These black bean and
chicken nachos are simple
to make and so delicious
with this chipotle lime sour
cream sauce. You won’t have
any left over to even share.
I’m obsessed with nachos — the crunch of chips, melted cheese and a tangy sauce is hard to resist. Pile on good ingredients and it becomes irresistible.
A signature sauce can make a nacho plate feel like a special treat. Whether it’s a smoky salsa, a spicy crema or a zesty dressing, that finishing touch brings everything together.
Black beans are a go-to for me — nutritious and flavorful. Drain and rinse a can, then pulse the beans in a food processor with taco seasoning and a little vegetable oil until smooth. The result tastes like a lighter, fresher version of refried beans.
Spread a little of the bean mixture on individual tortilla chips and arrange them on a sheet pan. Top each chip with shredded chicken, then sprinkle with pepper jack cheese. Bake in a 400°F oven for about 15 minutes or until the cheese is melted and bubbly.
While the nachos bake, make the chipotle lime sour cream sauce. Remove the chipotle peppers from the can and pulse them in a food processor until finely chopped. Stir the chopped peppers into sour cream with fresh lime juice until smooth and well combined. Taste and adjust lime for brightness or add a touch more chipotle for heat.
When the nachos are out of the oven, finish them with your favorite toppings. I like shredded lettuce, chopped black olives, sliced jalapeños and extra lime wedges on the side. Drizzle or dollop the chipotle lime sour cream over the top and serve immediately.
Black Bean and Chicken Nachos
10
15
25
Ingredients
- 20-25 Tortilla chips
- 12.5 oz can of chicken breast or cooked shredded chicken
- 1/2 package taco seasoning
- 1 can black beans
- 1 tsp vegetable oil
- 1 1/2 cups pepper jack cheese, shredded
Chipotle Lime Sour Cream Sauce
- 1 3.5 oz can chipotle peppers in adobo
- 4 oz sour cream
- 1/2 lime, juiced
Toppings
- 1 1/2 cups shredded lettuce
- 2 TBSP chopped black olives
- jalapeños, sliced
Instructions
-
Preheat oven to 400°F (200°C).
-
Drain and rinse the black beans, then add them to a food processor with the vegetable oil and taco seasoning. Blend until smooth.
-
Spread a spoonful of the black bean mixture onto individual tortilla chips and arrange them on a sheet pan.
-
Top each chip with shredded chicken and a generous sprinkle of shredded pepper jack cheese. Bake for about 15 minutes or until the cheese is melted.
-
While the nachos bake, remove the chipotle peppers from the can and pulse them in the food processor until finely chopped.
-
Stir the chopped chipotles into the sour cream with lime juice until smooth to make the chipotle lime sour cream sauce.
-
When the nachos are done, add shredded lettuce, black olives, jalapeños and a drizzle or dollop of the chipotle lime sour cream. Serve immediately.
Nutrition
|
Calories: 530kcal
|
Carbohydrates: 15g
|
Protein: 35g
|
Fat: 36g
