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 — cheese, chips, and sour cream are irresistible together. Pile on beans, chicken and fresh toppings and they become a shareable (but rarely shared) feast. A bold sauce ties everything together; the chipotle lime sour cream in this recipe is spicy, bright, and creamy.
I prefer black beans for their flavor and nutrition. Rinse a can of black beans, pulse them in a food processor with taco seasoning and a little vegetable oil until smooth; the result is similar to refried beans but lighter and quicker.
Spread a small amount of the black bean mixture onto individual tortilla chips and arrange them on a sheet pan. Top each chip with shredded cooked chicken, sprinkle with pepper jack cheese, and bake until the cheese melts — about 15 minutes at 400°F (200°C).
While the nachos bake, make the chipotle lime sour cream sauce. Remove the chipotle peppers from the adobo, pulse them in the food processor until finely chopped, then stir together with sour cream and fresh lime juice. Taste and adjust the heat or acidity as needed.
When the nachos come out of the oven, finish with shredded lettuce, chopped black olives, sliced jalapeños, lime wedges, and a generous drizzle of the chipotle lime sour cream. The combination of warm, melty cheese and the cool, smoky sauce makes these nachos irresistible.
Black Bean and Chicken Nachos
Ingredients
- 20-25 Tortilla chips
- 1 (12.5 oz) can of chicken breast or 1 cup cooked shredded chicken
- 1/2 package taco seasoning
- 1 can black beans, drained and rinsed
- 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 (use peppers to taste)
- 4 oz sour cream
- 1/2 lime, juiced
Toppings
- 1 1/2 cups shredded lettuce
- 2 Tbsp chopped black olives
- sliced jalapeños, lime wedges
Instructions
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Preheat the oven to 400°F (200°C).
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Drain and rinse the black beans. Add to a food processor with the vegetable oil and taco seasoning and blend until smooth.
-
Spread a spoonful of the black bean mixture on each tortilla chip and arrange the chips on a sheet pan.
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Top each chip with shredded chicken and shredded cheese. Bake for about 15 minutes, until the cheese melts and bubbles.
-
While the nachos bake, remove chipotle peppers from the can and pulse in the food processor until finely chopped.
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Mix the blended peppers with sour cream and lime juice in a small bowl. Adjust lime or peppers to taste.
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When the nachos are done, top with shredded lettuce, black olives, jalapeños, a squeeze of lime, and drizzle with the chipotle lime sour cream. Serve immediately.
Nutrition
