5 from 1 vote
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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.

Course: Main Course
Keyword baked, beans, chicken, classic, dinner, easy, food, healthy, recipe, savory, sheet pan, traditional, veggies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 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

Instructions:

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

  2. 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:

  1. Preheat oven to 425 degrees Fahrenheit and line a large baking sheet with foil paper.

  2. Begin by adding tortilla chips to the baking sheet and ensure that it is spread out evenly throughout the pan. 

  3. Next, add black beans, a layer of cheese (about 1 cup), sautéed 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 Appetit! 

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.