Brisket Walking Nachos


  1. In a sauce pot over medium heat, combine black beans, vegetable stock, cumin and dark chili powder. Bring to a simmer and remove from heat.
  2. Pour bean mixture into a food processor and puree until smooth. Transfer to a wide tip squirt bottle and hold warm for service.
  3. In bowl combine brisket and BBQ sauce.
  4. Open each bag of chips. Squeeze roughly 1/8 bean puree over top of chips. Top chips with 1/8 sauced brisket.
  5. Finish with a small scoop of guacamole, pico de gallo avocado lime crème and cheese. Garnish with 1/2 teaspoon cilantro (optional). Serve warm.


  • 1/2 cup Contigo® black beans, canned, drained
  • 1/2 cup vegetable stock
  • 1/2 tsp Magellan® Cumin, ground
  • 1/2 tsp Magellan® Chili Powder, dark
  • 1 lb Braveheart® Black Angus Beef Brisket, smoked, 1/2 in dice, warm
  • 1 cup Cattlemen’s® Kansas City Classic BBQ Sauce
  • 8 bags West Creek® Chips, 1 oz bags (plain or ruffle)
  • 1 cup Contigo® Guacamole
  • 1 cup pico de gallo, prepared
  • 1 cup Avocado lime crema
  • 2 cups Cheddar jack cheese, shredded
  • 4 tsp Peak Fresh Produce® Cilantro, Fresh, chopped (optional)