5 from 1 vote

Delicious Loaded Chicken Black Bean Nachos

Course: Main Course
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Creator Shanika | Orchids + Sweet Tea


  • one 13 oz bag of tortilla chips (I used Mission's brand of tortilla chips)
  • one 10 oz can of green enchilada sauce
  • 1/2 red bell pepper (chopped)
  • 1/2 green bell pepper (chopped)
  • 2 plum tomatoes (diced)
  • 1 jalapeno (sliced)
  • one 15 oz can of black beans (or 2 cups of cooked black beans)
  • 2 cups cooked chicken breasts (shredded)
  • 2 cups frozen corn
  • Two 8 oz packages of favorite shredded cheese (I used mozzarella + sharp cheddar)
  • sour cream (garnish)
  • 1 Tbsp extra virgin olive oil


For Veggies

  1. Add olive oil to a skillet over medium heat.

  2. Add red bell peppers, green bell peppers, and tomatoes and cook for about 5 minutes or until softened. Set aside.

Assembly of Loaded Nachos

  1. Preheat oven to 425 degrees Fahrenheit and place foil paper to cover a 9 inch baking sheet or pan.

  2. Add all tortilla chips and ensure that it is spread out evenly throughout the pan. 

  3. Next, add black beans, a layer of cheese, veggies, and chicken; ensuring that all ingredients are sprinkled evenly.

  4. Lastly, pour enchilada sauce over ingredients and add remaining cheese to completely cover the top.

  5. Bake for 15-20 minutes, or until cheese is fully melted.

  6. Remove from oven, add sliced jalapenos over the top of loaded nachos and garnish with sour cream if desired.

  7. Bon Appetite!