Loaded Chicken & Black Bean Nachos - Just In Time for the Super Bowl
What can I possibly say to describe how good these nachos are? They disappeared in an instant after I took them out of the oven and I would go so far as to say that they are addictive! These Loaded Chicken & Black Bean Nachos are the perfect hors d’oeuvre to serve during the Super Bowl. They require a little advance prep, and take a minute to assemble, but they are so worth the time! Your guests might not remember the game, but they will definitely remember these nachos for years to come…I promise they’re better than the half time show!!
The chicken, pepper mixture used in the nachos can also be used as a fajita filling and put into tortillas if you want to serve this delicious goodness for dinner! As Super Bowl food goes…these nachos are pretty healthy and really make a fun presentation…it’s also nice that you can serve them right on the baking sheet!
Loaded Chicken & Black Bean Nachos
Ingredients
- 6 Chicken Breasts
- 4 Bell peppers, sliced
- 2 Packages Taco Seasoning
- 1 Red onion, sliced
- 1 Yellow onion, sliced
- Drizzle of olive oil
- Salt & freshly ground black pepper to taste
- 1 - 15 ounce can black beans, rinsed and drained well
- 3 Cups grated cheddar cheese or more if you like
- 1 Large bag tortilla chips
- 1 bunch cilantro, stems removed and roughly chopped
- Fresh lime slices, sliced jalapeno (optional), sliced avocado and sliced green onion
- Guacamole and Sour Cream to top
Instructions
- For the chicken
- Preheat the oven to 400 degrees.
- Add the chicken breasts to a large bowl, drizzle generously with olive oil (around 4 tablespoons), sprinkle with taco seasoning, add sliced bell peppers and onions and toss to combine everything and coat with taco seasoning. Put this mixture onto a large rimmed baking sheet in one layer.
- Place baking sheet in preheated oven for 15 to 20 minutes, depending on the size of the chicken breasts.
- Remove chicken from oven and slice chicken breasts.
- On another large baking sheet, spread tortilla chips to cover and top with chicken slices, black beans, cheese, roasted peppers and onions that cooked with the chicken and top with more cheese.
- Put back into the oven just long enough to melt the cheese
- Remove from oven, top with jalapeno, cilantro, lime slices, avocado slices, green onion, guacamole and sour cream! Serve and watch them disappear!
I used prepared guacamole and pre shredded cheese for convenience and baked the chicken on a Williams Sonoma Gold Touch Baking Sheet. These baking sheets have become my favorites for everything from baking cookies to roasting chicken for nachos! I also have to put in a plug for my favorite Shun chef knife that I use nonstop when I cook! I only have one at the moment, but I’m definitely eyeing the whole set! These knives are the best and they are gorgeous!
Go ahead and make a grocery list because you’ll want to be prepared on Sunday night! You can thank me later! Thanks so much for reading today!