Chicken Bean And Rice Nachos Recipes

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CHICKEN NACHOS WITH REFRIED BEANS



Chicken Nachos with Refried Beans image

A basic recipe for nachos with refried beans that can be modified to anything you have on hand, including leftovers!

Provided by Jennifer Dunn

Categories     Appetizers and Snacks     Cheese     Nachos Recipes

Time 20m

Yield 8

Number Of Ingredients 5

1 (14.5 ounce) package tortilla chips
1 (16 ounce) can refried beans
2 cooked skinless, boneless chicken breast halves, cut into bite-sized pieces
1 cup canned jalapeno pepper slices
12 ounces shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a large rimmed baking sheet with parchment paper.
  • Pour tortilla chips onto the prepared baking sheet. Spread refried beans over the chips. Layer on chicken and jalapenos. Top with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and bubbly, about 6 minutes.

Nutrition Facts : Calories 520.5 calories, Carbohydrate 43.3 g, Cholesterol 66.9 mg, Fat 28.6 g, Fiber 6.1 g, Protein 24.3 g, SaturatedFat 11.2 g, Sodium 944 mg, Sugar 1.2 g

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.

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