Walnut Chorizo Pizza Bites

(Family Features) Power up for summer adventures by shaking up your snacking routine with homemade recipes inspired by childhood favorites.

Tasty and versatile, California walnuts are easy to swap into your favorite snack recipes and work hard to keep you energized and full. Kick off summer with some irresistible Strawberry Walnut Hand Pies for delicious summer snacks loaded with the nutrition benefits of walnuts.

Visit walnuts.org/snacking for more snack recipes.

Walnut Chorizo Pizza Bites

Walnut Chorizo

1 1/2 cups California walnuts
1 cup pinto beans, drained and rinsed
2 tablespoons lime juice
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon chipotle powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 tablespoon olive oil

Pizza Bites

3 tablespoons olive oil
1 cup sliced sweet onion
5 mini bagels
1 large zucchini, sliced 1/2 inch (10 slices)
1 cup marinara sauce
1 cup walnut chorizo
1/2 cup crumbled goat cheese
1/2 cup chopped basil

To make walnut chorizo: In a food processor, pulse walnuts until finely crumbled. Transfer to mixing bowl.

In a food processor, pulse pinto beans, lime juice, paprika, oregano, cumin, chipotle powder, salt, and garlic powder until the mixture resembles ground meat. Stir bean mixture with walnut pieces.

In a medium skillet over medium heat, heat olive oil. Add walnut chorizo and cook 5-7 minutes until lightly browned, using a spatula to break it into crumbles.

To make pizza bites: In a pan over medium heat, heat olive oil and add onion. Cook, stirring occasionally, for 15-20 minutes until onion is soft and golden brown.

Preheat the oven to 375 F. Line two baking sheets with parchment paper. Halve bagels and place on baking sheet. Place zucchini slices on the second baking sheet.

Top each bagel and zucchini slice with 1 tablespoon marinara; spread with the back of a spoon. Add 1 tablespoon walnut chorizo crumbles to each bagel and zucchini slice. Sprinkle with caramelized onion and goat cheese.

Bake for 10 minutes.

Cool 5 minutes on baking sheets. Top with basil.


Source: California Walnuts