Black Bean & Chicken Nachos

Yield 4-6

Author Springer Mountain Farms Kitchen

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

1.5 lbs Springer Mountain Farms Boneless Skinless Chicken Breasts, cut into small pieces
2 teaspoons light tasting oil
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon dried oregano
Salt & pepper, to taste
1 can black beans, drained and rinsed
1 jar salsa
1 bag tortilla chips
1 cup shredded Mexican blend of cheese
Toppings: jalapenos, guacamole, sour cream, pico de gallo, hot sauce, chopped cilantro, chopped green onions, bacon, etc. (use your favorites here!)

Preheat oven to 375°F.
Heat a sauté pan over medium high heat; if non-stick, use cooking spray to coat bottom of the pan; if not using a non-stick pan, add oil to pan and let heat up before adding the chicken to the pan.
Add the chicken to the hot pan and cook until just browned on the outsides (the dish will go into the oven to finish cooking); cook in batches if needed so the pan isn't overcrowded and the chicken is able to brown easily.
Add seasonings to the pan and stir constantly for about 1 minute until the chicken is coated well and the heat and oil releases the fragrances of the spices.
Remove from heat and add the black beans and salsa; stir and combine well.
Place tortilla chips in an even layer on a baking sheet or oven safe dish. Top the chips with the chicken, bean and salsa mixture and then sprinkle the shredded cheese evenly over the top of the chicken mix.
Add jalapenos if desired, and place in the oven for approximately 15-20 minutes or until cheese has melted.
Serve topped with your favorite nacho/taco toppings.