Black Bean Blackened Chicken Nachos Recipes

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.

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.

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.

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.

Steps:

• 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.
• Yield: 6 to 8 servings

Steps:

• Mixed the sliced chicken with the blackened seasoning. Add the oil to a skillet and cook the chicken until no longer pink.
• Add a layer of tortillas to a serving plate. Top with chicken black beans, red onion and cheese. Add another layer of chips and repeat with the chicken, black beans, red onion, and cheese.
• Microwave about 2 minutes until the cheese is melted. Serve with salsa and sour cream.

Steps:

• Preheat oven to 350°. Mix beans, tomatoes and jalapenos. Arrange chips in an even layer in a 15x10x1-in. pan. Top with bean mixture and cheese., Bake, uncovered, until cheese is melted, 10-12 minutes. Serve immediately with toppings as desired.

Steps:

• Preheat oven to broil at 375 degrees.
• Place tortilla chips on an oven-safe baking sheet.
• Drain black beans and corn.
• Combine with Salsa and green onions.
• Top each chip with 2 tablespoons black bean mixture.
• Sprinkle with cheese.
• Heat in oven 3-5 mnutes or until cheese melts.
• Garnish with chopped tomatoes and serve immediately.

Steps:

• Set oven to 350 degrees F.
• In a medium skillet over medium heat stir together the garlic with the white parts only of the green onions in oil until tender (about 2-3 minutes).
• Turn heat to low then add in cooked chicken and with taco seasoning; mix until coated in the oil.
• Stir in the salsa; mix until combined; remove from heat and season with a little black pepper.
• Arrange the tortillas on a large baking sheet in a large round.
• Spoon the chicken mixture over the chips, then sprinkle with the shredded cheese and chopped tomato (or if desired you can add on the tomatoes after baking).
• Bake in a 350 degree F oven for about 8-10 minutes or until the cheese has melted.
• Sprinkle with the green parts of onions and olives and dollop with sour cream if desired.
• Delicious!

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.

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the tortilla chips over two-thirds of the tray, spoon most of the salsa on top and scatter over half of the cheese.
• Mix the remaining salsa with the red pepper and beans, and tip onto the empty third of the tray. Scatter over the rest of the cheese. Bake for 10-15 mins or until the cheese has melted. Scatter the avocado over the beans and add dollops of the soured cream to serve.