Food & Recipes

Who doesn't love nachos? They're crunchy and loaded with a ton of deliciousness! This recipe puts a healthier grain free spin on the Mexican favorite right in time for Cinco de Mayo.

  • 2 Bags Siete Grain Free Tortilla Chips (May Monthly Sale $3.79/ea.)*
  • 1 1⁄2 cups Organic Valley Shredded Mexican Blend Cheese (Weekly Dean's List Sale 2/$7)** 
  • 16 oz can black beans, we love Eden Beans! 
  • 1⁄2 cup sliced organic green onions
  • 1 tsp ground cumin 
  • organic diced avocado or 3 minute guacamole (May Monthly Sale 5/$5)*
  • organic fresh cilantro
  • Late July Organic Salsa (May Monthly Sale $3.29/ea.)*
  • organic sliced jalapeno peppers
  1. Heat oven to 350°F. Line a large (15 x 10-inch) rimmed sheet pan or cookie sheet with foil. Arrange tortilla chips in a single layer in pan.
  2. Drain and rinse black beans. Combine beans, green onions and cumin in a medium bowl; spoon over chips.Sprinkle cheese evenly over all.
  3. Bake 10 to 12 minutes or until heated through and cheese has melted. Serve immediately with desired above toppings.

* Price valid 5/01 to 5/31

**Price valid 4/30 - 5/06

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