Chicken And Black Bean Nachos Recipes

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BLACK BEAN CHICKEN NACHOS



Black Bean Chicken Nachos image

The best chicken nachos can be found at Zeppelins in Cedar Rapids, Iowa. Zeppelins' famous dish inspired me to make my own nachos-but with the added convenience of a slow cooker. I always use cilantro because it is economical and makes the dish pop with flavor. -Natalie Hess, Pennsville, New Jersey

Provided by Taste of Home

Categories     Appetizers

Time 4h10m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 pounds boneless skinless chicken breast
2 jars (16 ounces each) black bean and corn salsa
1 each medium green pepper and sweet red pepper, chopped
Tortilla chips
2 cups shredded Mexican cheese blend
Optional toppings: Minced fresh cilantro, pickled jalapeno slices and sour cream

Steps:

  • Place chicken, salsa and peppers in a 3- or 4-qt. slow cooker. Cook, covered, on low until meat is tender, 4-5 hours., Remove chicken; shred with 2 forks. Return to slow cooker to heat through. Using a slotted spoon, serve chicken over chips; sprinkle with cheese and optional toppings.

Nutrition Facts : Calories 280 calories, Fat 11g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 708mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 8g fiber), Protein 27g protein.

CHICKEN AND BLACK BEAN NACHOS



Chicken and Black Bean Nachos image

These Chicken and Black Bean Nachos are loaded up with onions, corn, and a heaping of pepper-Jack cheese. You'll devour them in mere minutes.

Time 25m

Yield 6 servings

Number Of Ingredients 9

3 1/2 c. shredded rotisserie chicken
1 c. red enchilada sauce
1/2 small onion, chopped
1 c. fresh corn kernels (from 2 ears corn)
1 (15-ounce) can black beans, rinsed
12 ounces pepper-Jack cheese (about 3 cups), divided
Kosher salt and freshly ground black pepper
8 ounces tortilla chips
Fresh cilantro and lime wedges, for serving

Steps:

  • Set up grill for indirect cooking and heat to medium. Toss together chicken, enchilada sauce, onion, corn, beans, and 8 ounces cheese in a bowl. Season with salt and pepper.
  • Tear six 12-inch squares of aluminum foil. Place one-sixth of chips, chicken mixture, and remaining cheese on one end of a piece of foil, leaving a 3-inch border. Fold foil over filling to create a packet and crimp edges to seal. Repeat with remaining foil, chips, chicken mixture, and cheese.
  • Grill packets over indirect heat until cheese is melted and chicken is warmed through, 6 to 10 minutes. Transfer packets to plates and carefully open. Top with cilantro and serve with lime wedges alongside.

CHICKEN AND BLACK BEAN NACHOS



Chicken and Black Bean Nachos image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 14

2 tablespoons safflower oil
1 small white onion, chopped
1 (15.5-ounce) can black beans, drained and rinsed
1/2 teaspoon cumin
1/4 teaspoon dried oregano
Salt, to taste
Freshly ground pepper, to taste
12 ounces tortilla chips
2 cups poached, shredded chicken
10 ounces Monterey Jack cheese, shredded
16 ounces salsa
1 avocado, coarsely chopped
Thinly sliced jalapeno, for garnish
Sour cream, for garnish

Steps:

  • Preheat oven to 350 degrees with rack in middle position.
  • In a 10-inch skillet over medium-high heat, heat 2 tablespoons safflower oil. Add onion and saute until translucent, about 3 minutes. Add black beans, cumin, and oregano. Season with salt and pepper, to taste. Remove from heat.
  • On a sheet pan or oven-safe platter, layer one-third the tortilla chips and top with one third the black beans, chicken, cheese, and salsa. Repeat layering twice more.
  • Transfer to oven and bake 18 to 20 minutes, until cheese is melted throughout. Remove from oven, top with avocado, jalapeno, and sour cream, and serve immediately.

CHICKEN AND BLACK BEAN NACHOS



Chicken and Black Bean Nachos image

Try our easy chicken nachos recipe from Lucinda Scala Quinn, made with black beans, cooked chicken, and salsa.

Provided by Lucinda Scala Quinn

Categories     Super Bowl     snack     Bean     Chicken     Cheese     Salsa     Avocado     Quick & Easy

Yield Serves 6 to 8

Number Of Ingredients 13

2 tablespoons safflower oil
1 small white onion, chopped
1 (15-ounce/425 g) can black beans, drained and rinsed
½ teaspoon ground cumin
¼ teaspoon dried oregano
Coarse salt and freshly ground black pepper
12 ounces (340 g) tortilla chips
2 cups (250 g) shredded cooked chicken
1 ⅔ cups (10 ounces/284 g) shredded Monterey Jack cheese
1¾ cups (16 ounces/454 g) salsa, store-bought or salsa verde
1 avocado, pitted, peeled, and coarsely chopped
1 jalapeño, thinly sliced
Sour cream, for serving

Steps:

  • Preheat the oven to 350°F (180°C) with the rack in the center position. Heat the safflower oil in a 10-inch (25 cm) skillet over medium-high heat. Add the onions and sauté until translucent, about 3 minutes. Add the black beans, cumin, and oregano. Season to taste with salt and pepper. Remove from the heat.
  • Arrange one-third of the tortilla chips on a baking sheet or oven-safe platter. Top with one-third each of the black beans, chicken, cheese, and salsa. Repeat this layering twice more.
  • Transfer to the oven and bake until the cheese is melted throughout, 18 to 20 minutes. Remove from the oven and top with the avocado, jalapeño, and dollops of sour cream. Serve immediately.

