Loaded Chicken Nachos
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 tablespoons vegetable oil
  • 1 small white onion, chopped
  • 1 (15.5-ounce) can black beans, drained and rinsed
  • ½ teaspoon cumin
  • ¼ teaspoon dried oregano
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 12 ounces tortilla chips
  • 2 cups cooked, shredded chicken
  • 10 ounces Cheddar and/or Monterey Jack cheese, shredded
  • 2 cups fresh pico de gallo
  • 1 cup fresh guacamole
  • Thinly sliced jalapeño, for garnish
  • Sour cream, for garnish
Instructions
  1. Preheat oven to 350 degrees F. Meanwhile, heat oil in a 10-inch skillet over medium high heat. Add onion and cook until soft and translucent, about three minutes.
  2. Add black beans, cumin, and oregano. Season with salt and pepper, to taste. Cook for about three to five minutes or until heated through. Remove from heat.
  3. On a sheet pan or cookie sheet, layer one-third the tortilla chips and top with one third the black beans, chicken, cheese, and salsa. Repeat layering process until all ingredients are used up (should have about three layers).
  4. Transfer to oven and bake 18 to 20 minutes, until cheese is melted and begins to bubble. Remove from oven, top with avocado, jalapeno, and sour cream and serve immediately. Serve alongside extra guacamole and salsas, if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/loaded-chicken-nachos/