Best Nachos With Chicken And Black Beans Recipes

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BLACK BEAN CHICKEN NACHOS



Black Bean Chicken Nachos image

The best chicken nachos can be found at Zeppelins in Cedar Rapids, Iowa. Zeppelins' famous dish inspired me to make my own nachos-but with the added convenience of a slow cooker. I always use cilantro because it is economical and makes the dish pop with flavor. -Natalie Hess, Pennsville, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 4h10m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 pounds boneless skinless chicken breast
2 jars (16 ounces each) black bean and corn salsa
1 each medium green pepper and sweet red pepper, chopped
Tortilla chips
2 cups shredded Mexican cheese blend
Optional toppings: Minced fresh cilantro, pickled jalapeno slices and sour cream

Steps:

  • Place chicken, salsa and peppers in a 3- or 4-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours., Remove chicken; shred with 2 forks. Return to slow cooker to heat through. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and optional toppings.

Nutrition Facts : Calories 280 calories, Fat 11g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 708mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 8g fiber), Protein 27g protein.

30-MINUTE CHICKEN AND BLACK BEAN NACHOS



30-Minute Chicken and Black Bean Nachos image

Making nachos at home is one of my favorite family meals on busy days. Not only are nachos super easy to make and use up leftover ingredients (the true beauty of nachos), they're also the perfect way to load up on veggies. Let's think about that one for a second...

Provided by Kristin Marr

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 12

2 cups shredded cooked chicken (leftover "rotisserie" chicken works great)
1/3 cup crushed tomatoes (Tip: Use the leftover tomatoes for homemade pizza sauce.)
2 tsp chili powder
1 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
11 oz tortilla chips (look for organic non-GMO chips)
2 cups shredded cheddar cheese
3 green onions (chopped- greens and whites)
1 cup cooked black beans (drained)
1/2 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 787 kcal, Carbohydrate 65 g, Protein 40 g, Fat 42 g, SaturatedFat 15 g, Cholesterol 113 mg, Sodium 1073 mg, Fiber 8 g, Sugar 2 g, ServingSize 1 serving

CHICKEN AND BLACK BEAN NACHOS



Chicken and Black Bean Nachos image

Provided by Katie Lee Biegel

Time 20m

Yield 6 servings

Number Of Ingredients 18

Half a 13-ounce bag tortilla chips (about 5 cups)
One 15-ounce can black beans, rinsed and drained
Half a rotisserie chicken, skin removed, meat shredded
2 1/2 cups shredded Mexican cheese blend
1 cup shredded iceberg lettuce
1 to 1 1/2 cups salsa
1 cup sour cream
1 1/2 cups Roasted Garlic Guacamole, recipe follows, or store-bought guacamole
2 tablespoons minced fresh cilantro
Pickled jalapenos, for serving
1 head garlic
1 teaspoon olive oil
1/2 serrano pepper
4 Hass avocadoes, halved, pitted and peeled
Juice of 1 lime
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh cilantro

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

CHEESY BLACK BEAN NACHOS



Cheesy Black Bean Nachos image

We're trying to go meatless once a week, and this dish helps make those meals fun, quick and super delicious. It's a great way to use up beans and canned tomatoes from your pantry. -Cynthia Nelson, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, well drained
3 to 4 jalapeno peppers, seeded and sliced
4 cups multigrain tortilla chips
1 cup shredded cheddar cheese
Optional toppings: Sour cream, chopped fresh cilantro and additional jalapeno slices

Steps:

  • Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.

Nutrition Facts : Calories 371 calories, Fat 17g fat (6g saturated fat), Cholesterol 28mg cholesterol, Sodium 672mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 7g fiber), Protein 15g protein.

CHICKEN AND BLACK BEAN NACHOS



Chicken and Black Bean Nachos image

Try our easy chicken nachos recipe from Lucinda Scala Quinn, made with black beans, cooked chicken, and salsa.

Provided by Lucinda Scala Quinn

Categories     Super Bowl     snack     Bean     Chicken     Cheese     Salsa     Avocado     Quick & Easy

Yield Serves 6 to 8

Number Of Ingredients 13

2 tablespoons safflower oil
1 small white onion, chopped
1 (15-ounce/425 g) can black beans, drained and rinsed
½ teaspoon ground cumin
¼ teaspoon dried oregano
Coarse salt and freshly ground black pepper
12 ounces (340 g) tortilla chips
2 cups (250 g) shredded cooked chicken
1 ⅔ cups (10 ounces/284 g) shredded Monterey Jack cheese
1¾ cups (16 ounces/454 g) salsa, store-bought or salsa verde
1 avocado, pitted, peeled, and coarsely chopped
1 jalapeño, thinly sliced
Sour cream, for serving

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.

NACHOS WITH CHICKEN AND BLACK BEANS



Nachos With Chicken and Black Beans image

Make and share this Nachos With Chicken and Black Beans recipe from Food.com.

Provided by merney

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 ounces tortilla chips
1 (16 ounce) can black beans
2 cups cooked chicken, shredded
1 1/2 cups monterey jack cheese, shredded
1/2 red onion, diced
2 limes, juice of
1/2 cup light sour cream
salsa

Steps:

  • Preheat the oven to 425 degrees. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips then top with chicken, cheese and onion. Bake for 15 to 20 minutes, until the cheese is melted and bubbly. Remove from oven.
  • Combine lime juice and sour cream. Spoon over the nachos and top with salsa.

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