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Santiago Salsa

Nealey Dozier
  • minutes
  • Serves 10 to 12

INGREDIENTS

1 15 ounce can

Black beans

1/2 tsp

Garlic powder

1 15 ounce can

Navy beans

1/2 cup

Onion

2 tbsp

Pickled jalapeno

1 15 ounce can

Pinto beans

1 cup

Tomato

1

Salsa

1 cup

White rice, cooked

1/8 tsp

Cayenne pepper

1

Kosher salt and freshly ground pepper

1/2 tsp

Cumin, ground

1

Tortilla chips

3 cups

Cheddar-monterey jack blend

1

Sour cream