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    Chicken and Black Bean Nachos

    Source of Recipe

    Lucinda Quinn, Mad Hungry

    Recipe Link:

    List of Ingredients

    ◦ 2 tablespoons safflower oil
    ◦ 1 small white onion, chopped
    ◦ 1 (15.5-ounce) can black beans, drained and rinsed
    ◦ ½ teaspoon cumin
    ◦ ¼ teaspoon dried oregano
    ◦ Salt, to taste
    ◦ Freshly ground black 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 jalapeño, for garnish
    ◦ Sour cream, for garnish


    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 sauté 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 of the tortilla chips and top with one-third of 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, jalapeño and sour cream, and serve immediately.




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