Loaded Mushroom Chipotle Nachos

Serves: 4–6
Prep Time: 15 minutes
Cook Time: 15 minutes

• 1 (7.5-ounce) Giorgio® Sliced Mushrooms & Tomato Chipotle Butter Savory Sauté Kit
• 1 (15-ounce) can black beans, drained and rinsed
• 2 garlic cloves, minced
• 1½ teaspoons tomato paste
• 1 teaspoon dried oregano
• 1 tablespoon red wine vinegar
• 2 cups shredded sharp cheddar cheese
• 1 (10- to 13-ounce) bag tortilla chips

Fresh Salsa

• 4 large vine-ripened tomatoes, seeded and diced
• ¼ cup chopped fresh cilantro
• 4 green onions (scallions), thinly sliced
• Zest and juice of 1 lime

For Serving

• Diced avocado
• Sour cream
• Sliced pickled or fresh jalapeños
• Lime wedges

1. Preheat the oven to 400°F. Line a large baking sheet or oven-safe platter with parchment paper if desired.
2. Make the salsa. In a medium bowl, combine the diced tomatoes, cilantro, green onions, lime zest, and lime juice. Season with a pinch of salt and pepper, then toss to combine. Set aside to allow the flavors to meld while you prepare the nachos.
3. Cook the mushroom and bean mixture. Heat a large skillet over medium heat. Add the Giorgio® Sliced Mushrooms & Tomato Chipotle Butter Savory Sauté Kit and cook according to the package directions, about 5–7 minutes, until the mushrooms are browned and tender.
4. Stir in the black beans, garlic, tomato paste, oregano, and red wine vinegar. Cook for 2–3 minutes, stirring frequently, until everything is heated through and well combined. Remove from the heat.

NOTES:

• For an even crispier result, layer the toppings evenly so every chip gets some cheese and filling. 
• Want more protein? Top with shredded rotisserie chicken or seasoned ground beef.
• Leftover salsa can be refrigerated in an airtight container for up to 2 days.