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Yield: 4-6
SMF Kitchen
@smfchicken
00:15
Prep
00:20
Cook
00:35
Total Time
Ingredients & Directions
Directions
Black Bean & Chicken Nachos
1.5 lbs
2 teaspoons
Light tasting oil
1/2 teaspoon
Smoked paprika
1/2 teaspoon
Chili powder
1/2 teaspoon
Cumin
1/4 teaspoon
Dried oregano
Salt & pepper, to taste
1 can
Black beans, drained and rinsed
1 jar
Salsa
1 bag
Tortilla chips
1 cup
Shredded Mexican blend of cheese
Toppings:
Jalapenos, guacamole, sour cream, pico de gallo, hot sauce, chopped cilantro, chopped green onions, bacon, etc. (use your favorites here!)
- Preheat oven to 375°F.
- Heat a sauté pan over medium high heat; if non-stick, use cooking spray to coat bottom of the pan; if not using a non-stick pan, add oil to pan and let heat up before adding the chicken to the pan.
- Add the chicken to the hot pan and cook until just browned on the outsides (the dish will go into the oven to finish cooking); cook in batches if needed so the pan isn't overcrowded and the chicken is able to brown easily.
- Add seasonings to the pan and stir constantly for about 1 minute until the chicken is coated well and the heat and oil releases the fragrances of the spices.
- Remove from heat and add the black beans and salsa; stir and combine well.
- Place tortilla chips in an even layer on a baking sheet or oven safe dish. Top the chips with the chicken, bean and salsa mixture and then sprinkle the shredded cheese evenly over the top of the chicken mix.
- Add jalapenos if desired, and place in the oven for approximately 15-20 minutes or until cheese has melted.
- Serve topped with your favorite nacho/taco toppings.
Did you make this recipe? Tag @smfchicken with #smfchickenrecipes
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Black Bean and Chicken Nachos
Yield: 4-6
00:15
Prep
00:20
Cook
00:35 Total Time
Ingredients
Directions
Black Bean & Chicken Nachos
1.5 lbs
2 teaspoons
Light tasting oil
1/2 teaspoon
Smoked paprika
1/2 teaspoon
Chili powder
1/2 teaspoon
Cumin
1/4 teaspoon
Dried oregano
Salt & pepper, to taste
1 can
Black beans, drained and rinsed
1 jar
Salsa
1 bag
Tortilla chips
1 cup
Shredded Mexican blend of cheese
Toppings:
Jalapenos, guacamole, sour cream, pico de gallo, hot sauce, chopped cilantro, chopped green onions, bacon, etc. (use your favorites here!)
- Preheat oven to 375°F.
- Heat a sauté pan over medium high heat; if non-stick, use cooking spray to coat bottom of the pan; if not using a non-stick pan, add oil to pan and let heat up before adding the chicken to the pan.
- Add the chicken to the hot pan and cook until just browned on the outsides (the dish will go into the oven to finish cooking); cook in batches if needed so the pan isn't overcrowded and the chicken is able to brown easily.
- Add seasonings to the pan and stir constantly for about 1 minute until the chicken is coated well and the heat and oil releases the fragrances of the spices.
- Remove from heat and add the black beans and salsa; stir and combine well.
- Place tortilla chips in an even layer on a baking sheet or oven safe dish. Top the chips with the chicken, bean and salsa mixture and then sprinkle the shredded cheese evenly over the top of the chicken mix.
- Add jalapenos if desired, and place in the oven for approximately 15-20 minutes or until cheese has melted.
- Serve topped with your favorite nacho/taco toppings.
