de Mayo. Literally, the spokesperson addresses the fact that this holiday is not for Mexican Independence, but rather the lucky victory during a battle. Who knew, right?
I think its pretty funny, because whenever I have heard Rubio’s commercials advertise the new menu items or promotions, they NEVER speak in a latino accent. However, in the spirit of the upcoming Mexican holiday, the commercial voice suddenly has an accent and rolls his RRRR‘s plenty of times, so we don’t forget it.
You might be thinking I’m obsessed with Rubio’s by my rant, but I’m not. Yes it’s one of the fresher of the “fast foods”, but its no hole-in-the-wall taco shop. …Like the neighborhood favorite, Los Dos.
I’d say I’m more obsessed with Pandora. You know it’s a bad week when you have maxed out your weekly free 40 hours of preferred jams. And by bad week, I mean it was really good until you just maxed out, and its only Thursday morning.
Now onto the Mexican food. Check out these nachos. They are some of the tastiest nachos that we have ever had! Once you’ve tasted them, there’s no denying it.
You can definitely use real pork chorizo, but since our bods aren’t fans of overly greasy and unhealthy things, the soy chorizo from good ole TJ’s is da bomb, or la bomba, I should say. The soy chorizo plus sautéed onions, garlic, black beans, salsa verde, and green chilies and you, my friends, have got yourselves a flavorful meat-less nacho topping!
You can seal the deal with the zesty yogurt sauce that we whipped up as our successful sour-cream substitute. I practically licked the spoon and bowl clean. Yep, that good!
Don’t forget to add some avocado chunks, cilantro, extra salsa verde, and some chilies on top of the soy chorizo and sauce, if you like the extra additions. My belly gladly welcomed them, as I am sure yours will, too.
Have a fun and safe Cinco de Mayo! Ole!
Soy Chorizo Salsa Verde Nachos
w/ Lime Cilantro Greek Yogurt Sauce
For the Nachos:
1 Tbsp olive oil
1 tsp garlic
12 oz. soy chorizo, casing removed
1 medium onion, about a cup and a half, chopped
3/4 tsp cumin
3/4 cup salsa verde, plus more for garnish
1 can black beans, drained
1 (4 oz.) can diced green chilies, divided in half
1 Tbsp cilantro, plus more for garnish
1 Tbsp lime juice
1 ½ tsp lime zest
2 cups Monterrey Jack cheese, shredded
1-1/2 bags corn tortilla chips, (we used unsalted organic white corn from TJ’s).
Diced avocado, garnish
Preheat the oven to 400 degrees, while prepping the soy chorizo and the sauce (directions below).
In a large skillet, heat a Tbsp of olive oil, add the garlic and let cook for 1 minute; add the onions, cumin, and the soy chorizo (with the casing removed) and cook on medium temperature, stirring occasionally for about 5-6 minutes. Then add, the beans, salsa verde, half of the can of green chilies, lime zest and juice. Cook for another 5 minutes, stirring occasionally. Add the 1 Tbsp of cilantro in at the last minute, and then turn off the heat.
Spread out chips on two foil or parchment-lined baking sheets and evenly distribute the cheese on top. Bake for about 5 minutes, or until cheese is melted and remove from the oven. Immediately transfer to a big plate or two, with a spatula, and then spoon over the chorizo mixture, adding extra salsa verde, the rest of the green chilies, big diced chunks of avocado, and chopped cilantro, to garnish. Finally, add the Lime Cilantro Greek Yogurt Sauce.
For the Lime Cilantro Greek Yogurt Sauce:
¾ cup nonfat plain Greek yogurt
1 small garlic clove, minced
1 tsp lime zest
¼ tsp cumin
2 Tbsp cilantro, chopped
1 Tbsp lime juice
Mix all of the ingredients together, cover and refrigerate until ready to use. The flavors will continue to develop, the longer that it sits.