So I’m guessing you guys have already made your menu for the week haven’t you? Well darn it, that’s a shame, because these nachos are da’ bomb. Yep. Da’ Bomb. You know what I’m saying!
I started by smothering one can of organic chickpeas with one pouch of Frontera Skillet Sauce:
in a small baking dish and then baked at 400 degrees for 30 minutes or until the chickpeas are tender.
Then I scooped them up and scattered them on top of gluten free corn chips with white onion, cheese, and sliced tomato.
The next time I make tacos, I am definitely using chickpeas. This can was 88 cents at Whole Foods. That is SO MUCH cheaper than my organic, free range ground chicken!
You have a few hours left to enter to win FREE gluten free Udi’s bread!