NACHOS WITH CHICKEN AND BLACK BEANS



Nachos With Chicken and Black Beans image

Make and share this Nachos With Chicken and Black Beans recipe from Food.com.

Provided by merney

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

6 ounces tortilla chips
1 (16 ounce) can black beans
2 cups cooked chicken, shredded
1 1/2 cups monterey jack cheese, shredded
1/2 red onion, diced
2 limes, juice of
1/2 cup light sour cream
salsa

Steps:

  • Preheat the oven to 425 degrees. Arrange the chips in a single layer on a large baking sheet. Spoon the beans evenly over the chips then top with chicken, cheese and onion. Bake for 15 to 20 minutes, until the cheese is melted and bubbly. Remove from oven.
  • Combine lime juice and sour cream. Spoon over the nachos and top with salsa.

BLACK BEAN NACHOS



Black Bean Nachos image

Provided by Food Network

Categories     appetizer

Time 15m

Yield Serves 4

Number Of Ingredients 9

6 oz. tortilla chips
1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed
2 medium tomatoes, cored, seeded and finely chopped (about 1 cup)
4 GOYA® Whole Jalapeno peppers, thinly sliced (about ¼ cup)
1 scallion, thinly sliced (about ¼ cup)
1½ cups shredded Monterey jack cheese
Chopped fresh cilantro, for garnish
GOYA® Pico de Gallo, for garnish
Frozen GOYA® Guacamole, thawed, for garnish

Steps:

  • 1. Arrange top oven rack 6" from top heat source. Heat broiler.
  • 2. Arrange tortilla chips in single layer in 12" skillet (or other oven-proof dish of equal size). Sprinkle beans, tomatoes, peppers and scallions evenly over chips. Sprinkle cheese evenly over chips and toppings.
  • 3. Broil, occasionally rotating pan for even melting, until cheese is bubbly and toppings are hot, 3-5 minutes. Sprinkle with cilantro, if desired. Serve with Pico de Gallo and guacamole, if desired.

CHICKEN AND BLACK BEAN NACHOS



Chicken and Black Bean Nachos image

I threw this together when my boyfriend came home pissy from starvation. We both gobbled it down, and now I make it all the time.

Provided by Jurisan

Categories     Lunch/Snacks

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 4

1 cup canned black beans
1 cup Velveeta cheese
8 ounces boneless chicken breasts (chopped)
1 cup salsa

Steps:

  • Place cheese and salsa in a bowl, microwave until melted.
  • Fry chicken in a skillet over medium heat, turning until both sides are slightly golden.
  • Chop chicken, add to cheese and salsa mixture.
  • Cook black beans in a small pot over medium heat, stirring occasionally, for 5-10 minutes.
  • Pour chicken, cheese, and salsa into the pot with the black beans.
  • Stir.
  • Serve over tortilla chips or use as dip.

Nutrition Facts : Calories 226.1, Fat 7.4, SaturatedFat 2.1, Cholesterol 48.4, Sodium 872.8, Carbohydrate 18.6, Fiber 6.9, Sugar 2.6, Protein 21.9

CHICKEN, BEAN AND RICE NACHOS



Chicken, Bean and Rice Nachos image

You can't go wrong with this slow-cooked sensation. Tender shredded chicken is matched up with black beans, Mexicorn, rice and cheese, then served with tortilla chips. When you're craving nachos but need more than a snack, this makes one zesty dinner.-Barbara Schweitzer, Chesapeake, Virginia

Provided by Taste of Home

Categories     Dinner

Time 5h15m

Yield 6 servings.

Number Of Ingredients 8

1-1/2 pounds boneless skinless chicken breasts
1 jar (16 ounces) salsa
1 can (15 ounces) black beans, rinsed and drained
1 can (7 ounces) Mexicorn, drained
1 package (8 ounces) cream cheese, cubed
3 cups cooked rice
3/4 cup shredded Mexican cheese blend
Tortilla chips

Steps:

  • Place chicken in a 3-qt. slow cooker. Combine the salsa, beans and corn; pour over chicken. Cover and cook on low for 5-6 hours or until chicken is tender. , Shred chicken with two forks. Stir cream cheese into mixture until blended. , To serve, place rice in serving bowls; top with chicken mixture and cheese blend. Serve with chips.

Nutrition Facts : Calories 518 calories, Fat 21g fat (12g saturated fat), Cholesterol 117mg cholesterol, Sodium 886mg sodium, Carbohydrate 45g carbohydrate (5g sugars, Fiber 4g fiber), Protein 35g protein.

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