LOGIN
SIGN UP
Your free recipe manager,
shopping list, and meal planner!
Learn more!
Go to Community recipes!
Ingredients
  • Cooking spray
  • 12 (6-in.) corn tortillas, sliced into 8 wedges
  • ¾ teaspoon kosher salt, divided
  • 4 ounces Mexican chorizo
  • 1 (15-oz.) can unsalted pinto beans, rinsed and drained
  • 4 tablespoons fresh lime juice, divided
  • 1 tablespoon adobo sauce from canned chipotle peppers
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • ½ ripe avocado
  • 1 ½ cups tomatillos, husks removed
  • ½ cup fresh cilantro leaves, plus 2 Tbsp. minced cilantro for serving
  • 2 ounces sharp cheddar cheese, shredded (about ½ cup)
  • 1 cup refrigerated pico de gallo, drained
Steps
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!
 

Page footer