This Loaded Nachos: Chicken + Black Beans recipe is super easy, quick, full of flavor, and finger-licking good! It’s full of cheesy goodness and whether you choose to top with the optional sour cream or other garnishes, it’s still simply amazing.
What better way to spend the weekend than with a bowl full of Loaded Nachos, while watching Power or Insecure?
Anyone who knows me, knows that I absolutely love Mexican-inspired dishes (Think of all the gooey, cheesy goodness).
For the love of Tacos, Burritos, Nachos, Enchiladas, Burrito Bowls, and the list could go on. Yummy! My mouth is just watering thinking about these amazing dishes.
Anyway, I’m so happy to have been able to indulge in this nacho recipe before my transition to being vegan (although the flavors and great dishes won’t stop here at all, Ya’ll!).
In addition to the great burst of flavor in this recipe, I thoroughly enjoyed the easy cleanup from using a foil paper wrapped baking sheet.
It’s always a win when you don’t have many dishes to clean after, right? Especially when you have a little one running around all the time!
Moreover, I truly had a blast making this dish.
Lover of Nachos?
These Sheet Pan Buffalo Chicken Nachos are guaranteed to be a show-stopper! This recipe comes loaded with deliciously spicy buffalo shredded chicken, spinach, arugula, onions, bell peppers, tomatoes, jalapeños, and cheese over crispy organic tortilla chips. Using all organic ingredients and a healthier way to enjoy a favorite hand-held classic. Easy to make and only one pan required!
These Vegan Sweet Potato Sheet Pan ‘Nachos’ are guaranteed to be a show-stopper! Topped with your favorite toppings over homemade sweet potato fries, this recipe is super easy and is one, two, three, done!
The concept pretty much requires that you add a layer of ingredients, which include: chicken, tomatoes, red bell pepper, green bell pepper, jalapeños, cheese (and MORE cheese!), nacho chips, black beans, and wallah!
Plus, you can feel free to add a dollop of sour cream on top if you choose and you’ve got yourself a real meal.
After about my first bowl (filled to the top) I was all full! Per usual, I made my black beans by soaking them overnight and boiling them for about 45 minutes or so.
By the way, I usually like to season the water (with salt, pepper, and taco seasoning) that the beans are boiled in, so that the flavor soaks in. Just one of my rule of thumbs. IT’S ALL ABOUT THAT FLAVOR, YA’LL! Just an FYI.
Everything else simply required a bit of prepping (chopping or slicing) and that’s all. Oh and the chicken, I made sure to bake it in the oven (on 400 degrees Fahrenheit) for about 30-35 minutes, and shredded each chicken breast, to ensure that it’s easy to eat and grasp the juices in the loaded nachos.
Just sprinkle a bit of sea salt and pepper on each chicken breast before baking and you’re good to go! Also, because I didn’t want my loaded nachos to be “dry”, I chose to pour a small can of Green Enchilada sauce (mild heat) to allow the cheese and other ingredients to marry well together.
All in all, this recipe is super easy and quick, once the star ingredients (black beans and chicken) are already prepared.
It served as a great Sunday meal in our house, which usually consists of a lot of family time, movies, sermons, and hang outs. I think it made us even more ready for the week ahead in a great way! Haha!
Be sure to check out the recipe below so that you can try it out for yourself and be the judge of how good it is. Enjoy!
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Delicious Loaded Chicken Black Bean Nachos
This Loaded Nachos: Chicken + Black Beans recipe is super easy, quick, full of flavor, and finger-licking good! It's full of cheesy goodness and whether you choose to top with the optional sour cream or other garnishes, it's still simply amazing.
- 2 lbs. chicken breasts, cooked + shredded (See Notes!)
- 1 (15 oz. can) black beans, drained + rinsed (See Notes!)
- 1 (13 oz. bag) organic tortilla chips (I used Mission's brand!)
- 1 (10 oz. can) green enchilada sauce
- 1 Tbsp extra virgin olive oil
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 2 medium plum tomatoes, diced
- 1-2 jalapeños, diced
- 1 cup frozen corn
- 2 cups organic shredded cheese (I used mozzarella + sharp cheddar!)
- sour cream
Add olive oil to a medium skillet over medium-high heat.
Add red bell peppers, green bell peppers, and tomatoes and cook for about 5 minutes or so until softened. Set aside.
Assembly of Loaded Nachos:
Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with foil paper.
Begin by adding tortilla chips to the baking sheet and ensure that it is spread out evenly throughout the pan.
Next, add black beans, a layer of cheese (about 1 cup), sautéed veggies, and chicken; ensuring that all ingredients are sprinkled evenly.
Lastly, pour enchilada sauce over ingredients and add remaining cheese to completely cover the top.
Bake for 15-20 minutes, or until cheese is fully melted.
Remove from oven, add sliced jalapenos over the top of loaded nachos and garnish with sour cream if desired.
Tips | Notes:
CHICKEN: Wash and season chicken breasts with sea salt and pepper. Roast (at 400 degrees Fahrenheit) in foil paper for about 20-30 minutes, or until cooked through and shred using two forks or a knife.
BLACK BEANS: When using dried beans, be sure to soak about 5-6 cups of black beans in a pot or bowl covered with water overnight. To begin cooking, rinse the soaked beans and add fresh water to a pot along with beans. Boil for the first 10 minutes and then reduce the heat and let simmer for 30-40 minutes or until black beans are tender.
STORAGE: Leftovers can be stored in an air-tight container for 1-2 days.
There you have it! An easy fun, hand-held recipe that’s perfect for any occasion!
Loaded Nachos: Chicken + Black Beans.