Blue Corn Nachos

Name: Blue Corn Nachos
Total time: 86400 s
Yield: 4-serving
Cuisine: Indian
Ingredients: Corn Nacho Blue Chips; Cheese Sargento Shredded; 1 cup Pinto Beans; 1/2 cup Lima Beans; 1/2 cup Red Kidney Beans; 3 Tomatos Roma; 1/2 Onion; 3 Cloves Garlic; 1 can Sauce El Pato; 2 Tbs Tomato Bouillon Knorr; Cilantro; Red onion; yogurt ranch Tzatziki or Bolthouse Farms

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

Giving Pita Jungle a run for their money. ;)

Lorena Quiñones Jr. @cook_7814195

Phoenix, Arizona

Giving Pita Jungle a run for their money. ;)

Saved

Ingredients

1440 mins

4-serving

Corn Nacho Blue Chips
Cheese Sargento Shredded
1 cupPinto Beans
1/2 cupLima Beans
1/2 cupRed Kidney Beans
3Tomatos Roma
1/2Onion
3 ClovesGarlic
1 canSauce El Pato
2 TbsTomato Bouillon Knorr
Cilantro
Red onion
yogurt ranch Tzatziki or Bolthouse Farms

Saved

Steps

1440 mins

1

In slow cooker on low heat add pinto, lima and kidney beans, tomatos, onion, garlic, el pato sauce and bullion. Cook overnight. Add more water in the morning and season to taste. Let reboil and turn off.
2

Serve beans on top of chips and serve with cheese, chopped red onions, cilantro and tzatziki or yogurt ranch.