Blue Corn Nachos with Black Beans, Chorizo & Cotija

A colorful, crunchy sheet‑pan snack loaded with local beans, melty chorizo, and a bright Cotija finish.

Ingredients:
1 bag DeCasa blue corn tortilla chips
1 cup cooked Steel Wheel Farm black beans (from about ½ cup dried)
½ cup Skagit River Ranch chorizo, cooked and crumbled
½ medium red onion, thinly sliced
½ cup Familia del Norte cotija, grated or crumbled
½ cup Skagit’s Best salsa
Fresh cilantro, chopped
Lime wedges, for serving
Optional: thin ribbons of radicchio or endive for color and crunch

Method:
1. Prep the beans: If using dried beans, soak overnight and then simmer in water until tender. Season lightly with salt.

2. Preheat to 375°F. Spread chips on a sheet pan. Scatter beans, red onion, and chorizo (if using) evenly over the top. Warm in the oven for 8–10 minutes, until everything is hot and the chips are crisp.

3. Top with Cotija, salsa, cilantro, and a squeeze of lime. Add chicory ribbons if you want a little bitterness to balance the richness. Serve immediately while the chips are still crunchy.