Chicken and black bean nachos: a delicious party snack

Ingredients for Chicken and black bean nachos

• 30 ml safflower oil

• 1 small white onion, chopped

• 425 g black beans, drained, rinsed

• 2.5 g ground cumin

• 0.5 g dried oregano

• coarse salt and freshly ground black pepper

• 340 g tortilla chips

• 250 g shredded cooked chicken

• 284 g shredded Monterey Jack cheese

• 454 g salsa, store-bought or salsa verde

• 1 avocado, pitted, peeled, coarsely chopped

• 1 jalapeño, thinly sliced

• soured cream (for serving)

How to make Chicken and black bean nachos

1. Preheat the oven to 180°C with the rack in the centre position.

2. Heat the safflower oil in a 25 cm frying pan over medium-high heat.

3. Add the onions and sauté until translucent, about 3 minutes.

4. Stir in the black beans, cumin, and oregano. Season with salt and pepper to taste, then remove from the heat.

5. Arrange one-third of the tortilla chips on a baking tray or oven-safe platter.

6. Layer one-third each of the black beans, chicken, cheese, and salsa on top of the chips. Repeat this layering twice more.

7. Transfer the tray to the oven and bake for 18–20 minutes, or until the cheese is melted throughout.

8. Remove from the oven and top with avocado, jalapeño, and dollops of sour cream.

9. Serve immediately.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.