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.
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.
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.
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.