Chicken and Black Bean Nachos [RECIPE]

Spicy and delicious, our chicken and black bean nachos make for an easy, quick, healthy snack. (Photo by Jathan Fink, Jadeworks Entertainment)

When you have your buddies over to watch the big game or play a game of cards, you don’t always have to order pizza or binge on junk food. Make up a big tray of our chicken and black bean nachos for a healthier, tastier snack. Your pals will love it so much, they won’t even care that you swapped out poultry for beef. To make it extra special, use our homemade salsa verde to make this a snack to remember!

PREP: 10 minutes
COOK: 30 minutes

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 white onion, chopped
• 1 15-ounce can black beans, rinsed and drained
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried Mexican oregano
• Kosher salt and fresh ground black pepper
• 1 12-ounce bag tortilla chips
• 2 cups cooked chicken, shredded
• 2 cups shredded Mexican cheese blend
• 2 cups salsa verde or your favorite store-bought salsa
• 1 avocado, peeled, pitted and chopped
• 1 jalapeño, sliced
• Sour cream (optional)

DIRECTIONS

1. Preheat the oven to 350°F and make sure the rack is in the middle position. Heat the olive oil in a large nonstick skillet over medium heat. Add the onions, sprinkle with salt, and cook until translucent, about 3 minutes, stirring frequently. Add the beans, cumin, oregano. Season with salt and pepper to taste, stir to combine. Remove from heat and set aside.
2. Line a large baking sheet with foil. Layer 1/3 of your chips on the bottom of the tray, then spread out with 1/3 of each ingredient in this order: bean mixture, chicken, cheese and salsa. Repeat this layer twice more. Put the tray into the oven and cook for 20 minutes. Remove and top with avocado, jalapeño and sour cream, as desired. Serve immediately.

YIELDS: 8 servings