Chicken and Black Bean Nachos

Total Time:
20 min
10 min
10 min

6 servings

  • 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
  • Roasted Garlic Guacamole:
  • 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
  • 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.

Roasted Garlic Guacamole:
  • 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

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