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Chicken Nachos with Black Beans Recipe

Tex-Mex · Main course · 35 min total

A crowd-pleasing Tex-Mex dish with seasoned chicken, black beans, and melted cheese over crispy tortilla chips, perfect for game day or a casual dinner.

Ingredients

• 1 lb boneless skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) bag tortilla chips
• 2 cups shredded Mexican blend cheese
• 1/2 cup diced tomatoes
• 1/4 cup sliced jalapeños
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1/2 cup salsa

Instructions

1. Preheat oven to 400°F (200°C).
2. Season chicken breasts with olive oil, chili powder, cumin, garlic powder, salt, and pepper.
3. Cook chicken in a skillet over medium-high heat until golden and cooked through, about 6-8 minutes per side. Let rest, then shred with two forks.
4. Spread tortilla chips in a single layer on a large baking sheet or cast iron skillet.
5. Top chips evenly with shredded chicken, black beans, and cheese.
6. Bake for 8-10 minutes until cheese is melted and bubbly.
7. Remove from oven and top with diced tomatoes, jalapeños, and cilantro.
8. Serve immediately with sour cream and salsa on the side.

Tips

• For extra heat, add a dash of cayenne to the chicken seasoning.
• Store leftover nachos in the fridge for up to 2 days; reheat in oven to maintain crispness.

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