Hola amigos! A delicious and easy-to-make nachos recipe with chicken and black beans is coming your way. Keep scrolling to see how to make it.
1 bag of organic corn chips (I recommend using organic corn chips, because corn is one of the most modified crops)
300g of free-range or organic chicken mince (I use thigh meat)
1 tin of BPA-free black beans drained (organic if possible, they usually don’t cost more than the conventional variety)
3–4 tbsp of extra virgin olive oil
1 large garlic clove, minced
2 tsp of your favourite Mexican spice (or use 1 tsp of ground cumin + 1 tsp of smoked paprika +1 tsp of salt. Add 1/4 tsp of ground chili, if you like it spicy, leave it out if cooking for kids)
1 BPA-free tin of organic diced tomatoes
1 cup of shredded cheese, I use Tasty
1 avocado, coriander leaves, and Greek yoghurt or sour cream to serve.
Preheat your oven to 200’C
In a large frying pan, heat some extra virgin olive oil on medium-high heat.
Add the chicken mince and fry for 3-4 minutes, breaking up the meat into small chunks.
Add the minced garlic, cook for 1 minute
Add the spices, cook for another minute
Add the diced tomatoes and a splash of water, approximately 1/6 of the tin, and bring to simmer. Let it cook for 5-10 minutes.
Meanwhile, prepare the baking tray by placing a sheet of baking paper on the tray.
Arrange the nachos on the tray, spread the chicken and black beans mix on top of nachos, sprinkle with cheese, and cook for 10-15 minutes until cheese is melted and browned a little.
Take the nachos out, place some avocado slices on top, sprinkle with fresh coriander leaves, add some dollops of yoghurt or sour cream and enjoy.
Please let me know in the comments if you made it. It would make my day! 🙂
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: stovetop-to-oven
- Cuisine: Mexican
Keywords: nachos, Mexican, chicken dinner