30 Minute Chicken And Black Bean Nachos Recipes

CHICKEN AND BLACK BEAN NACHOS

Steps:

• 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.
• 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.
• 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.

30-MINUTE CHICKEN AND BLACK BEAN NACHOS

Steps:

• Preheat the oven to 350F.*
• In a medium-size bowl, combine the first six ingredients: shredded chicken, crushed tomatoes, chili powder, cumin, garlic and onion powder, and salt.
• Lay the chips in a single layer on a large sheet pan. Top the chips with chicken, black beans, green onions, cheddar cheese, and cilantro (reserve 2-3 tablespoons for topping).
• Bake the nachos for 20 minutes, until the cheese is melted. Serve with a selection of toppings: reserved cilantro, sour cream, chopped avocados or guacamole, salsa, tomatoes, olives, limes, corn (may also be added to the nachos before cooking), etc.

CHICKEN AND BLACK BEAN NACHOS

Steps:

• Preheat the oven to 400 F.
• Spread the chips out evenly on a baking sheet. Top with the beans and chicken, then the cheese. Bake until the cheese is bubbly, 7 to 8 minutes. Top with the lettuce, salsa, sour cream, guacamole, cilantro and pickled jalapenos.
• Preheat the oven to 400 degrees F.
• Slice the top off the head of garlic. Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly. Roast for about 30 minutes, depending on the size of the garlic, until soft and golden brown. Let cool completely. Squeeze the peel of each clove to release the garlic.
• In a food processor, combine the garlic, serrano, avocados, lime juice, salt and pepper. Pulse until chunky. Transfer to a bowl and stir in the cilantro.
• Yield: 6 to 8 servings

CHICKEN AND BLACK BEAN NACHOS

Steps:

• Preheat oven to 350 degrees with rack in middle position.
• In a 10-inch skillet over medium-high heat, heat 2 tablespoons safflower oil. Add onion and saute until translucent, about 3 minutes. Add black beans, cumin, and oregano. Season with salt and pepper, to taste. Remove from heat.
• On a sheet pan or oven-safe platter, layer one-third the tortilla chips and top with one third the black beans, chicken, cheese, and salsa. Repeat layering twice more.
• Transfer to oven and bake 18 to 20 minutes, until cheese is melted throughout. Remove from oven, top with avocado, jalapeno, and sour cream, and serve immediately.