Chicken and Black Bean Nachos
Loaded nachos featuring layers of tortilla chips topped with seasoned black beans, shredded chicken, and melted Monterey Jack cheese. Finished with fresh avocado, jalapeños and sour cream for a crowd-pleasing appetizer or casual dinner.
Ingredients
- •2 tablespoons safflower oil
- •1 small white onion
- •1 can black beans
- •½ teaspoon ground cumin
- •¼ teaspoon dried oregano
- •1 to taste salt and pepper
- •12 ounces tortilla chips
- •2 cups shredded cooked chicken
- •1⅔ cups shredded Monterey Jack cheese
- •1¾ cups salsa
- •1 whole avocado
- •1 whole jalapeño
- •½ cup sour cream
- •1 to taste for serving
Cooking Instructions
- 1.
Preheat the oven to 350°F (180°C) with the rack in the center position. Heat the safflower oil in a 10-inch (25 cm) skillet over medium-high heat. Add the onions and sauté until translucent, about 3 minutes. Add the black beans, cumin, and oregano. Season to taste with salt and pepper. Remove from the heat.
8 min
- 2.
Arrange one-third of the tortilla chips on a baking sheet or oven-safe platter. Top with one-third each of the black beans, chicken, cheese, and salsa. Repeat this layering twice more.
5 min
- 3.
Transfer to the oven and bake until the cheese is melted throughout, 18 to 20 minutes. Remove from the oven and top with the avocado, jalapeño, and dollops of sour cream. Serve immediately.
20 min