Chicken and Black Bean Nachos
- 2 tablespoons safflower oil
- 1 small white onion, chopped
- 1 (15.5-ounce) can black beans, drained and rinsed
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- Salt, to taste
- Freshly ground pepper, to taste
- 12 ounces tortilla chips
- 2 cups poached, shredded chicken
- 10 ounces Monterey Jack cheese, shredded
- 16 ounces salsa
- 1 avocado, coarsely chopped
- Thinly sliced jalapeno, for garnish
- Sour cream, for garnish
- This recipe is gluten-free
- Produce
- Avocado (1)
- Black beans (1 (15.5-ounce) can)
- Cumin (1/2 teaspoon)
- Jalapeno (1)
- Oregano, dried (1/4 teaspoon)
- White onion, small (1)
- Meat
- Chicken (2 cups)
- Condiments
- Salsa (16 ounces)
- Cooking & Baking
- Pepper, Freshly ground (1)
- Safflower oil (2 tablespoons)
- Salt (1)
- Snacks
- Tortilla chips (12 ounces)
- Dairy
- Monterey jack cheese (10 ounces)
- Sour cream (1)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published February 3, 2013 (1 week ago).
62 people saved this recipe.
