Super(bowl) Chicken and Black Bean Nachos

By Kendra Vaculin • January 22, 2015 • 7 Comments

♦ 216 Save ▴

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
⎙

Edit Recipe Add Photos

Author Notes: Pop this in the oven during the pregame show and let me know how much is left (if any) when Katy Perry takes the field. —Kendra Vaculin

Advertisement

Serves 8

  • One 14 1/2-ounce can black beans, rinsed and drained
  • 2 teaspoons cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • pinch salt
  • 2 cooked chicken breasts, shredded
  • 1 bag salted tortilla chips (mine was 13 ounces)
  • 24 ounces shredded cheese (I used a mix of cheddar, mozzarella, and pepper jack)
  • 3/4 cup pico de gallo (homemade or store bought)
  • 1 or 2 ripe avocados, cubed
  1. Preheat oven to 325° F.
  2. Heat a pan over medium. Add beans and spices and heat through. Add shredded chicken and stir to combine.
  3. On a medium baking pan with a high lip (or another oven-proof casserole dish), spread out a serious layer of tortilla chips. Next, evenly spread half of the chicken and beans mixture over the chips, and then half of the cheese. Repeat with another layer of chips, the rest of the chicken and beans, and then the remaining cheese. Silence the part of you that thinks this is too much cheese. That part of you should only speak when spoken to. You have not asked its opinion.
  4. Bake nachos in the oven for about 15 minutes, or until both layers of cheese are melted.
  5. Remove nachos from oven and sprinkle with pico de gallo and cubed avocado before serving.

More Great Recipes:
Appetizer|Snack

💬 View Comments ()

More Great Recipes

Share a Recipe

Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe

Related Article