This can be an appetizer or even a dinner. We have it on Friday nights sometimes.
Ingredients
- 1 bag of tortilla chips
- shredded cheddar cheese
- cilantro
- sour cream
- chopped avocado
- guacamole
- chopped tomato
- chopped Kalamata olives
Make the Beans
- 2 (14.5 oz) cans black beans, drained and rinsed
- 1 cup tomato salsa
- 1/2 teaspoon smoked paprika
- 1 tsp ground cumin
- salt and ground black pepper
Put all the ingredients for the beans in a medium saucepan. Simmer for about 5 to 10 minutes and stir it occasionally.
Make the Chicken
- 2 cups shredded cooked chicken
- 1 cup tomato salsa
- 1/2 teaspoon smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt
Mix everything together in bowl.
Preparation
- Preheat the oven to 350F.
- Lay the chips in a single layer on a large sheet pan. Top the chips with chicken, black beans, cheddar cheese, and cilantro (save some cilantro to put on the nachos after they’re done cooking).
- Bake the nachos for 20 minutes or until the cheese is melted.
- After it’s done, you can add cilantro, sour cream, chopped avocados (or guacamole), salsa, tomatoes, olives.
