Compliments of Seth Elgar, The School of Culinary Arts of Kendall College, Chicago, IL
INGREDIENTS:
| 4-6 links | Sausages by Amylu Andouille Chicken Sausage sliced diagonally into 1/2" pieces |
| 15-oz. can | Black beans |
| 16-oz. jar | Salsa |
| Corn Tortilla Chips | |
| Salt, pepper, cumin & cayenne pepper to taste |
DIRECTIONS:
- Drain black beans; mash with a fork or small mixer; season to taste with spices.
- Sauté Sausages by Amylu Andouille Chicken Sausage until lightly browned.
- Spoon mashed black beans onto each tortilla chip.
- Top with slice of sausage and dollop of salsa.