Chicken and Black Bean Nachos


Ready in: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
Gluten Free


  • 1 teaspoon freshly ground black pepper
    Spices and Seasonings
  • 1 15-ounce can black beans, rinsed and drained
    Canned and Jarred
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons minced fresh cilantro
  • 1 head garlic
  • 4 Hass avocadoes, halved, pitted and peeled
  • 1 cup shredded iceberg lettuce
  • Juice of 1 lime
  • 1 1/2 teaspoons kosher salt
    Spices and Seasonings
  • 1 teaspoon olive oil
    Oil, Vinegar, Salad Dressing
  • Pickled jalapenos, for serving
    Canned and Jarred;Ethnic Foods
  • Half a rotisserie chicken, skinless, meat shredded
  • 1 to 1 1/2 cups salsa
    Pasta and Rice;Ethnic Foods
  • 1/2 serrano pepper
  • 2 1/2 cups shredded Mexican cheese blend
  • 1 cup sour cream
    Milk, Eggs, Other Dairy
  • Half a 13-ounce bag tortilla chips (about 5 cups)
    Savory Snacks


  • Preheat the oven to 400 F.
  • Spread the chips out evenly on a baking sheet. Top with the beans and chicken, then the cheese.
  • Bake until the cheese is bubbly, 7 to 8 minutes. Top with the lettuce, salsa, sour cream, guacamole, cilantro and pickled jalapenos.
  • Preheat the oven to 400 degrees F.
  • Slice the top off the head of garlic.
  • Place the garlic on a sheet of aluminum foil and drizzle with the olive oil. Wrap the garlic tightly. Roast for about 30 minutes, depending on the size of the garlic, until soft and golden brown.
  • Let cool completely. Squeeze the peel of each clove to release the garlic.
  • In a food processor, combine the garlic, serrano, avocados, lime juice, salt and pepper. Pulse until chunky.
  • Transfer to a bowl and stir in the cilantro.

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