Easy Bean Chicken Nachos
Disclosure: I was compensated for this post by Alberta Pulse Growers. All opinions and experiences are my own.
Ready for back to school but don’t know what to make now for dinners? Try these Easy Bean Chicken Nachos, not only are they a feast for your family that they will love but also a nice healthy way to get back into the groove of dinners together again around the table.
Black beans are among a great group of healthy foods called pulses, which include not only beans but field peas, lentils, chickpeas, faba beans and soybeans. All of these are grown in Alberta and Alberta Pulse Growers represent 6,000 growers across our fine province. Which beans are grown in Alberta? The main crops of dry beans are black, Great Northern, pinto and small red.
There is a whole lot of yumminess in there. Plain old nachos are boring and don’t have near the amount of nutrition that this wonderful meal can provide you and your family.
Preparing dried beans are easy and there is a complete guide along with tips HERE! Dried beans are also a great way to get lots of protein and fiber along with folate, copper, maganese, vitamin B1 thiamine, magnesium, phosphorus and iron. They are also low in cholesterol, fat and sodium. That is a whole lot of nutrition derived from an inexpensive bag of beans.
The beans and chicken pair so lovely together in these nachos. This is a very simple recipe to pull together for any night of the week. You could also make game day a whole lot more fun with this delicious platter of food. Everyone would gobble it down!!
Want another great recipe showcasing pulses? Try our Crunchy Chickpea Peanut Thai Salad out too!
- 2 Tbsp. canola oil
- 1 cup white onion, diced
- 1 (19 oz.) can black beans, drained and rinsed or equal in dried beans, rehydrated
- ½ tsp. cumin
- ½ tsp. ancho chili powder
- ½ tsp. salt
- Freshly ground pepper
- 200 gms. cooked shredded chicken
- 12 oz. tortilla chips
- 10 oz. Monterey Jalapeno cheese, grated
- 1 avocado, chopped
- Salsa, sour cream and pickled jalapenos for garnish
- Preheat oven to 350F. In a large skillet heat the oil on medium heat and saute the onion until translucent. Add in the beans, cumin, ancho chii powder, salt, pepper and chicken. Stir to combine and then remove from heat.
- On a broiler pan, or sided cookie sheet add half the tortilla chips. Top with half the bean/chicken mixture and half the cheese. Repeat the layers.
- Bake for 18-20 min. or until the cheese is melted and starting to brown. Remove from oven and top with avocado, salsa, sour cream and jalapenos.
Recipe adapted from Martha Stewart.